This is the stuffing that I make every year at Thanksgiving. I love this recipe!
This is my take on the stuffing recipe from Nava Atlas’ book Vegetarian Celebrations. I have made it less sweet, and swapped around a number of ingredients.
This recipe makes a fantastic main dish for Thanksgiving (or any other time!) if you cut some sweet little winter squashes in half (good varieties for this are sweet dumpling squash and delicata), remove the seeds, and bake them cut-side-down in an oven until the flesh is soft all the way through, then serve them cut-side-up with the seed cavity filled with this stuffing. This is delicious!
- 1 cup cornmeal
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 egg
- 1 cup of your choice of buttermilk, or nondairy milk, or 1 cup water blenderized with 1/8 cup cashews
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 2 stalks celery, chopped
- 2 cups mushrooms, chopped
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 3 tablespoons fresh parsley, chopped, or 1 tablespoon dried
- 1/4 to 1/2 cup water
- 1/2 cup pecan pieces, or other nuts or seeds
- Preheat oven to 375 degrees.
- Stir the vinegar into the nondairy milk and let sit to make vegan buttermilk.
- Stir all of the cornbread ingredients together in a bowl, including the vegan buttermilk.
- Oil an 8x8 inch or 9x9 inch square pan and pour in the batter.
- Bake for 15-20 minutes.
- Let the cornbread cool.
- Meanwhile, in a large nonstick pan, mix the oil, celery, mushrooms, sage, thyme, and parsley. Heat through for about five minutes, stirring occasionally.
- When the cornbread has cooled, use a spatula to break it into pieces about the size of chickpeas.
- Stir the cornbread and the pecans into the mixture in the pan.
- Add enough water to moisten the mixture.
- Add salt and pepper to taste, if desired.
- Heat through and serve!