Stuffing, y'all

Super Delicious Stuffing recipe that my mom borrowed from James beard, and that I forced her to add cranberries to when I was 10 because I was/am obsessed with dried cranberries.

2 batches cornbread, 2 days old, crumbled
I large onion, minced
8 cloves garlic, minced
2 C celery, sliced
1 stick butter
1/2- 1 lb mushrooms, any type, sliced (optional)
2 T fresh thyme (and other herbs, if you want)
1 bunch parsley, minced
2 C cooked wild rice
1/2- 1 C pine nuts, toasted
2 t salt
several grinds black pepper
1- 2 C dried cranberries
1 ounce dried porcini, soaked in hot water (save water)

Sautee the vegetables in the butter, adding the mushrooms last.
Combine w/ the rest of the ingredients. Moisten with the porcini water
as necessary, taking care not to pour in the sandy bits at the bottom.
Bake covered at 325 for 45-60 minutes. Uncover last 15 minutes if you
want the top toasted.
This makes a vegetarian dressing.