Pecan Cornbread Stuffing

[Guest guest]

Pecan Cornbread Stuffing

Source: LaDonna

 

32 oz. dried cornbread crumbs (gf)

1 1/2 cups pecan halves, toasted

5 Tbsp vegan margarine or olive oil

2 cups chopped onions

2 cups chopped celery with leaves

3 cups chicken-style broth

1/2 tsp each dried sage and thyme

1/4 tsp each dried marjoram and rosemary

salt to taste

 

Place cornbread crumbs and pecans in a very large bowl or pot. Melt

margarine in a large skillet. Add onions and celery; saute 5 minutes or

until vegetables are crisp-tender. Add remaining ingredients and bring to a

boil. Add to stuffing; toss to mix and moisten evenly. Use to stuff mini

pumpkins or squash. May also be used as a casserole.

 

 

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes