Nothing says the holidays like Stuffing and Gravy. And though some may have, passed or still argued that the turkey was the centrepiece, I thought of it merely as a dish for the good stuff…ing. No more shall this be the case. This Epic Plant Based Cornbread Herbed Stuffing does all the talking on its own.
Definitely only plants needed here. So not only is your christmas going to be cruelty free, without compromise but with incredible health benefits.
Savoury, herbed and mushroomy. Feel free to absolutely add in Tempheh or vegan sausage as you see fit. Some favourite brands are Tempea and Plant Base… It would add a nice smokey flavour. But I made mine gluten free so kept that out of the mix. This is an easily adaptable, delicious, flavourful and gourmet style stuffing that defintely deserves main course status, served alongside the kona
1 pckg Bobs Red Mill Gluten free Cornbread or use whatever bread you like
1.5 cups Vegetable Stock
2 tbls coconut oil or vegan butter
1 head of Celery
2 tsp Oregano
1/2 cup Cranberries
1/2 cup Pecans
2 Tbls Vegan Butter
1 tsp Onion and Garlic powder
2 Butternut Squash or other squash you can stuff
Preheat the oven to 400
Prepare your squash. Splitting the squash in two and removing seeds and extra squash guts to make room for your filling.
Poke some holes in your squash with a knife, grease with coconut oil and season with Salt and pepper. Set aside.
Prep your stuffing
Bake your Cornbread as per the directions of the pckg with the substitutions of Coconut oil for butter, Almond milk for milk, and 2 flax eggs for eggs (2 tbls ground flax meal with 5 tbls water sit for 10 min) or use pre purchased bread.
After cooled and baked cut up into cubes.
In a large and deep pan, melt over medium heat your oil and add in your onion, celery, shallot and season with s & p.
Cook down until translucent and soft. 5-7 minutes.
Add in your spices and allow to continue to cook for another 1-2 minutes to infuse flavor.
Add in your vegan butter and a pour of your vegetable broth.
Add in your pecans, cranberries and toss.
Add in your cubed cornbread, and toss to get a good coat of flavourings then,
Add in your remaining broth as much or as little as you like to achieve desired consistency.
Cook for another minute or two and get ready to stuff!
Spoon in your stuffing mixture into the shells of squash
You can either leave open face and set in oven to bake, or sandwich together and tie up with twine.
Place in oven and bake for 45-60 minutes depending on oven. The knife should be able to be inserted and removed, tenderly.
Remove from oven and let sit for 15 minutes.
Slice, pour generous amounts of gravy, top with more pecans, cranberries if desired, and enjoy