Name: Cornbread Dressing with Sage & Walnuts
Ingredients: 1 1/4 cup yellow corn meal; 1 1/4 cup all purpose flour (can sub almond/oat flour mixture for GF); 1/3 cup coconut oil; 1 flax egg (1 tbsp ground flax seed with 3 tbsp water); 1 1/4 unsweetened almond or oat milk; 1/4 cup maple syrup; 1/2 tsp salt; 2 tsp baking powder; approx. 4 cups crumbled and toasted cornbread (you can mix in other breads if desired); 1/2 cup toasted walnuts; 2 cups finely chopped celery; 1/4 cup coarsely chopped apple; 1/4 cup cup finely chopped onion; 1/2 cup chopped fresh parsley; 1 tbsp fresh sage or 1 teaspoon dried poultry seasoning; 1 cup veggie broth; salt to taste

Description

Meat-based stuffings were a big part of my meals growing up… now that idea is not on the table at all for so many reasons. In this dish, you could use a vegan sausage OR walnuts and savory spices to give a similar flavor profile and texture to a dish you may have had growing up.

Ingredients

Scale

Cornbread

1 1/4 cup yellow corn meal
1 1/4 cup all purpose flour (can sub almond/oat flour mixture for GF)
1/3 cup coconut oil
1 flax egg (1 tbsp ground flax seed with 3 tbsp water)
1 1/4 unsweetened almond or oat milk
1/4 cup maple syrup
1/2 tsp salt
2 tsp baking powder

Dressing

approx. 4 cups crumbled and toasted cornbread (you can mix in other breads if desired)
1/2 cup toasted walnuts
2 cups finely chopped celery
1/4 cup coarsely chopped apple
1/4 cup cup finely chopped onion
1/2 cup chopped fresh parsley
1 tbsp fresh sage or 1 teaspoon dried poultry seasoning
1 cup veggie broth
salt to taste

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Instructions

Instructions: Cornbread

Preheat oven to 375 F. Using an 8×8 baking pan, line it with parchment paper or cover lightly with coconut oil. I prefer parchment.
In a medium bowl, mix together oat milk, maple syrup, coconut oil and “flax egg”.
In larger bowl, mix cornmeal, flour, baking powder and salt. Add wet ingredients and stir until fully combined and the batter is smooth.
Place batter into the 8×8 pan and bake in the oven for 20–25 minutes. Check along the way to see if knife or toothpick inserted in the middle of the pan comes out clean and then it is done.
Let it cool, then slice into cubes and toast in the oven at 400 for about 10 minutes. You can also toast the walnuts for the dressing at the same time for 5-7 min.

Instructions: Dressing

Preheat oven to 350F.
Line 3-4 quart baking dish with parchment or lightly coat with olive oil.
Place 1/4 cup of veggie broth, onion, celery in small sauté pan and cook on medium heat for 5-7 min (can add vegan sausage to this…)
In a large mixing bowl combine fresh diced parsley, fresh diced sage (or poultry seasoning) and diced apple.
Add cornbread, walnuts and remaining broth and mix well.
Place stuffing mixture into a baking dish and cover.
Bake at 350F for 30 min then remove top and cook for another 10 min to let brown slightly.
Serve hot.