ANOTHER RECIPE FROM "THE RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

CRANBERRY-ORANGE CORNBREAD STUFFING FOR PORK

INGREDIENTS
1 cup fresh cranberries, chopped
1 carrot, peeled and diced
1 stalk of celery, diced
1 small sweet onion, diced
1 tablespoon butter
2 tablespoons extra-virgin olive oil
Zest of one orange
1 bay leaf
1-16-ounce bag of dried cornbread crumbs (commercial cornbread stuffing mix)
1 quart low-sodium chicken broth
Salt and pepper to taste

DIRECTIONS
Preheat the oven to 350 degrees.
Chop the vegetables for the stuffing.
In a large saute pan that can also go in the oven, saute the cranberries, carrot, celery and onion in butter and olive oil until the veggies are soft, 8-10 minutes.
Add orange zest, bay leaf and cornbread crumbs.
Add the chicken broth and season with salt and pepper.
Stir well to mix all ingredients.
Bake for 20 minutes until stuffing is golden brown on top

Serve with (click here) Cranberry Pork Roast