Cornbread Stuffing


Prepare this comforting cornbread stuffing for Thanksgiving or your next winter Shabbat dinner. Bake up a fresh skillet of cornbread, crumble it and dry it overnight or in a low oven for 20 minutes. Onions, celery and mushrooms cooked down with thyme round out the recipe. Douse the whole thing with stock and toast it in the oven. Yum!
This delicious, dairy-free stuffing recipe was reprinted with permission from Gayle Squires. Her Website is


Prep time
15 minutes
Cooking time
35 minutes
Total time
50 minutes


6 tablespoons
olive oil (plus more for greasing pan)
2 cups
yellow onions, chopped (2 medium onions)
1 1⁄2 cup
celery (4–5 stalks)
3 cloves
garlic (minced)
3⁄4 pounds
white button mushrooms
3⁄4 pounds
cremini mushrooms
3⁄4 teaspoons
fresh thyme
salt and pepper to taste
1⁄2 cup
chopped parsley
8 cups
crumbled, stale cornbread
3 cups
vegetable stock


Prepare the cornbread recipe and then crumble and spread out on two sheet pans, allowing to dry overnight or longer or for at least 20 minutes in a 150˚F oven.
Preheat oven to 325˚F. Grease a 9- by 13-inch or similarly sized (12-cup) shallow baking pan.
In a large, deep skillet, heat butter over medium heat. Add onion, celery and garlic. Sauté, stirring for 5–7 minutes, until tender. Add mushrooms and thyme, and season with salt and pepper. Continue cooking until the mushrooms release their liquid (about 5 minutes) and then resorb it (another 10 minutes). Taste for salt and pepper.
In a large bowl, combine the mushrooms, parsley and cornbread. Mix in the stock to moisten the cornbread.
Transfer to greased baking pan. Cover the pan with foil and bake for 20 minutes. Uncover and bake until the top is lightly browned, another 15 minutes. Serve hot.

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