Monday, December 16, 2013

Cornbread and Sausage Dressing

Every Thanksgiving, there are two things that are on the table, without fail. Cranberries, and a cornbread and sausage dressing. It just wouldn't be the same without them.

Cornbread and Sausage Dressing

One package of cornbread of choice, baked ahead of time
One package of vegan ground sausage (I use Lightlife)
One onion, chopped
2 stalks celery, chopped
1 c. corn kernels
Vegetable stock
1-1/2 t. thyme
1-1/2 t. sage
1/2 t. rosemary
1/4 t. salt
1/4 t. black pepper
1 T. parsley

Break up the cornbread into chunks and place in a large bowl.

Cook the sausage with the onion and celery until vegetables are softened.

Add the sausage mixture to the cornbread, in the bowl. Add the corn, herbs and seasonings. Add enough vegetable stock to make everything very moist, but not soupy. Stir everything well.

Pour into a casserole dish and bake, covered, for 30 minutes at 350.

Serve. Enjoy!

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