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A dish of thanksgiving cornbread stuffing shown alongside a feast of plant-based stuffed pumpkins

Herbed Cornbread Stuffing

Yield: 8 to 12 people

Description

Ingredients

  • 1 recipe Creamy Cornbread baked in a 13- by 9-inch baking pan
  • 2 tablespoons chia seeds
  • 2 1/4 cups broth, your choice
  • 4 tablespoons 1/4 cup plant or dairy butter
  • 2 medium onions, cut into medium dice (a generous 2 cups)
  • 3 medium celery stalks, cut into medium dice (a generous 1 cup)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon each: chopped fresh sage and thyme or 1 teaspoon each: dried sage and thyme
  • 1 teaspoon ground fennel or whole fennel seeds, minced
  • Salt and ground black pepper

Instructions

  • If you haven’t baked cornbread yet, do it now. Cut cornbread into medium-size cubes and turn onto a large (12- by 18-inch) rimmed baking sheet. Let stand for several hours or overnight to dry out. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Bake cubes until golden brown, 20 to 25 minutes. Remove from oven and transfer to a large bowl; set aside. Reduce oven temperature to 350 degrees.
  • Mix chia seeds with broth; set aside for 10 minutes or so to rehydrate chia.
  • Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; sauté until tender, about 8 minutes. Add to bowl of cornbread cubes, along with herbs, fennel, and broth mixture; toss to coat. Taste and adjust seasonings, including salt and pepper to taste. Turn into a greased 13- by 9-inch baking pan and cover with cooking spray-coated foil; bake until golden brown, about 30 minutes. Remove foil from pan and broil to brown top if needed, just a couple of minutes; serve.