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