Prepare the cornbread according to the recipe instructions, at least one day ahead (or more) to allow it to dry out a bit. Cut the cornbread into 1-inch cubes and set aside for 1 hour to dry out. Lightly oil (or spray with a light mist of oil) a 9x13-inch pan or large casserole and set aside. Meanwhile, in a large non-stick skillet, saute the onion and celery in olive oil for 5-7 minutes or until soft. Add the green onion, garlic, thyme, sage, and chili powder, and saute an additional 2 minutes. Add cornbread cubes, parsley, nutritional yeast flakes, salt, and pepper, and toss gently to combine. Add enough of the vegetable stock to the stuffing to moisten but not make it soggy. Taste and adjust the seasonings as needed. Transfer the stuffing to the prepared pan. Cover and bake at 350 degrees for 25 minutes. If you like the top of your stuffing crisp, remove the foil and bake an additional 5-10 minutes or until lightly browned on top.
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