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.