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.