This is one of our favorite fall recipes. Brian’s vegan brown gravy recipe goes great with this.
13X9 size dish of Cornbread (any recipe you like or premixed package)
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons butter or vegan margarine
2 cups celery, chopped
1 large onion, chopped
4 cups vegetable stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten
Cook cornbread according to package or recipe directions and set aside to cool.
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well.
Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.