With Thanksgiving just around the corner, I wanted to post a tried and true recipe that we love.  This year,  all of the sides we are making will be plant-based and dairy free.  I want to show a few family members how delicious plant-based meals can be.  For me, it will be important that they aren’t missing something, and this recipe is a great replacement to a sausage and cornbread dressing that we would normally have.  I hope you enjoy it as much as we do.

Ingredients:

  • 2 tbs olive oil
  • 1/4 onion, chopped
  • 1 rib celery, diced
  • 1 apple, peeled, cored and diced
  • 1/2 tsp rubbed sage
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 3 cups corn bread
  • 1 pkg Garden Pilaf or Gluten Free Garden Pilaf, prepared
  • 4 tbs walnuts, chopped
  • 3 tbs dried cranberries
  • 1/2 tsp poultry spice
  • 3/4 tsp sea salt
  • 1—1.5 cups vegetable broth

Directions:

  1. Add first 7 ingredients to a sauce pan and cook 10—15 minutes.
  2. Crumble cornbread into a large bowl.
  3. Add Garden Pilaf, walnuts, cranberries, poultry seasoning and salt.
  4. Add the sautéed mix and stir well.
  5. Add vegetable broth, adding more if a very moist dressing is desired.
  6. Oil casserole dish and add cornbread dressing.
  7. Cover and bake at 350˚ for 60 minutes, uncovering the last 20 minutes.
  8. Enjoy!

This is an easy dish to “veganize” – just use vegan cornbread!

 Watch movie online The Transporter Refueled (2015)

 Watch movie online The Transporter Refueled (2015)

 Watch movie online The Transporter Refueled (2015)