Cornbread Skillet Stuffing
Recipe type: Stuffing
Cuisine: Vegan Thanksgiving
Prep time: 
Cook time: 
Total time: 
Serves: 8
Cornbread is only as good as it is fresh; and when it’s past that point, I like to make this simple, comforting stuffing.
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 large celery stalks, diced.
  • ½ pan homemade cornbread or about 3 cups prepared cornbread
  • ½ to 1 cup vegetable broth
  • 2 teaspoons all-purpose salt-free seasoning blend (such as Frontier or Mrs. Dash)
  • ¼ teaspoon dried thyme or ½ teaspoon fresh leaves
  • ¼ cup minced fresh parsley
  • Salt and freshly ground pepper to taste
  1. You can complete this recipe right in the skillet, or finish in the oven. If the latter, preheat to 375º or 400º F, depending on what else you’ve got baking.
  2. Heat the olive oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent.
  3. Add the celery stalks and continue to sauté until both it and the onion are golden brown.
  4. Crumble the cornbread into the skillet.
  5. Drizzle in from ½ to 1 cup of vegetable stock or water, just enough to moisten the cornbread crumbs without making them mushy.
  6. Add the seasoning blend, thyme, and parsley. Season with salt and pepper, and stir together.
  7. To finish in the oven: Transfer the mixture to an oiled 1½ quart casserole dish and bake for 25 to 35 minutes, or until the top is golden brown and beginning to get crusty. Serve hot.
  8. To finish in the skillet: Raise the heat slightly to medium-high, then cook, stirring frequently, until the mixture is touched with golden brown here and there. Serve straight from the skillet or transfer to a serving container. Serve hot.
Recipe by VegKitchen at