I took over the role of preparing and hosting Thanksgiving dinner many years ago, but I always have my mom make the dressing as her contribution regardless. I have been enjoying it for my entire life, and no Thanksgiving for me would be complete without it. When I changed the way that I eat with a dedication to a plant-based diet, I had to figure out a way to replicate the flavors of my favorite Thanksgiving dish with a new set of ingredients. Considering the fact that it never had meat in it, I had a fair chance of making it happen. Last year, I did a satisfactory job. This year I nailed it thanks to a new recipe I concocted for the cornbread base that happens to be gluten-free as well.
If you are not interested in keeping it vegan or gluten-free and want the original recipe that I grew up with or don't want to be bothered with making your own base, go ahead and replace the vegetable stock and butter sticks with something else. But I assure you that this one is a winner that you can feel confident to serve to a crowd. This is also another great dish to make ahead and keep in the freezer until the day before the holiday.
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. |