Vegetarian Corn Bread and Sausage Stuffing

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Vegetarian Corn Bread and Sausage Stuffing

 

Corn bread

2 tablespoons vegetable oil

1 pound soy-based sausage meat substitute

1 stick nondairy margarine or butter

1 onion, chopped into ¼ -inch dice

2 large stalks celery, chopped into ¼ -inch dice

1 tablespoon dried crushed sage

½ cup chopped fresh parsley

1 ¼ teaspoons poultry seasoning

¾ teaspoon salt and freshly ground black pepper to

taste

1 cup vegetable stock or imitation chicken broth

2 eggs

 

Prepare and bake corn bread and set aside.

 

Lightly grease a 2-quart casserole with oil or

margarine and set aside.

 

Heat a large skillet for 20 seconds and then add

vegetable oil. Heat oil for 10 seconds and add soy

sausage. Sauté until mixture is crumbling and slightly

browned. Remove sausage mixture to a large bowl. Do

not worry if particles of soy stick to the pan; they

will come off later.

 

Heat stick of margarine in the same skillet used for

the soy sausage. Sauté onion for 3 minutes, add celery

and sage, and sauté for another 5 minutes. Scrape

bottom of the frying pan and add this mixture to the

bowl with the soy sausage.

 

Add parsley, poultry seasoning, salt and pepper; stir.

 

 

Measure stock or broth into a 2-cup Pyrex measuring

cup. Add eggs and beat to combine.

 

Crumble corn bread into the bowl with the

sausage-vegetable mixture, and stir to combine. Add

egg mixture and blend well. Bake covered with foil for

40 minutes, then remove cover and bake until golden

brown. May be made a day in advance and then baked

just before serving; or bake and freeze to transport

and cook later. Makes 8 to 10 servings.

 

Corn bread: Preheat oven to 400 F. Spray a 9-inch

square pan or a 7x11-inch Pyrex pan with nonstick

cooking spray. Set aside. Combine 1 cup cornmeal, 1

cup all-purpose flour, 1/3 cup sugar, 1 scant

tablespoon baking powder and 1/4 teaspoon salt in a

medium bowl.

 

Combine 1 cup soymilk and 1 teaspoon lemon juice in a

2-cup Pyrex measuring cup. Whisk in 6 tablespoons corn

oil and 1 egg. When combined, add 1 cup defrosted corn

kernels.

 

Add liquid mixture to the bowl and stir only until

thoroughly combined. Pour batter into prepared pan and

bake 20 to 25 minutes or until a toothpick comes out

clean when inserted into the center of the bread and

the top is a light golden brown. Note that corn bread

may be made 2 days in advance or frozen for later use.

Makes 8 to 10 servings.

 

PER SERVING: Cal 459 (58% fat) Fat 31 g (4 g sat)

Fiber 5 g Chol 56 mg Sodium 906 mg Carb 38 g Calcium

152 mg

 

 

Online at:

http://www.dallasnews.com/sharedcontent/features/food/sidedish/111903ccfoodstuff\

ing.1ac242e2.html

 

 

 

 

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