Ingredients:
4 tablespoons infused olive oil or canna butter
1 large white or yellow onion, diced
2 stalks celery, diced
2 large or 3 medium carrots, peeled and diced
8 cups cubed cornbread
2 teaspoons dried or rubbed sage (more to taste)
¾ teaspoon salt
1½ cups vegetable, chicken or turkey broth
1 cup loosely packed, chopped flat leaf parsley (curly parsley is fine, too)
Black pepper and salt to taste
Instructions:
Preheat the oven to 350F. Heat 2 tablespoons of the oil or butter in a very large skillet or saute pan over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, for 5-7 minutes, or until the onion is tender and clear. Stir in the cornbread, sage, salt, and 1 scant cup vegetable broth. Warm all of the ingredients through, then taste the mixture and add black pepper and extra salt as needed. The cornbread should be moist but not mushy; if you need to add an extra splash of broth, do. Fold in the chopped parsley. Transfer the stuffing to an oiled rectangular baking dish (either 8 x 11 or 9 x 13 will work). Pour the remaining broth over the top. Bake for 35 minutes, or until the top of the stuffing is just golden. Drizzle the remaining 2 tablespoons of infused olive oil or canna butter over the dish. Serve and enjoy.
