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Cornbread Stuffing

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    Cornbread Stuffing

    (pictured with Orange Maple Glazed Cornish Hens)

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    For the vegetarians in your gathering, make a stuffing that is protein rich by adding a meat substitute such as seitan strips (a wheat-based meat substitute available in health food stores).

    1 1/2 to 2 cups (300 to 450 grams) seitan or meat substitute
    3 cloves garlic, minced
    1 large onion, diced
    3 stalks of celery
    1 loaf of your favourite cornbread or multigrain bread
    1 tsp (5 mL) sage
    Salt and pepper to taste
    1/2 cup (125 mL) vegetable broth

    Preheat oven to 350 F (180 C). Sauté the vegetables and seitan in a frying pan. In large bowl, crumble bread and add vegetable mixture. Add seasonings and broth to moisten. Bake 35 minutes, uncovered.

    Serves 4.

    source: "Easy Traditional Elegance", alive #278, December 2005

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    Cornbread Stuffing

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