2teaspoonsminced fresh thyme or sage leavesor 1 teaspoon dried thyme or sage
Coarse or kosher salt and freshly ground black pepperto taste
1recipecornbreadcrumbled (about 6 cups) and left to sit on a baking sheet for one day
¼cupdry white wine
1 to 1 ½cupslow-sodium vegetable broth
Preheat the oven to 400°F. Butter a 9x 13 inch baking pan.
In a large, deep skillet, melt the butter over medium heat. Add the onions, celery, carrots, mushrooms, garlic 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.
In a large bowl, place the cornbread, 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. 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 chicken 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 cooked through and the top is browned and crispy.