Serves 12
Ingredients
1 pan of Smokey Joe’s Cornbread
8 oz. Onions, finely diced
4 oz. Celery, finely diced
4 oz. Carrots, finely diced
3 Tbsp. Olive Oil
½ oz. freshly dried Sage, crushed
2 cups Vegetable Stock
1 tsp. Salt
½ tsp. Black Pepper
Preparation
Preheat oven to 350°.
It may be easiest to work with the cornbread frozen or partially frozen. Laying the cornbread flat on the cutting board, cut it flat in the middle like a giant bun with a top and a bottom. Then cut each half into crouton-sized squares, about ¼” each.
Put the cornbread on a baking sheet and drizzle with a little olive oil. Toast in the oven for 15 minutes. Remove and let cool so the squares harden.
In a large sauté pan or Dutch oven, gently sauté the onions, carrots and celery in olive oil until golden, about 15 minutes.
When the vegetables are golden brown, add the sage and vegetable stock. Simmer for 2 minutes. Season with the salt and pepper.
Add the toasted cornbread and stir to absorb the stock and combine all the ingredients.
Tips
This recipe is vegetarian, but you can readily swap chicken stock for vegetable stock. Craving even more meat? You can add sausage or beef bacon to this recipe.
We created this recipe over a decade ago at the original Smokey Joe’s in Teaneck, NJ.