We like easy vegetarian recipes. In this one, Chef Ann Gentry shows a friend how to make a traditional, holiday corn stuffing.
1 teaspoon plus 1/4 cup canola oil
1 large onion, chopped
2 large garlic cloves, minced
8 celery stalks, finely chopped
4 carrots, peeled and finely chopped
3 tablespoons Holiday Herb Mix
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 1/2 cups water
3 tablespoons tamari
1 cup chopped fresh parsley
12 cups coarsely crumbled Southern-style Skillet Cornbread (about three-fourths of the yield form 1 recipe)
Preheat oven to 350 degrees.
Coat a 13- by 9- by 2-inch baking dish with 1 teaspoon oil.
Heat the remaining oil in a large, heavy pot over medium-high heat. Add onion and garlic and sauté until the onion is transluscent, about 5 minutes. Stir in the celery, carrots, herb mix, salt and pepper. Sauté for 5 minutes, or until the vegetables are crisp-tender.
Stir in the water and tamari, bring to a simmer. Cover and simmer over medium-low heat, stirring occasionally, until the vegetables are tender, about 8 minutes. Stir in the parsley.
Place the corn bread in a large bowl, add the vegetable mixture and toss to coat. Adjust seasoning with salt and pepper, if necessary.
Transfer the stuffing to the prepared baking dish. The stuffing can be made ahead up to this point. Cover stuffing with foil and refrigerate until ready to bake and serve.
Bake the covered stuffing for 30 minutes, or until it is heated through. Uncover and continue baking 20 minutes longer, or until the stuffing is crisp on top.