1cuploosely packedchopped flat leaf parsley (curly parsley is fine, too)
Black pepper to taste
Preheat the oven to 350F.
Heat the oil in a very large skillet or saute pan over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, for 5-7 minutes, or until the onion is tender and clear. Stir in the cornbread, sage, salt, and 1 scant cup vegetable broth. Warm all of the ingredients through, then taste the mixture and add black pepper and extra salt as needed. The cornbread should be moist but not mushy; if you need to add an extra splash of broth, do. Fold in the chopped parsley.
Transfer the stuffing to an oiled rectangular baking dish (either 8 x 11 or 9 x 13 will work). Pour the remaining broth over the top. Bake for 35 minutes, or until the top of the stuffing is just golden. Serve.
Cornbread can be made up to 4 days in advance. The stuffing can be prepared a day in advance and baked before serving. Leftover stuffing will keep for up to 3 days in an airtight container in the fridge.