Cornbread Stuffing / Dressing

Serves 8
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Allergy Wheat
Dietary Oil Free, Vegan
Meal type Side Dish
Occasion Christmas, Thanksgiving

Ingredients

  • 1 batch Southern Cornbread (http://veganmilitarywife.com/southern-cornbread-vegan-oil-free-gluten-free/)
  • 1/2 2 lb loaf whole wheat bread (torn into small pieces)
  • 2-3 cups vegetable broth
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 tablespoon dried parsley
  • 2 teaspoons rubbed sage
  • 1 teaspoon sea salt
  • 1 teaspoon dried mustard
  • 1/4 teaspoon black pepper

Directions

1. Combine broth, onions, celery, and spices in a medium saucepan.
2. Bring to a boil, then simmer for 5 minutes.
3. Meanwhile, crumble cornbread and mix with bread chunks in a large bowl.
4. Remove broth mixture from heat.
5. Stir broth mixture into bread mixture, until moist. It should not be soggy. Adjust seasonings as necessary.
6. Preheat oven to 350 degrees F.
7. Spoon into a baking dish and bake for 30 minutes, or until heated through.