Cookin: Basic Cornbread Dressing

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* Exported from MasterCook Mac *

 

Basic Cornbread Dressing

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p64

Serving Size : 8 Preparation Time :0:00

Categories : Grains Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive or sesame oil

2 cloves garlic -- smashed and chopped

1 onion -- diced; to 2

2 carrots -- cut into matchsticks

- to 3

1 tablespoon sage

1/2 teaspoon thyme -- up to 1 tablespoon

1/4 teaspoon rosemary -- up to 1 tablespoon

2 stalks celery -- sliced and chopped

- to 3 stalks

1/4 cup water -- mixed with

1/4 cup tamari soy sauce

4 cups cornbread -- finely crumbled *

- to 6 cups

1/2 bunch parsley -- chopped

3 tablespoons soy margarine

1/2 cup chopped toasted pecans -- to 1 cup

- walnuts or chestnuts or sunflower seeds

- or any of your favorite toasted nuts

salt and lots of black pepper

 

Also in Heart of the Home, Ann Jackson (1995)

 

* This can't be " Yankee " cornbread made with honey or sugar -- that

tastes like cake.)

 

Serves 6-8.

 

Heat the oil in the skillet, and add the garlic,onions, carrots,

herbs and celery, in that order. let cook over medium heat for about

10 minutes. The vegetables should be rendering a little juice. if

not, or if the mixture has started to stick at any time, add the

tamari-water mixture. cover and let cook about 5 more minutes. By

this time, it should be very juicy on the bottom.

 

Crumble the cornbread finely right into the pan.Be a little picky

when doing this; large hunks aren't good. Since this is leftover,

it'll be dry and will crumble easily. If you have any leftover rice,

you can add this now. Barely toss this, add parsley, big pats of

margarine,a nd chopped, roasted nuts. Turn the heat to low, cover,

and let steam about 15 minutes.

 

For a nice change, omit any vegetable and add soy sausage. Or omit

the cornbread and add wild rice, or substitute mushrooms for the

carrots.

 

Remember though, don't stir this, rather toss gently with a spatula.

 

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Per serving (excluding unknown items): 66 Calories; 4g Fat (58%

calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol;

574mg Sodium

Food Exchanges: 1 Vegetable; 1 Fat

 

NOTES : Don't wait until Thanksgiving or Christmas to have stuffing.

The ingredients are usually just sitting around in your refrigerator.

This dressing really is supreme. This is a good dish to leave covered

and let sit while you finish the rest of dinner.

 

I call this " basic " dressing because no two dressings ever come out

the same. You may want to add a little leftover rice, omit the

carrots, and add more nuts. Do what you like; this is a good recipe

to experiment with. It's deceptively simple and also the best way

ever to use your leftover cornbread. Take note -- when they made

stuffing at my great-grandmother Hunter's house, she could be heard

to call out more than once, " Don't stir the dressing -- it'll clump! "

 

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