Cornbread Stuffing with Wild Rice and Cranberries

I made this for the first time on Thanksgiving in the year 2007. I combined the elements of all the stuffing I had had in life and put this one together. Amounts of each thing don't matter too much, they just need to be mixed together in a pan so that not one ingredient totally dominates.

Cornbread (toasted, dried or stale is best) and any leftover or stale bakery bread lying around
Wild Rice cooked with butter and herbs
At least 1 onion
A few shallots (optional)
4-6 stalks celery
5 cloves garlic
Handful dried cranberries ("craisins")
Handful golden raisins (optional)
Fresh or fresh-frozen herbs such as thyme, oregano, or rosemary
Vegetable stock
Salt and pepper


Prepare the rice, cornbread, and stock. Set aside.
Preheat oven to 350 degrees.
Chop the onions, garlic, shallots, and celery. Puree half this mixture.
Sautee the chopped and pureed vegetables in oil with the herbs and seasonings.
Mix the rice, cornbread, vegetables, dried cranberries and golden raisins in a baking pan. Moisten with vegetable stock.
Bake until the top is brown and crispy (about 20 to 40 minutes, depending on how moist you make it).