This is one of those finesse recipes where the ingredients are an inexact science. You have to go by taste and feel. Play around with it until the achieve the stuffing that tastes best to you. Unlike most of my recipes, this one does contain salt. You can play around with salt-free options, but I haven’t been able to get the right taste without it. I hope you enjoy this recipe!
- 1 batch cornbread Recipe here. Omit date syrup and add 1/2 additional non-dairy milk.
- 2 quarts small bread chunks I use day old homemade 100% whole wheat.
- 2-4 cups vegetable broth
- 1 cup diced onion
- 1 cup diced celery
- 3-4 tablespoons nutritional yeast
- 2 tablespoons dried parsley
- 1-2 tablespoons rubbed sage
- 1-2 teaspoons dried mustard
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- The day before you want to make the stuffing, crumble cornbread, mix with the bread chunks in a large bowl, and cover with a kitchen towel, so it can dry out a little.
- Combine broth, onions, celery, nutritional yeast, sage, and mustard powder in a medium saucepan.
- Bring to a boil, then simmer for 5 minutes.
- Remove broth mixture from heat.
- Remove broth mixture from heat and stir into bread mixture, until very moist, but not soggy. Add salt and pepper and adjust seasonings as necessary.
- Preheat oven to 350 degrees F.
- Spoon into a baking dish and bake for 30 minutes, or until heated through.