Let’s face it: there are extra Thanksgiving stuffing recipes floating across the Web than one may ever make in a lifetime, particularly contemplating how easy it’s. Plus, it’s onerous to enhance upon the traditional model my dad makes with onions, celery, Pepperidge Farm stuffing combine, and tons of sage. Nevertheless, I’ve been eager to create a extremely scrumptious vegetarian cornbread stuffing recipe that can add a contemporary take to the Thanksgiving desk this yr. So, since there are solely so some ways you possibly can reinvent the unique, I made a decision to return to the drafting board and reimagine it altogether.
This vegetarian cornbread stuffing streamlines the standard course of by omitting that first step of baking a loaf of cornbread, then crumbling or chopping it up earlier than folding within the mix-ins. This one is extra of a cornbread/stuffing hybrid: you make an superior cornbread batter and fold all of the toppings and seasonings proper into the combo, then bake all of it collectively. Not solely does it make all the course of faster start-to-finish; I like the country look of serving it proper from the cast-iron pan it bakes in, particularly with the vivid shades of purple onion and kale crowning the highest. It is a true one-pan dish, which implies fewer pots and pans to wash (all the time a plus on Thanksgiving!) and fewer steps to get to the ultimate stunning consequence. So, let’s see how this skillet vegetarian cornbread stuffing with kale and caramelized onions comes collectively…
First, you’re going to seize an enormous forged iron skillet and sauté thick purple onion wedges with a number of chopped celery and garlic. In goes the sage (bringing the Thanksgiving vibes) and torn kale leaves.
Switch the combination to an enormous bowl, the place it will get sweetened up with some cranberries and a handful of toasted pecans—all my favourite flavors right now of yr. In the meantime, your skillet goes proper into the oven to get good and scorching earlier than you pour the batter into it—hey, golden-brown crust!
Subsequent, you’re going to make the moist combination that’ll maintain all of it collectively. Whisk an egg with buttermilk, honey, and olive oil (conserving it dairy-free, plus I like the flavour that the olive oil imparts. Fold within the cornmeal, baking soda, and salt, and then you definately’ll add 2/3 of the onion combination.
As soon as your batter will get poured into your preheated skillet, it will get topped with the remainder of that lovely onion-kale combine so it will possibly all get baked to a scrumptious golden brown.
Heck, this skillet of goodness may nearly rely as your bread and your stuffing in a single hybrid dish, eliminating the necessity for rolls or one other loaf on the desk. However, then you definately’d miss out on this focaccia… so possibly not. Scroll on for the recipe for my vegetarian cornbread stuffing with kale and caramelized onions, and make sure to tag us on Instagram when you give this one a strive!