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Maria's Savory Cornbread Stuffing

Recipe courtesy of : 
Maria Santamaria

Description

Vegan or not, this is sure to be the best stuffing you will ever taste. It requires a bit of planning because first you have to make the cornbread or corn muffins that are its foundation. It’s well worth the effort, though. Just plan ahead and bake the cornbread the day before making the stuffing.

Ingredients

For Savory Cornbread Stuffing

1 package
Beyond Meat Sweet Italian Sausage
2 cups
Yellow Onion (chopped)
1 cup
Celery (chopped)
3 tablespoons
Minced Fresh Sage
12 cups
Cubed Cornbread (equivalent to 8 large corn muffins or a 9-inch square cornbread - see below for cornbread recipe)
3⁄4 cups
Chopped Walnuts (roasted chestnuts would be delicious as well)
2
Flax Eggs (1 flax egg equals 1tablespoon ground yellow flaxseed and 2 ½ tablespoons water, mixed together till smooth and allowed to rest for 5 minutes to thicken)
1 1⁄2 cup
Vegetable Broth
1⁄2 teaspoon
Salt
1 cup
Assorted Fancy Mushrooms (cleaned and sliced)

For the Golden Cornbread

1 cup
All-purpose Flour (Maria has substituted Bob's Red Mill gluten-free, all-purpose flour with good results)
1 cup
Yellow Cornmeal
1⁄3 cup
Vegetable Oil
1⁄2 cup
Raw Sugar
1 teaspoon
Salt
2 teaspoons
Baking Powder
1
Flax Egg (1 tablespoon ground yellow flaxseed and 2 ½ tablespoons water, mixed together till smooth and allowed to rest for 5 minutes to thicken)
1 cup
Plain Soy or Almond Milk

Summary

Yield
Servings