VEGETARIAN DRESSING
Feast your eyes on this two-toned pumpernickel dressing. It's my vegetarian version of the classic Thanksgiving staple. -Thomas Roeger, Bloomington, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place bread cubes in an ungreased 15x10x1-in. baking pan. Bake at 350° for 15 minutes, stirring twice. Set aside., Meanwhile, in a large skillet, cook celery and onion in butter over medium heat until tender. Stir in the cranberries, salt, rosemary, thyme, sage, poultry seasoning and pepper; cook 2 minutes longer., In a large bowl, combine bread cubes and celery mixture. Add broth and combine., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 527mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
VEGETARIAN CORNBREAD STUFFING
A delicious moist vegetarian cornbread stuffing with applesauce, lemon pepper, thyme, and marjoram that goes well with any main dish.
Provided by Joe Kingman
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a casserole dish.
- Melt butter in a skillet over medium heat. Add onion and celery and cook until onion is soft and translucent, 5 to 10 minutes. Remove from heat.
- Combine sauteed onion mixture, cornbread stuffing, applesauce, marjoram, thyme, and lemon pepper in a large bowl. Pour in boiling water and mix to combine. Transfer to the prepared casserole dish.
- Bake in the preheated oven until stuffing is lightly browned on top, about 30 minutes.
Nutrition Facts : Calories 247 calories, Carbohydrate 30.5 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 5.3 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 489.3 mg, Sugar 8.1 g
VEGETARIAN SAUSAGE APPLE STUFFING
I created this stuffing one Thanksgiving for a dear friend who had become a vegetarian, and said he missed many of the traditional dishes. It was based on my own stuffing recipe I had made for years. He said that it was as good as any non-vegetarian stuffing he had ever had, and others have said that also. You can leave out the soy patties completely (actually, I usually do) and still have a great stuffing. Hope you enjoy it!
Provided by Charmed
Categories Apple
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Spray a large casserole dish with non-stick spray.
- In a large bowl, add the stuffing crumbs, salt, pepper and bell's seasoning.
- Toss to mix well.
- In a large skillet, heat the butter, margarine or oil over medium heat.
- Add the celery and saute for a minute or two.
- Then add the onions, and saute another few minutes.
- Add the chopped sausage patties, the apple, and the nuts, and keep sauteeing until the onions are transluscent, the apples are just barely cooked through and the nuts are lightly toasted.
- Remove from the heat and pour this whole mixture into the stuffing crumb mixture.
- Toss all together to blend well.
- Boil the water and add the broth mix or cubes to the water and stir to dissolve.
- Add about half of the broth to the stuffing mixture and stir.
- Keep adding broth and mixing it in until the whole mixture is moistened to the stuffing consistency you like.
- Then add a little more of the broth to compensate for evaporation while it's baking.
- You don't want this too mushy.
- Taste and adjust seasonings.
- Dump the whole bowl of stuffing into the baking dish and spread out evenly.
- You can cover it at this point and refrigerate it until you're ready to bake it.
- Bake at 350 for about 30-40 minutes, until heated throughout and a bit crispy on top.
- If you need to keep it warm in the oven, keep it covered with a pan cover or aluminum foil.
- NOTES: Bell's Seasoning: Bell's seasoning is a fantastic chicken and stuffing seasoning mix that's been around for ages.
- I've seen it touted as Martha Stewart's secret stuffing ingredient, but my family's been using it forever, long before she was Martha Stewart!
- If you can't find it, it's a mixture of rosemary, oregano, sage, ginger, marjoram, thyme and pepper.
- If you can't get Bell's, use a mixture to your taste of whatever of those seasonings you can get your hands on, and go a little bit heavy on the sage.
- Bread Mixture: You want the stuffing mix that is just the cornbread crumbs or dried cubes, you don't want a Stovetop type mix.
- You can substitute 1/2 to 3/4 of a loaf of fresh bread, cubed, mixed with and 8x8" pan of crumbled cornbread.
- If using fresh bread, you'll need much less broth, and you might want to go a bit heavier on the seasonings.
- Taste first and see.
- Soy"sausage" patties: You can omit this completely if you desire and still have a great stuffing.
- Broth Mix: This is my secret to vegetarian cooking.
- The kosher broth mixes come in powder form in jars, and can be found in the kosher food section of the supermarket.
- Carmel Kosher and Manischewitz are two of the more popular brands.
- There are no mean products in them whatsover, and they are not only vegetarian, they are vegan too (I checked).
- They come in chicken, beef, onion, mushroom, and other flavors.
- And I personally like them better than the kinds that have meat in them.
- If you don't want to use them, then a vegetable broth mix would work fine.
- But I like the richness they can give to many vegetarian dishes.
Nutrition Facts : Calories 174.7, Fat 10.6, SaturatedFat 3.5, Cholesterol 12.2, Sodium 370.7, Carbohydrate 18.6, Fiber 3.9, Sugar 4, Protein 2.6
BLACK FOLKS CORNBREAD DRESSING RECIPE
Black folks cornbread dressing recipe is a Southern dish you shouldn't miss on the soul food Thanksgiving menu. It's easy for anyone to make!
Provided by Shaunda Necole
Categories Side Dish
Time 1h30m
Number Of Ingredients 17
Steps:
- Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees for 10 minutes (although you may not use all of this time for melting the butter).
- Place the 4 tablespoons of butter in an 8-inch skillet and melt in the oven for approximately 5 minutes.
- While the butter is melting, combine the Jiffy cornbread mix, sugar, cream cheese, and heavy cream in a medium-size mixing bowl.
- Pour the melted butter from the skillet into the mixing bowl and mix all the ingredients together.
- Pour the cornbread mixture into the skillet.
- Bake at 350 degrees F. In the conventional oven for 25-30 minutes. Instant Pot Omni Plus oven for 23-25 minutes.
- When the baking time has finished, allow the cornbread to cool for approx 10 minutes.
- Cut the bread lengthwise and then across into 1-inch bread cubes and set aside.
- Grease an 8″ or similar-sized baking dish and set it aside.
- Remove the lid from the Instant Pot and turn on the sauté setting for 8 minutes.
- With the lid off, melt ¼ cup of butter.
- Add the chopped onion, celery, thyme, rosemary, and sage.
- Stir to coat the vegetables in the herbs and melted butter and then sauté until they soften and slightly brown.
- Add the chicken stock, salt, and pepper to the inner pot's simmer, and stir to combine.
- Remove the herb mixture from heat and set aside.
- Allow the mixture to cool to the touch so that it can be mixed with the egg. (You don't want the egg to cook from the residual heat and scramble!)
- While the herbs are cooling off, beat the egg with the parsley in a medium-sized bowl.
- Gently fold in the cornbread cubes to coat with the egg.
- Pour in the cooled herb mixture into the egg mixture.
- Transfer the mixture to the pre-greased baking dish.
- Cut the 2 tablespoons of butter into small pats and place them all around on top of the dressing.
- Cover the baking dish with foil and bake at 350 degrees F. 35 minutes in the conventional oven. In the Instant Pot Omni Plus oven for 30 minutes.
- Uncover and bake until golden, 10-15 more minutes (conventional oven), 10 minutes (Instant Pot Omni Plus oven).
- Serve cornbread dressing warm, and enjoy!
- Optional - serve with gravy on top.
Nutrition Facts : Calories 283 kcal, Carbohydrate 33 g, Protein 6 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 56 mg, Sodium 667 mg, Fiber 3 g, Sugar 16 g, UnsaturatedFat 6 g, ServingSize 1 serving
More about "vegetarian cornbread stuffing food"
AMAZING VEGAN CORNBREAD STUFFING - BOHEMIAN VEGAN KITCHEN
From bohemianvegankitchen.com
5/5 (4)Total Time 1 hr 30 minsCategory Side DishCalories 214 per serving
- First make the cornbread: Preheat oven to 425°. In a medium mixing bowl, combine dry ingredients (that's the first 7 ingredients) and mix until combined. Add in the remaining wet ingredients and stir until combined well- you can do this by hand with a whisk or with electric beaters. Grease an 8 x 8 baking dish with a touch of oil (or vegan butter) and pour batter into dish. Personally, I like to line my baking dish with parchment paper for easy removal. Pop in the oven and bake for 20-25 minutes, or until cornbread is slightly browned on top and a toothpick inserted into the middle comes out clean.
- Once the cornbread is finished, remove from the oven and let cool on the counter for at least 20-30 minutes. In a large bowl, and using your hands, tear and crumble cornbread into bite sized pieces. Ideally, when making stuffing you want to leave out your bread overnight to dry out. This is totally optional! If you feel pressed for time, no worries! See the recipe notes below for more on this.
- Once you're ready to make the stuffing, preheat oven to 375°. Heat vegan butter in a large skillet. Add in onions and celery, and saute for 3-5 minutes. Stir in your broth and bring to a boil. Turn off the heat and then stir in your cornbread crumbles until all the bread has been coated with the broth. Next, grease a baking dish (I used a 9 inch oval) with canola oil OR vegan butter. Transfer your cornbread mixture to your baking dish and pop in the oven for 20-25 minutes, or until the top of the stuffing is a nice golden brown.
HOW TO MAKE SIMPLE, VEGETARIAN CORNBREAD STUFFING SIDE DISH
From cookforyourlife.org
4.5/5 (2)Estimated Reading Time 2 minsCategory Sides, Healthy HolidaysCalories 3453 per serving
- Heat the oil in a large skillet. Add the onions and sauté over a medium heat until softened, about 8 minutes. Add the garlic and sauté for another 5 minutes.
- Add the peppers and celery and cook stirring, until they are tender but still crisp. Season with salt and pepper and set aside to cool slightly.
VEGAN CORNBREAD STUFFING RECIPE - EATINGWELL
From eatingwell.com
Category Vegan Thanksgiving Side Dish RecipesCalories 159 per servingTotal Time 1 hr 15 mins
- Heat oil in a large skillet over medium heat. Add onion and celery and cook, stirring, until soft and starting to brown, about 10 minutes. Remove from heat. Add poultry seasoning, salt and pepper; stir to coat. Stir in cornbread and then broth. Transfer to the prepared dish.
VEGETARIAN CORNBREAD STUFFING - THE LIVE-IN KITCHEN
From theliveinkitchen.com
Ratings 22Calories 594 per servingCategory Side Dish
VEGETARIAN CORNBREAD STUFFIN RECIPE - FOOLPROOF LIVING
From foolproofliving.com
Ratings 8Calories 592 per servingCategory Side Dish
- To make the cornbread:Pre-heat oven to 350 degrees. Lightly butter a 10-inch cast iron skillet with butter. Set aside.
- In a large mixing bowl, whisk butter and honey until no lumps remain. Whisk in the eggs and set aside.Mix the dry ingredients, yellow corn meal, all-purpose flour, baking soda, and salt, in a bowl.
- Gradually whisk in the dry ingredients into the butter and honey mixture and mix until combined.
- Stir in the buttermilk and sour cream. Fold in the chopped scallions, jalapenos, cheddar, and corn to the mixture. Transfer the mixture into the prepared 10-inch cast iron skillet.
VEGETARIAN CORNBREAD STUFFING (ADAPTED FROM THE SILVER ...
From umamigirl.com
Reviews 4Estimated Reading Time 3 mins
- Preheat the oven to 325°F with a rack in the middle. Melt half the butter in a 12-inch skillet over medium-high heat. Add the onions and celery along with a generous sprinkle of salt and pepper and cook, stirring occasionally, until softened but not browned, 10 to 15 minutes. If necessary, reduce the heat to prevent browning. Transfer all the contents of the skillet to a large bowl.
- In the same skillet, melt the remaining butter. Add the diced apples and raise the heat to high. Cook, stirring occasionally, until the apples are browned in spots but not mushy, 5 to 10 minutes. Add all the contents of the skillet to the mixing bowl with the onion mixture.
- Add the cornbread, bread cubes, nuts, parsley, thyme, sage, and a generous sprinkle of salt and pepper to the bowl. Mix gently but well with your hands. Pour the beaten eggs and the stock over the contents of the bowl, and mix again with your hands to moisten all the bread.
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3.9/5 (28)Total Time 30 minsCategory Side DishCalories 200 per serving
VEGETARIAN CORNBREAD STUFFING - AHEAD OF THYME
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VEGAN CORNBREAD STUFFING - THIS SAVORY VEGAN
From thissavoryvegan.com
4.3/5 (6)Total Time 1 hr 10 minsEstimated Reading Time 4 mins
- Add cornbread mixture to a greased baking dish and bake for 20-25 minutes, or until the center is cooked through.
VEGAN CHORIZO CORNBREAD STUFFING - DELISH D'LITES
From delishdlites.com
Cuisine AmericanTotal Time 25 minsCategory Side Dish
- Heat a large saute pan on medium heat. Add the olive oil, celery, onion, carrots, garlic and bay leaves.
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EASY CORNBREAD DRESSING (VEGAN & OIL FREE) - SHANE & SIMPLE
From shaneandsimple.com
5/5 (5)Calories 105 per servingCategory Side Dish
- Preheat oven to 350 degrees. Then, crumble the cornbread and combine with low-sodium vegetable broth in a large bowl and mix until everything is well combined. Set aside.
- Preheat a nonstick skillet over medium heat, add the onion and celery, and cook until the onions are soft. Usually, about 4 to 5 minutes.
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- Bake unconvered at 350 degrees for 50 to 60 minutes or until the top is golden. Remove from the oven, let sit for just a few minutes, and serve.
VEGAN LENTIL QUINOA LOAF, VEGAN CORNBREAD STUFFING, SPICY ...
From veganricha.com
4.7/5 (10)Category SideCuisine AmericanCalories 376 per serving
- In a bowl, add cornmeal, flour, salt, baking powder. Whisk well. Add the rest of the ingredients and mix to combine.
- Bake at pre-heated 375 degrees F / 190ºc for 25 to 30 minutes or until a toothpick from the center comes out clean. Cool for 10 minutes before slicing or crumbling to use in the stuffing.
VEGAN CORNBREAD STUFFING - VEGAN RECIPES FROM A PLANT ...
From vegkitchen.com
5/5 (1)Total Time 45 minsCategory StuffingCalories 40 per serving
- You can complete this recipe right in the skillet, or finish in the oven. If the latter, preheat to 375º or 400º F, depending on what else you’ve got baking.
- Heat the olive oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent.
VEGAN CORNBREAD STUFFING | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.8/5 (13)Total Time 27 hrs 20 minsCategory SideCalories 384 per serving
- Make your double batch (amount as original recipe is written // adjust if altering batch size) cornbread at least 1 day in advance so it can be cooled, cubed, and then left to dry at room temperature uncovered for 24 hours. This keeps the stuffing from becoming mushy, and allows the cornbread to absorb more of the vegetable broth.
- Once your cornbread has been dried, begin by preheating oven to 400 degrees F (204 C) and adding cranberries to a small baking dish. Top with water (or orange juice) and maple syrup. Toss to combine, then bake for 20 minutes, or until bubbly and soft. Set aside and reduce oven heat to 375 F (190 C).
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From thefullhelping.com
4/5 (5)Category Entree, Holidays, Main Dish
- Heat the oil in a very large skillet or saute pan over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, for 5-7 minutes, or until the onion is tender and clear.
- Stir in the cornbread, sage, salt, and 1 scant cup vegetable broth. Warm all of the ingredients through, then taste the mixture and add black pepper and extra salt as needed. The cornbread should be moist but not mushy; if you need to add an extra splash of broth, do. Fold in the chopped parsley.
- Transfer the stuffing to an oiled rectangular baking dish (either 8 x 11 or 9 x 13 will work). Pour the remaining broth over the top. Bake for 35 minutes, or until the top of the stuffing is just golden. Serve.
VEGAN SOUTHERN-STYLE CORNBREAD DRESSING | FATFREE VEGAN ...
From blog.fatfreevegan.com
5/5 (6)Total Time 2 hrsCategory Side DishCalories 190 per serving
- Prepare the cornbread: Spray or wipe a 8×8-inch baking dish with oil. Preheat oven to 400F. In a large bowl, mix the cornmeal, flour, baking powder, cornstarch, and salt well. In a smaller bowl, mix the milk, apple sauce, and 1/4 cup water. Add wet to the dry and stir gently until evenly distributed, but don’t over-mix. Pour into the prepared pan and bake for 20-30 minutes. When a knife blade comes out clean, it’s done. Set aside to cool. (You can do this a day or two ahead of time.)
- Once the cornbread is cool, crumble it into a very large bowl. It does not have to be completely broken down into crumbs, but there should be few pieces larger than 1/2 inch. Tear the whole grain bread into small pieces (you can do this in two batches in the food processor, if you like) and add it to the cornbread.
- Heat a large non-stick skillet. Add the onions and celery and a splash of water and cook until the onions begin to soften, adding water by the tablespoon if necessary to prevent sticking. Add the mushrooms and garlic, a tablespoon or two of water, and cover. Cook until the mushrooms soften and shrink, about 4 minutes.
- Add the vegetables to the crumbled bread. Stir in the thyme, sage, rosemary, and black pepper, making sure the seasonings are evenly distributed.
VEGAN CORNBREAD DRESSING (GF AND OIL-FREE OPTIONS) - MY ...
From myquietkitchen.com
5/5 (5)Total Time 1 hr 35 minsCategory Side DishCalories 240 per serving
- The day before you plan to make the dressing, cut the cornbread into squares and leave it out on the counter overnight to dry.
- Preheat oven to 400 degrees and lightly oil a 9 x 13 (3 Qt.) or 10 ½ x 7 ½ (2.5 Qt.) casserole dish. Also preheat a sauté pan over medium heat.
- Add the oil and onions to the sauté pan and cook until translucent, about 5 minutes. Add the celery and mushrooms and cook until the mushrooms are softened, 7 to 10 minutes. Add the garlic and cook 1 minute, stirring frequently. Add the thyme, sage, black pepper and a generous pinch of salt, and stir to combine. Remove from heat.
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From veganhuggs.com
Reviews 3Category Side DishCuisine AmericanTotal Time 1 hr 15 mins
- Spread bread cubes onto a baking tray and place in oven until they are dry & toasted. About 15-20 minutes. Move them around occasionally and keep an eye on them so they don't burn. Place the toasted cubes in a large mixing bowl and set aside. *See note for an alternative drying method.
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VEGAN CORNBREAD DRESSING: A TRADITIONAL VEGAN THANKSGIVING ...
From keepingthepeas.com
5/5 (5)Total Time 45 minsCategory Side DishCalories 167 per serving
- Dry out your cornbread. You can do this by allowing it to sit out and become stale for 1-2 days. If you don't have that time, chop the cornbread into cubes, and place in the oven set to 250 degrees F, and bake for 30-40 minutes.
- Preheat your oven to 350 degrees F. Add 1/4 cup of vegetable stock to your large sauté pan at medium-high heat. Add onions and celery. Sauté until soft, about 3-5 minutes.
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Cuisine American, SouthernCategory EntreeServings 4Total Time 45 mins
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