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Cornbread Stuffing

1 package ‘sausage patties’ crumbled. I use Morningstar Farms.

6 cups corn bread (make vegan)

3 tablespoons olive oil

1 medium onion

2 ribs celery (diced)

1 granny smith apple (peeled and chopped)

1 clove garlic (minced)

3/4 cup chopped walnuts

3/4 cup dried cranberries (may substitute golden raisins)

1 teaspoons sage

1 1/2 to 2 cups vegetable broth

salt and pepper to taste

Directions:

Make cornbread. Cool then cut into 1/2 inch pieces. Set aside.

In a heavy skillet saute onion, garlic, celery and apple in the olive oil until onion is transparent.

Add the sausage patties and cook 1 1/2 minutes. Add cranberries or raisins, nuts, sage and salt and pepper to taste.

Add to cornbread and stir in vegetable broth. Transfer to an oiled 3 quart shallow baking dish. Cover with foil and bake for 30minutes.

Uncover and bake until top is golden (about another 10 minutes).  Add more broth if it seems to be drying out. Check every 15 minutes.

Serves: 8