Vegan Stuffing Recipe

Okay, I've said this before, but I'll say it again.  Yesterday wasn't my first vegetarian Thanksgiving, but it was my first vegan Thanksgiving.  And I'll admit it--I was a little worried.  I was nervous that I wouldn't be able to replicate all my favorite things.  I can tell you now, though, that I came pretty close!  And that makes me ecstatic! 

Stuffing was one of those things that I've been struggling with.  Last year, I just gave up, because every store-bought brand had meat products in it (like chicken broth).  I knew my relatives made stuffing from scratch so I figured it shouldn't be too difficult.  And, yes, I see the humor, believe me.  Stuffing is meant to stuff a bird, so why would I even want it?  Well, my extended family for years has called it "dressing," and they typically make it in the oven apart from the bird.  So why couldn't I?

Earlier this year, I purchased a number of perennial herbs, and one of them was a sage plant (Salvia de Berggarten, to be exact).  A recipe came with the plant, and I wound up saving it, even though it was not vegetarian by any stretch of the imagination.  However, I used it as the basis of and inspiration for what is now going to be the stuffing I make every year.  It was wonderful!  So, without further ado, here's the recipe.  I hope you like it too!

Vegan Cornbread Stuffing

Ingredients:

• 3 cups toasted whole-grain bread cubes
• 2 cups day-old cornbread cubes (make vegan cornbread the day before and use leftovers)
• ½ cup vegan margarine (I use Earth Balance)
• ½ cup chopped onion
• ½ cup celery
• 1 tsp sea salt
• 1 Tbsp dried parsley flakes
• 7 leaves finely chopped sage
• ½ cup vegetable broth

Directions:

Preheat oven to 350 degrees. Saute onion and celery in margarine. In a large bowl, combine remaining ingredients. Add sauted mixture; mix well. Bake in casserole dish or baking pan for 30 minutes.