Guest guest Posted November 12, 2003 Report Share Posted November 12, 2003 CORNBREAD STUFFING from MarthaStewart.com (adapted to vegan and gluten free) If making ahead, prepare stuffing through step three; refrigerate, covered. 1 tablespoon canola oil 1 medium onion, finely diced 3 stalks celery, finely diced 6 cups coarsely crumbled cornbread (gf recipe; in archives) 2 tablespoons chopped fresh sage 3 cups chicken-like broth made with McKay's Chicken Style Seasoning or Bill's Best Chicknish' Coarse salt and ground pepper 2 tablespoons vegan margarine 1. Preheat oven to 350°. Heat 1 tablespoon canola oil in a 12-inch skillet over medium heat. Add 1 medium onion and 3 stalks celery, all finely diced; cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. 2. In a large bowl, combine onion mixture, 6 cups coarsely crumbled cornbread, and 2 tablespoons chopped fresh sage (or 1 teaspoon dried). 3. Pour 3 cups hot chicken-style broth over mixture; stir just until combined. Season with coarse salt and ground pepper. Transfer to a buttered 1 1/2-quart shallow baking dish. 4. Dot with 2 tablespoons vegan margarine. Bake until golden brown on top and crisp around edges, 40 to 45 minutes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2003 Report Share Posted November 12, 2003 Doesn't everyone make stuffing this way? The first time I had bread stuffing, I almost gagged, controlled it because, my mil was the cook! In the south, I was raised on cornbread stuffing, didn't know there was any other kind. - Tea Cozy Vegan and Gluten Free Wednesday, November 12, 2003 12:45 PM Cornbread Stuffing CORNBREAD STUFFING from MarthaStewart.com (adapted to vegan and gluten free) If making ahead, prepare stuffing through step three; refrigerate, covered. 1 tablespoon canola oil 1 medium onion, finely diced 3 stalks celery, finely diced 6 cups coarsely crumbled cornbread (gf recipe; in archives) 2 tablespoons chopped fresh sage 3 cups chicken-like broth made with McKay's Chicken Style Seasoning or Bill's Best Chicknish' Coarse salt and ground pepper 2 tablespoons vegan margarine 1. Preheat oven to 350°. Heat 1 tablespoon canola oil in a 12-inch skillet over medium heat. Add 1 medium onion and 3 stalks celery, all finely diced; cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. 2. In a large bowl, combine onion mixture, 6 cups coarsely crumbled cornbread, and 2 tablespoons chopped fresh sage (or 1 teaspoon dried). 3. Pour 3 cups hot chicken-style broth over mixture; stir just until combined. Season with coarse salt and ground pepper. Transfer to a buttered 1 1/2-quart shallow baking dish. 4. Dot with 2 tablespoons vegan margarine. Bake until golden brown on top and crisp around edges, 40 to 45 minutes. Quote Link to comment Share on other sites More sharing options...
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