Description
Combine fragrant herbs and lots of fresh and savory veggies with crumbly cornbread for a delicious vegetarian-friendly stuffing that pairs perfectly with your other Thanksgiving dishes.
Ingredients
Scale
- 2 batches favorite cornbread
- 3 teaspoons cooking oil
- 2 celery stalks, diced
- 1 large carrot, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bundle fresh rosemary, finely chopped
- 1 bundle fresh thyme, finely chopped
- 1 bundle chives, finely chopped
- 6 sage leaves, finely chopped
- 4 cups vegetable stock
- 3 teaspoons salt
- 2 teaspoons freshly cracked black pepper
- Pecans (optional)
Instructions
- Follow the directions and bake your favorite cornbread. Once cooled, cube the cornbread into 1-inch pieces. Set aside.
- Preheat oven to 375°F.
- Use a large cast iron skillet (or any oven-safe skillet) to bring cooking oil to medium high heat. Add celery, carrot, onion, salt, and pepper. Cook and stir occasionally until veggies just start to brown—about 10 minutes.
- Add garlic, rosemary, thyme, chives, and sage. Gently stir for 2-3 minutes, then pour in the vegetable stock.
- Turn off the heat and add the corn bread pieces. Carefully mix to coat, then transfer skillet to the oven and bake for 45 minutes or until lightly browned on top.
- When ready, top with optional pecans, serve, share, and enjoy!