1. For sauce, in a medium saucepan, heat oil over medium heat.  Stir in chopped jalapeño and garlic. Cook and stir for 1 to 2 minutes or until garlic is fragrant. Add cranberries, sugar, vinegar and salt. Simmer, uncovered, until cranberries burst and sauce begins to thicken; remove from heat.
2. Strain cranberry mixture through a fine-mesh sieve set over a bowl; discard pulp. Set sauce aside to slightly cool.
3. For hushpuppies, in a deep-fat fryer or large heavy saucepan suitable for deep-fat frying, heat oil to 350°F. Follow manufacturer’s instructions for quantity of oil in deep-fat fryer. For heavy saucepan, use at least 3½ inches of oil.
4. Meanwhile, in a 4-quart saucepan, heat butter over medium heat until melted. Add onions and celery. Cook for 3 to 4 minutes or until onions are softened. Stir in parsley and sage. Add 2 cups turkey stock; bring to a boil. Remove from heat; stir in stuffing mix until combined and liquid is absorbed. Let stand, uncovered, for 15 minutes.
5. Using a fork, fluff stuffing mixture.
   Stir in egg until combined.
6. Using a scant ¼ cup scoop, drop stuffing mixture into hot oil. Fry 4 or 5 hushpuppies at a time for 3 to 4 minutes or until they are golden brown and reach at least 165°F. Drain on paper towels. To keep warm while frying remaining hushpuppies, place hot hushpuppies on a wire rack in a rimmed baking pan and in a 200°F oven. Serve with cranberry-jalapeño sauce.
7. To store, completely cool hushpuppies; store in an airtight container in refrigerator up to 3 days. To reheat, preheat air fryer to 400°F according to manufacturer's directions. Place hushpuppies in a single layer in the air-fryer basket. Air-fry for 5 to 6 minutes or until golden and heated through (165°F), shaking basket halfway through.

‍

*Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeño peppers, wear protective gloves.

‍