Instructions
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1
Preheat the oven to 375 degrees.
2
Lightly grease a casserole dish (about 2-quart).
3
Cut the cornbread into 1/2-inch cubes and place them in a bowl.
4
Heat the olive oil in a large saute pan over medium heat.
5
Add the onion, mushrooms and celery and cook, stirring occasionally, for or until the vegetables have softened.
6
Add the parsley, thyme and salt to taste.
7
Remove the pan from the heat.
8
Add the vegetables to the cornbread and toss the ingredients.
9
Beat the eggs and add them to the bowl.
10
Mix and spoon the stuffing into the prepared pan.
11
Bake for or until the top is crispy.
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