Homemade Vegetarian Cornbread Stuffing
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| Prep Time | 15 minutes |
| Cook Time | 75 minutes |
| Servings |
servings
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Ingredients
- 2 tablespoons olive oil
- 4-5 stalks green onion, diced
- 6 stalks celery
- 2 apples, diced
- 2 cloves garlic
- 1/2 cup pecans, chopped
- 1 teaspoon ground sage
- salt, to taste
- pepper, to taste
- 2 tablespoons vegetable stock may substitute chicken stock
- 2/3 cup vegetable stock may substitute chicken stock
- 1 large egg may substitute flax "egg" to make vegan (1 T ground flax mixed with 2 1/2 T water)
- 4 cups cornbread, crumbled
Ingredients
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Instructions
- Heat olive oil in a large skillet over medium-high heat. Add green onion and saute for 2-3 minutes, stirring occasionally.
- Add celery to skillet and saute another 2-3 minutes. Then, add the diced apples and saute for an additional 2-3 minutes, stirring occasionally.
- Add the pecans, sage, salt, and pepper to mixture. Saute for another 2 minutes to combine flavors. Add two tablespoons of stock and stir. Cook for 1-2 more minutes. Set mixture aside and cool for 10-15 minutes.
- Preheat the oven to 350 degrees. In a large mixing bowl, combine remaining stock and egg. Beat to combine.
- Transfer cooled mixture from skillet and crumbled cornbread to the mixing bowl with stock and egg mixture. Toss ingredients well to coat with egg and stock mixture.
- Transfer mixture into a greased baking dish, cover and bake for 45 minutes. Remove cover and bake for additional 15 minutes or until top starts to brown.
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