Cornbread is only as good as it is fresh; and when it’s past that point, I like to make this simple, comforting stuffing. Of course, if you don’t happen to have half a pan of leftover cornbread on hand, use a prepared cornbread.
Cornbread Skillet 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
- 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.
- Heat the olive oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent.
- Add the celery stalks and continue to sauté until both it and the onion are golden brown.
- Crumble the cornbread into the skillet.
- Drizzle in from ½ to 1 cup of vegetable stock or water, just enough to moisten the cornbread crumbs without making them mushy.
- Add the seasoning blend, thyme, and parsley. Season with salt and pepper, and stir together.
- To finish in the oven: Transfer the mixture to an oiled 1 ½ quart casserole dish and bake for 25 to 35 minutes, or until the top is golden brown and beginning to get crusty. Serve hot.
- 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.
Variation: Add a link or two of vegan sausage (Tofurky or Field Roast are good brands), chopped or finely diced, when you add the celery, for a heartier dish.