Sheet-Pan Cornbread Stuffing With Sage PT70M https://img3.recipesrun.com/201907/2019/1205/6a/8/273214/300x200x90.jpg The sheet pan really does makes a difference: Uber-buttery cornbread stuffing gets crispy at the edges, almost chewy. The vegetables are just cooked with a little bite. Also, I use milk instead of stock, which keeps this not only vegetarian, but also incredibly rich and comforting in a nursery-food kind of way. 6 servings Ingredients: Olive oil Salt and pepper, to taste 2 tbsp. fresh chopped parsley 2 tbsp. fresh chopped sage, plus whole leaves for topping later 2 ribs celery, diced 1 onion, diced 1 stick unsalted butter 6 oz. sourdough bread, cubed small 2 1/3 cups milk, divided 1 egg 8.5 oz. corn muffin mix, especially Jiffy