Vegan Cornbread Sausage Stuffing Food

VEGAN CORNBREAD SAUSAGE STUFFING

Steps:

• Crumble cornbread into medium size chunks on a baking sheet and brush with melted butter. Toast in the oven for 15-20 minutes at 250* F. While cornbread is toasting, prepared sausages according to package. In a large frying pan, melt the remaining of the butter on medium-high and add celery. When fragrant, add all the herbs and spices. When the cornbread is done toasting, add to the frying pan and mix well. Prepare the oven for the cassarole dish by setting it to 350* Chop up the vegan sausages into 1/4 inch chunks. Transfer mixture to a casserole dish and add the chopped sausages. Mix in vegan chicken broth. Transfer to preheated over and bake for 30 minutes. Half way through baking, mix the stuffing a bit so the bottom comes to the top and ensure moisture isn't too wet or too dry. It's the mix is too dry, as a few tablesoons of vegan chick broth. Garnish with sage or parsely. Serve warm!

CORN BREAD-SAUSAGE STUFFING

Steps:

• Put sausage meat in a 9-inch cast-iron skillet over medium heat. Cook, breaking up lumps, until meat loses raw look. Drain fat.
• Add onions, celery and garlic. Cook, stirring, until wilted. Remove skillet from heat.
• Add corn bread, pecans, salt, pepper, sage, parsley, broth and egg. Blend well, and smooth over the top. Cover with foil and bake, along with turkey, 30 minutes.