2teaspoonsminced fresh thyme or sage leavesor 1 teaspoon dried thyme or sage
Coarse or kosher salt and freshly ground black pepperto taste
1recipecornbreadcubed (about 6 cups) and left to sit on a baking sheet for one day (or use an 8 or 9-inch square pan of purchased cornbread)
¼cupdry white wine
1 to 1 ½cupslow-sodium vegetable broth
¼cupheavy or light cream
Preheat the oven to 400°F. Butter a 9x 13 inch baking pan or another shallow 3-quart baking dish.
In a large, deep skillet, melt the butter over medium heat. Add the onions, celery, carrots, mushrooms, shallot and thyme. Season with salt and pepper and sauté everything until the all of the liquid is evaporated (the mushrooms will release liquid as they start to cook), and the vegetables are all tender and lightly browned, about 10 to 12 minutes. Add the wine, stir to scrape up any browned bit stuck to the bottom of the pan, and sauté for another couple of minutes until it is almost evaporated.
Place the cornbread in the prepared baking pan, then drizzle over 1 cup of the broth and the cream (feel free to drizzle over up to ½ cup of turkey drippings if desired, but note that the dressing will no longer be vegetarian). Toss well. Add the vegetables and toss to combine. If the mixture still seems a bit dry, add in as much as another ½ cup of the vegetable broth.
Turn the mixture into the prepared baking pan and cover with foil. Bake for 20 minutes, then remove the foil and bake for another 30 minutes or so until the stuffing is firm and the top is browned and crispy.