Name: Cornbread Skillet Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 large onion (finely chopped); 2 large celery stalks (diced.); 1/2 pan homemade cornbread or about 3 cups prepared cornbread; 1/2 to 1 cup vegetable broth; 2 teaspoons all-purpose salt-free seasoning blend (such as Frontier or Mrs. Dash); 1/4 teaspoon dried thyme or 1/2 teaspoon fresh leaves; 1/4 cup minced fresh parsley; Salt and freshly ground pepper to taste

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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.

Recipe

Cornbread Skillet Stuffing

Cornbread is only as good as it is fresh; and when it’s past that point, I like to make this simple, comforting stuffing.

5 from 1 vote

Print Pin Rate

Course: Stuffing

Cuisine: Vegan / Thanksgiving

Diet: Vegan, Vegetarian

Keyword: Cornbread Skillet Stuffing, Cornbread Stuffing, skillet bread stuffing, Skillet Stuffing

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 40kcal

Author: Veg Kitchen

Ingredients

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

US Customary - Metric

Instructions

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.

Nutrition

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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.