Cornbread cubes are tossed with sautéed onion and celery, then seasoned with sage, thyme, savory, rosemary and a little sesame oil. Baking stuffing on the side saves time and calories in this flavorful holiday staple. This recipe comes to us from Carolyn, The Health Voyager.
- a little sesame oil, for preparing the loaf pan
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 cup celery and tops, chopped
- 3/4 pound cornbread cubes
- 1 1/2 cups low sodium vegetarian broth
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried savory
- 1/2 teaspoon dried rosemary
salt and black pepper, to taste
Prepare a loaf pan with a light coating of sesame oil. Preheat the oven to 350 degrees.
Heat the olive oil in a frying pan over medium-high heat. Add the onion and sauté for 3-5 minutes, or until softened.
Remove the frying pan from heat and add the celery, cornbread cubes and vegetable stock. Season with the dried sage, thyme, savory, rosemary and salt and pepper to taste. Toss to combine, distributing all ingredients evenly to ensure that the cornbread is moist.
Pack the uncooked stuffing into the prepared loaf pan. Brush with a little more sesame oil. Cover with foil and bake 1 hour, or until the stuffing fragrant and toasted.