Simple Vegan Cornbread Sage Stuffing

• Produce

  • 2 stalks Celery
  • 1 cup Flat leaf parsley, loosely packed
  • 2 tsp Sage, dried or rubbed
  • 1 White or yellow onion, large

• Canned Goods

  • 1 1/2 cups Vegetable broth

• Condiments

  • 2 tbsp Olive oil or vegan buttery spread

• Baking & Spices

  • 1 Black pepper
  • 3/4 tsp Salt

• Bread & Baked Goods

  • 3/4 8 cups cubed vegan cornbread, vegan

• Other

  • 2 Large or 3 medium carrots, peeled and diced

Found on thefullhelping.stfi.re

Description

Ingredients

• 2 tablespoons olive oil or vegan buttery spread
• 1 large white or yellow onion, diced
• 2 stalks celery, diced
• 2 large or 3 medium carrots, peeled and diced
• 8 cups cubed vegan cornbread (about ¾ of a batch of my whole grain vegan cornbread recipe)
• 2 teaspoons dried or rubbed sage (more to taste)
• ¾ teaspoon salt
• 1½ cups vegetable broth
• 1 cup loosely packed, chopped flat leaf parsley (curly parsley is fine, too)
• Black pepper to taste

Directions

• Preheat the oven to 350F.
• Heat the oil in a very large skillet or saute pan over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, for 5-7 minutes, or until the onion is tender and clear. Stir in the cornbread, sage, salt, and 1 scant cup vegetable broth. Warm all of the ingredients through, then taste the mixture and add black pepper and extra salt as needed. The cornbread should be moist but not mushy; if you need to add an extra splash of broth, do. Fold in the chopped parsley.
• Transfer the stuffing to an oiled rectangular baking dish (either 8 x 11 or 9 x 13 will work). Pour the remaining broth over the top. Bake for 35 minutes, or until the top of the stuffing is just golden. Serve.