One of my contributions to our family's multigenerational Thanksgiving meal is the vegetarian stuffing. Many years ago, I convinced my father-in-law that homemade stuffing was MUCH better than Pepperidge Farm's stuffing, so now I get to make it every year. I should have thought that one through it a bit more.
This recipe is not an original; rather it is cobbled together from various other recipes, some probably dating back to the invention of cornbread itself. It has served me well.
Ingredients
- 1 cup cornmeal
- 1 cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg or equivalent egg substitute
- ¼ cup vegetable oil (preferably canola) plus additional oil for sautéing vegetables
- 1 cup milk or milk substitute
- 7 slices oven-dried white or whole-wheat bread
- 2 cups diced celery
- 1 cup diced onion
- 1 teaspoon sage
- 1 tablespoon poultry seasoning
- 5-7 cups vegetarian broth
- 4-8 tablespoons butter or margarine, melted
- salt and pepper to taste
Preheat oven to 400°F.
Whisk together cornmeal, flour, baking powder, and salt in a bowl. Mix together milk, oil, and beaten egg, and add to dry ingredients. Mix just enough to make a moist batter. Pour batter into a greased 8 x 8 inch square baking pan. Bake 20-25 minutes, or until set and lightly browned. Let cornbread cool before adding it to other ingredients.
Saute celery and onion in a little oil.
In a bowl, crumble together cornbread and oven dried bread. Add sauteed vegetables and spices, and mix together. Pour in broth and butter. Bake in greased 9 x 13 inch pan for 30-45 minutes until set.
No comments:
Post a Comment