Okay, it’s official – I have a serious problem with procrastination! I thought I learned my lesson after all of October went by and not a single thing pumpkiny, chocolaty, spooky, or even the slightest bit orange came out of my kitchen! I swore to myself, November will be different, Thanksgiving will not go unnoticed! Well, here we are on the eve of the big day, and I have only one recipe to share. I guess that’s why I’m the scattered cook and not the perfectly organized and on top of things cook,
Moving on! I’ve been rather anxious about Thanksgiving this year, since it’s my first year braving the turkey carcass filled day as a vegetarian. It may be a delicious, melt in your mouth turkey carcass, but carcass all the same! And don’t get me started on the gravy…I love gravy.
Okay, so maybe I'm throwing myself a little pity party here, but I really can’t feel too sorry for myself. Although there will be a turkey on the table (since I'm not the one cooking), all the other dishes will be completely veg friendly. This is due to the fact that my amazing mom, who will be cooking this Thanksgiving meal for the most part, is wonderfully supportive and has offered to adapt her classics for me (no one messes with the bird, though). She’s even making vegetarian gravy! Have I mentioned that my mom is an incredible cook???!!!! (yes, it warrants 3 question marks and 4 exclamation points)
That brings me to this lovely recipe (I nearly got off topic, there!), which is a vegetarian version of my mother’s famous cornbread stuffing. Feel free to gorge yourself until you feel like a stuffed turkey :)
To get started on this yummy dish, you first have to make the cornbread. I simply follow the directions on the back of the Albers Yellow Corn Meal box (HERE’s a link to the recipe online) for 1 1/2 recipes, omitting the sugar, and bake according to directions (the box calls for 1 egg, so I added 2 to my recipe since you can’t really cut an egg in half!). While this is baking, sauté the onion and celery in a little olive oil until translucent, and boil the eggs. Set both aside to cool when done.
Once the cornbread is ready, break it apart into big chunks and add to a large mixing bowl along with the sautéed onions and celery, eggs, melted butter, and spices. Mix together with a large spoon or with your hands (just make sure it’s cool enough to touch!), adding the broth a little bit at a time until the mixture is moist and sticks together well. This will depend on how dry the cornbread is, so you’ll just have to eyeball it. Just make sure the mixture does not become runny.
Add the mixture to a greased baking dish and bake for approx. 30 min at 350 degrees, or until the top starts to brown slightly.
Wrapping it up
This has always been my favorite Thanksgiving dish. It’s full of flavor and practically melts in your mouth. It’s also lovely slathered with delicious gravy, and don’t be afraid to let it mingle with your mashed potatoes!
Happy Thanksgiving, everyone! I hope that each and every one of you has something wonderful to be thankful about this year!!
3 celery stalks, diced
1 yellow onion, diced
5 boiled eggs, diced
2 Tbs poultry seasoning
1 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
6 tbs butter, melted
3-4 cups vegetable broth
Cornbread (I one-and-a-half the recipe on the back of the Albers Yellow Corn Meal box, minus the sugar, and bake according to directions. Recipe also found HERE)
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