Thanksgiving stuffing recipes are abundant online, but many can be overly complicated. My dad's traditional version, featuring onions, celery, and Pepperidge Farm stuffing mix, is hard to beat. However, I wanted to offer a fresh twist with a vegetarian cornbread stuffing to brighten up this year's Thanksgiving table. So, I went back to the drawing board and reimagined the classic.
This vegetarian cornbread stuffing simplifies the usual method by skipping the step of baking cornbread separately. Instead, it combines cornbread and stuffing into one dish: you create a tasty cornbread batter and mix in all the ingredients before baking. This method not only saves time but also presents beautifully in the cast-iron skillet, adorned with vibrant red onions and kale. It's truly a one-pan wonder, which means fewer dishes to clean—perfect for the busy Thanksgiving kitchen!
Start by heating a large cast iron skillet and sauté thick wedges of red onions with chopped celery and garlic. Add sage for that classic Thanksgiving flavor, along with torn kale leaves.
Next, transfer this mixture to a bowl and mix in sweet cranberries and toasted pecans—my favorite seasonal flavors! Preheat your skillet in the oven to ensure a crispy crust when you pour in the batter.
Prepare the wet ingredients by whisking an egg with buttermilk, honey, and olive oil. This keeps the dish vegetarian while adding a delightful flavor. Mix in cornmeal, baking soda, and salt, then fold in two-thirds of the onion mixture.
After pouring the batter into the hot skillet, top it off with the remaining onion-kale mix for an even bake and a stunning golden crust.
This skillet dish can serve as both your bread and stuffing, cutting down on the need for additional rolls. But then again, you might want to consider serving focaccia alongside it too! Check out the recipe below for this tasty vegetarian cornbread stuffing with kale and caramelized onions, and if you try it, be sure to share your experience!
Description
This skillet cornbread stuffing is so good you won't even notice it's vegetarian. Add to your Thanksgiving menu now.
Ingredients
- 1/3 cup + 3 tbsp olive oil
- 3 red onions, cut into wedges
- 4 stalks of celery, chopped
- 6 cloves of garlic, minced
- 3 tablespoons of sage, chopped
- 1 bunch of Tuscan kale
- 1/2 cup pecans, toasted
- 1/2 cup cranberries
- 1 egg
- 2 cups buttermilk
- 1 tablespoon honey
- 2 cups yellow cornmeal
- 1 teaspoon baking soda
- 2 teaspoons kosher salt
Instructions
- Preheat your oven to 450°F.
- In a large cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat. Add red onion wedges, chopped celery, and minced garlic. Cook for 8 minutes, then stir in the sage and torn kale. Season with salt and remove from heat.
- Transfer the sautéed mixture to a bowl and mix in the toasted pecans and cranberries. Clean the skillet and place it in the oven to preheat.
- In a separate bowl, whisk together the egg, buttermilk, honey, and 1/3 cup olive oil. Stir in cornmeal, baking soda, and kosher salt until just combined. Gently fold in two-thirds of the onion mixture into the cornbread batter.
- Take the hot skillet from the oven, add 1 tablespoon of olive oil, swirling to coat. Pour in the cornbread batter and top with the rest of the onion mixture. Bake for around 22 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
