Dressing/Stuffing, whatever you call it.

[Low C Sharp]

We also call it stuffing regardless of where it is baked. But the important thing is that it be CORNBREAD, none of that white bread nonsense. I bake my own cornbread for this purpose (meaning that the stuffing is gluten-free), but my mother swears by Pepperidge Farm cornbread stuffing.

We don't measure, but here's the recipe. Crumble a pan of day-old cornbread. Mince a head of celery, a couple of large onions, and a container of button mushrooms and saute them in butter. Add salt, pepper, herb of your choice, and mix into the crumbs (or a couple of bags of PF crumbs). Moisten with a mixture of broth, beaten eggs, and as much melted butter as your calorie budget allows (anywhere from a couple of tablespoons to two sticks). Bake in a medium oven till it's brown and crispy on top.

Re: cranberries, there is no wrong way to serve me cranberry sauce. I love simple and homemade -- I use brown sugar for that. But I'll happily eat the jelly from the can too, especially the whole-berry kind. If we run out of gravy, I put cranberry sauce on the stuffing. So good!!