Cornbread stuffing with cranberry topping

WE WERE INSPIRED BY THE CORNBREAD and cranberry stuffing served with a crispy half duck at the Loon Lodge in Rangeley, Maine, and so, crafted a simple version to have at home. First, we baked a dish of cornbread, using a basic recipe of 1 1/4 cup flour, 3/4 cornmeal, 1/4 sugar, 2 teaspoons of baking powder, and 1 teaspoon salt. We sifted these ingredients together, then added 1 cup whole milk, 1 beaten egg, and 3 tablespoons melted butter, and stirred until just mixed. We baked this, for 20 minutes at 400 degrees, in a well-buttered ten-inch spring form pan, to make a thinner bread with a crispier crust, perfect for a stuffing. A half-cup or more of whole fresh or thawed frozen berries would have made a fine addition, but, to be honest, we sort of didn't think about it . . .

So, let the bread cool. Meanwhile, saute in a little butter or corn oil until tender some sliced onion, celery, and mushrooms. I used 8 ounces of the later and under a half-cup of each of the two former, as that's what I had on hand. I seasoned with salt, pepper, and celery seed. Add 1/2 cup of water or chicken stock, stir and heat through.

While that's cooking, combine 1 1/4 cups each of fresh or frozen cranberries and sugar along with 1/2 cup orange or grapefruit juice and 1/4 cup Triple Sec in a medium saucepan. Bring to a boil over medium heat. Lower heat and simmer about 10 minutes, until sauce thickens and berries are tender as desired.

Remove half the cornbread from the pan and chop into 1 inch squares. Place in a bowl along with any crumbs. Combine with sauteed vegetables. If mixture is too dry, moisten with a little melted butter or soupcon of water or more broth. Place in a buttered baking dish and bake at 35o degrees until heated through and, if desired, browned on top.

Serve the stuffing topped with warm cranberry sauce. Serves 3 or 4 as a side dish. Double for hungrier appetites. Don't wait for duck; this was lovely along side a plain old pot roast.

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