Sheet-pan cornbread stuffing with sage
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American cuisine
The sheet pan really does makes a difference: Uber-buttery cornbread stuffing gets crispy at the edges, almost chewy. The vegetables are <em>just</em> 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.
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