Cornbread Stuffing

Source:MarthaStewart.com (adapted to vegan and gluten free by LaDonna)

1 tablespoon canola oil

1 medium onion, finely diced

3 stalks celery, finely diced

6 cups coarsely crumbled cornbread (gf recipe; in archives)

2 tablespoons chopped fresh sage

3 cups chicken-like broth made with McKay's Chicken Style Seasoning or Bill's Best Chicknish'

Coarse salt and ground pepper

2 tablespoons vegan margarine

1. Preheat oven to 350°. Heat 1 tablespoon canola oil in a 12-inch skillet over medium heat. Add 1 medium onion and 3 stalks celery, all finely diced; cook, stirring occasionally, until onion is translucent, 6 to 8 minutes.

2. In a large bowl, combine onion mixture, 6 cups coarsely crumbled cornbread, and 2 tablespoons chopped fresh sage (or 1 teaspoon dried).

3. Pour 3 cups hot chicken-style broth over mixture; stir just until combined. Season with coarse salt and ground pepper. Transfer to a buttered 1 1/2-quart shallow baking dish.

4. Dot with 2 tablespoons vegan margarine. Bake until golden brown on top and crisp around edges, 40 to 45 minutes.