Stuffing vegetables, part 2 of 4

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Crouton Stuffing Base

Cornbread Stuffing Base

 

* Exported from MasterCook *

 

Cornbread Stuffing Base

 

Recipe By : Vegetarian Times Magazine, November 1999, page 60

Serving Size : 17 Preparation Time :0:00

Categories : Breads, Quick Grains And Cereals

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups whole-wheat pastry flour

1 1/2 cups yellow cornmeal

4 teaspoons baking powder

2 teaspoons chili powder

1 1/2 teaspoons salt

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried sage

1/8 teaspoon cayenne -- (optional)

1 3/4 cups soy milk

3 tablespoons vegetable oil

3 scallions -- chopped

(white and light green parts)

 

MAKES 8 1/2 CUPS DAIRY-FREE

 

Light in texture and with a moist crumb, cornbread-based stuffings absorb

flavors beautifully. You can prepare the cornbread up to a month ahead and

freeze it, wrapped airtight. Use the cayenne only if your brand of chili

powder is mild.

 

Preheat oven to 375F. Lightly oil 8 1/2-inch square baking pan.

 

In large bowl, sift together flour, cornmeal, baking powder, chili powder,

salt, thyme, oregano, sage and cayenne if desired.

 

Add soy milk, oil and scallions and mix well with a wooden spoon. Pour

batter into prepared pan.

 

Bake until cornbread is light golden brown, about 20 minutes. Transfer to

a wire rack and cool completely in pan before crumbling to use in stuffing.

 

PER 1/2 CUP SERVING: 116 CALORIES; 3 G PROTEIN; 4 G TOTAL FAT; (0G SAT.

FAT) 19G CARBOHYDRATE; 0MG CHOLESTEROL; 211MG SODIUM; 2G FIBER

 

 

 

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* Exported from MasterCook *

 

Crouton Stuffing Base

 

Recipe By : Vegetarian Times Magazine, November 1999, page 60

Serving Size : 7 Preparation Time :0:00

Categories : Breads, Quick

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 teaspoons chopped fresh rosemary

OR other herb

OR 1/2 tsp. dried

1 teaspoon coarse salt

10 ounces day-old French bread -- cut into cubes

(baguette)

 

MAKES 3 1/2 CUPS DAIRY-FREE

 

Crouton stuffings are a bit softer than cornbread stuffings and even

quicker to make. For added flavor, these croutons can be made with other

breads, such as seeded, nut, raisin, sourdough or rye. The recipe can also

be easily doubled.

 

Preheat oven to 350F. In large bowl, mix together oil, rosemary and salt:

tilt bowl to cover sides with oil mixture. Add bread cubes and toss to

coat. Spread in single layer on ungreased baking sheet.

 

Bake until croutons are light golden brown, about 20 minutes. Cool

completely before crushing to use in stuffing.

 

PER 1/2 CUP SERVING: 44 CALORIES; 1G PROTEIN; 4G TOTAL FAT; (1G SAT. FAT)

2G CARBOHYDRATE; 0MG CHOLESTEROL; 328MG SODIUM; 0G FIBER

 

 

 

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