Cook diced vegetables in a skillet with a little bit of oil until vegetables are softened.
Break up the cornbread into a large bowl. Combine it with the stuffing mix, bread chunks, and cooked vegetables.
Add chicken broth and stir to combine until all the bread is damp but not soggy.
Transfer to a casserole dish, reserving any overflow stuffing to finish cooking later. We cook the rest with the leftovers tomorrow.
Bake covered in a 350 degree oven for about 25 minutes. The timing is pretty arbitrary – you just want the stuffing to be heated through. You could remove the cover and bake an additional 5 minutes to slightly brown the top.
