Cornbread Stuffing with Currants & Walnuts

To make cornbread: Preheat oven to 400 degrees F. Lightly coat an 8-inch square cake pan with oil or cooking spray.

Whisk the egg lightly in a medium bowl, then add milk, cornmeal and oil; blend well. Combine flour, sugar, baking powder and salt in a large bowl. Stir the cornmeal mixture into the flour mixture just until the dry ingredients are moistened. Pour the batter into the prepared pan, spreading to edges.

Bake until the top is golden brown and a cake tester inserted in the center comes out clean, 20 to 25 minutes. Let cool completely in the pan on a rack. Reduce oven temperature to 350 degrees .

To make stuffing: Using your fingers, break cornbread into coarse crumbs and spread on a baking sheet. Bake until golden brown, about 35 minutes. Spread walnuts on a pie plate and bake for until fragrant, 10 minutes. Let the walnuts cool and chop coarsely. Set aside.

Heat oil in a large nonstick skillet over medium heat. Add celery and onion; saute until softened, about 5 minutes. Transfer to a large bowl and add the toasted cornbread crumbs, walnuts, currants, port or sherry, parsley (or sage) and thyme. Toss well. Drizzle 1 1/2 cups broth over the crumbs and toss until evenly moistened. If baking in a casserole dish, add the remaining 1/2 cup chicken broth. Season with salt and pepper.