Description
This skillet cornbread stuffing is so good you won’t even notice it’s vegetarian. Add to your Thanksgiving menu now.
Ingredients
Units
Scale
- 1/3 cup + 3 tbsp olive oil
- 3 red onions sliced into wedges
- 4 stalks chopped celery
- 6 chopped garlic cloves
- 3 tablespoons chopped sage
- 1 bunch of Tuscan kale
- 1/2 cup toasted pecans
- 1/2 cup cranberries
- 1 egg
- 2 cups buttermilk
- 1 tablespoon honey
- 1/3 cup olive oil
- 2 cups yellow cornmeal
- 1 teaspoon baking soda
- 2 teaspoons kosher salt
Instructions
- Preheat oven to 450.
- In a large cast iron skillet, warm 2 tbsp olive oil over medium-high. Add the red onions sliced into wedges, chopped celery, and chopped garlic cloves for 8 minutes. Add the chopped sage and Tuscan kale, stems removed and leaves torn. Season with salt and remove from heat.
- Transfer mixture to a bowl, then add the toasted pecans and cranberries. Wipe out skillet, and place in oven to preheat.
- In a stand mixer or a large bowl, whisk together the egg, buttermilk, honey, and 1/3 cup olive oil. Add the yellow cornmeal, baking soda, and kosher salt, and stir just to combine. Fold 2/3 of the onion mixture into the cornbread batter.
- Remove the preheated skillet from the oven and pour in 1 tbsp olive oil, swirling to distribute. Scrape in the batter, then top w/ the rest of the onion mixture. Bake until golden brown, about 22 minutes.
- Prep Time: 30
- Cook Time: 22