Southern-Style Cornbread Stuffing

Recipe Ingredients

		Green Onion Cornbread - (see recipe)
2 cups	125g / 4.4oz	Diced onion
1 1/2 cups	165g / 5.8oz	Diced celery - including the green
		Leafy tops
2 tablespoons	30ml	Olive oil
1 1/2 cups	93g / 3.3oz	Thinly-sliced green onion
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Freshly-chopped thyme
1 tablespoon	15ml	Freshly-chopped sage
1 teaspoon	5ml	Chili powder
1/2 cup	73g / 2.6oz	Freshly-chopped parsley
2 tablespoons	30ml	Nutritional yeast flakes
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 cup	118ml	Vegetable stock - (to 3/4)

Recipe Instructions

Prepare the Green Onion Cornbread according to the recipe instructions, at least one day ahead (or more) to allow it to dry out a bit. Cut the cornbread into 1-inch cubes and set aside for 1 hour to dry out.

Lightly oil (or spray with a light mist of oil) a 9- by 13-inch pan or large casserole and set aside.

Meanwhile, in a large non-stick skillet, saute the onion and celery in olive oil for 5 to 7 minutes or until soft. Add the green onion, garlic, thyme, sage, and chili powder, and saute an additional 2 minutes.

Add cornbread cubes, parsley, nutritional yeast flakes, salt, and pepper, and toss gently to combine. Add enough of the vegetable stock to the stuffing to moisten but not make it soggy. Taste and adjust the seasonings as needed.

Transfer the stuffing to the prepared pan. Cover and bake at 350 degrees for 25 minutes. If you like the top of your stuffing crisp, remove the foil and bake an additional 5 to 10 minutes or until lightly browned on top.

This recipe yields 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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