3 cups peeled, diced butternut squash (about half a butternut squash)
1 1/2 cups peeled, diced parsnips (about 2 parsnips)
5 tablespoons olive oil
Salt and freshly ground black pepper
6 tablespoons butter
2 cups diced onion
2 cups diced celery
3/4 cup dried cranberries
1 tablespoon rubbed sage, or more to taste
4 cups cornbread stuffing
1 1/2 to 2 cups chicken stock (or vegetable stock)
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