If you want to stuff this stuffing in your turkey, follow your own recipe’s instructions. Our directions here are for baking the stuffing in a casserole dish alongside.

Position rack in center of oven. Preheat the oven to 350°F/180°C. Butter the inside of a large casserole dish. A 3 quart (2.8 L) size or a 13 by 9-inch (33 cm by 23 cm) oven-safe dish is perfect.

Have the cornbread made and cooled. It may be made up to 2 days ahead and kept at room temperature, well wrapped.

Make the wild rice by stirring together 3 cups (720 ml) of water and the rice in a medium pot, bring to a boil, cover and simmer for about 40 minutes or until rice is cooked and tender and water is absorbed. Let sit off heat, still covered, for 10 minutes to steam.

Meanwhile whisk together the reserved 2 cups (480 ml) of water with the FODY Chicken Soup Base in a pot and bring to a simmer. Remove from heat and add dried cranberries. Cover and let sit for 5 minutes to plump cranberries.

Roughly crumble the cornbread into a large mixing bowl, then add the cooled wild rice. Use a slotted spoon to add the plumped cranberries, then also add the pecans, scallions and parsley. Fold everything together to mix evenly, then fold in melted butter and garlic-infused olive oil. Add enough of the reserved chicken base to moisten. Season well with salt, pepper and the sage.

Loosely spoon the stuffing in prepared dish and cover with foil. Bake for about 40 to 50 minutes or until hot all the way through. If you like a crunchy top, remove foil for last 15 minutes of baking. Stuffing is ready to serve.