Maria's Savory Cornbread Stuffing

Recipe courtesy of :

Maria Santamaria

Included In Cookbook:

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)

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

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

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.

Summary

Yield	Servings

Instructions

Method for Golden Cornbread

Preheat oven to 400 degrees Fahrenheit and lightly grease a 9-inch square baking dish.
In a large bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Method for Savory Cornbread Stuffing

Preheat oven to 350 degrees Fahrenheit and grease a large baking pan or gratin.
Cook vegan sausage over medium-high heat in a large non-stick skillet, stirring often to break into small pieces, until beginning to brown.
Remove sausage and place in a large bowl.
Add onion and celery to skillet and cook for 10 minutes until softened. Add sage and cook till fragrant.
Add cooked onion, celery, sage, cornbread cubes and walnuts to sausage.
Combine flax eggs, vegan broth, and salt in a small bowl.
Pour over stuffing mixture and toss well to coat.
Transfer stuffing mixture to prepared pan and bake for 50-60 minutes until center is heated through.