Cornbread Stuffing

1. 1

   Preheat oven to 325u00b0F.

2. 2

   Place bread in a large bowl and stir in parsley, sage, salt, and pepper.

3. 3

   Melt butter in a 12-inch heavy skillet over moderate heat, then add onions and cashews, stirring occasionally, until onions are softened, 8 to 10 minutes. Add celery and cook, stirring occasionally, 5 minutes. Transfer to bowl with crumbs and toss well. Add eggs, stock, and cream and toss well.

4. 4

   Transfer stuffing to a buttered 2 1/2- to 3-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

5. 5

   Note:

6. 6

   Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.

No additional tips available.