Corn Bread Stuffing With Cranberries

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1 loaf corn bread, cut into 1/2-inch cubes (use our recipe at, or your favorite mix)

1 cup coarsely chopped pecans or walnuts

2 tablespoons extra-virgin olive oil, plus more for baking

2 large (about 4 cups) chopped onions

1 1/2 cups dried cranberries

1/2 cup chopped fresh flat-leaf parsley

1 1/2 cups fat-free, less-sodium chicken broth

1/4 teaspoon salt

1/2 teaspoon black pepper

Cooking spray

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