Cornbread Stuffing


* 1 large onion, finely chopped

* 3 celery, finely chopped

* salt and pepper

* about 5 cups of corn bread

* 1 tsp sage

* 1 tsp thyme

* 1 cup vegan "chicken" broth, such as Better than Bouillon or vegetable stock


1. Preheat oven to 350 F.

2. Add the oil to a large skillet and heat over medium heat. Add the onion and celery and saute until softened, about 8 minutes.

3. Season with sage, thyme and salt and pepper. Stir well and cook another 30 seconds.

4. Add cornbread and pour half a cup of broth over the stuffing, gently toss. If needed, add the other half cup of broth. The stuffing should feel moist but not wet.

5. Stuff into a "turkey" and place remaining stuffing into a casserole dish, cover with aluminum foil and bake for 30 to 60 minutes, or until top is browned and crisp.