Cornbread Dressing (vegan and gluten-free) |
Serves 12-15. Halve the ingredients if serving less people. |
For all ingredients, please use those that are organic or grown without pesticides. |
|
24 ounces |
vegan and gluten-free cornbread stuffing base (double recipe) or your favorite store bought brand (my mom always uses Mrs. Cubbision’s Cornbread Stuffing mix) |
3 tablespoons |
olive oil |
2 |
onions, chopped |
1 teaspoon |
sea salt |
1 bunch |
celery, thinly sliced |
16 ounces |
cremini mushrooms, sliced |
2 cans |
sliced water chestnuts |
12 ounces |
slivered almonds, toasted |
1 bunch |
flat leaf parsley, chopped |
8 ounces |
non hydrogenated vegan butter sticks, melted (such as Earth Balance) |
5-6 cups |
vegetable stock, depending on if you prefer it more dry or wet |
1/3 cup |
cognac (optional) |
|
Heat the olive oil in a 8-10 quart sauce pan over medium heat. Add the onions, sprinkle with the salt, and saute for about 5-10 minutes or until they begin to appear translucent. Add the celery and cook for another 5 minutes. Then add the mushrooms and cook for another 2 -3 minutes. |
Add the water chestnuts, almonds, and parsley. |
Add the broth, butter, brandy. Then add the stuffing mix that has been prepared according to the recipe. |
Taste the mixture to make any last minute adjustments to the seasonings. |
Put the mixture into a casserole dish or for a nice presentation, put the mixture into a Bundt pan. Its easy to slice, serve, and is very pretty for a Thanksgiving buffet when un-molded. Refrigerate or Freeze. |
Preheat the oven to 350 F. |
Bake the dressing for about an hour until it is golden brown and crispy. |
Serve immediately from the casserole or un-mold the Bundt onto a platter. |