Cornbread Dressing

Cornbread Dressing
Yields 8-10 servings

• (1) 10 inch cornbread, crumbled   (recipe to follow)
• 4 slices of toasted or dry whole wheat bread, torn into pieces   (homemade if possible)
• 1 small onion, diced
• 2 c. celery, diced
• 3 c. vegetable stock  (homemade if possible)
• 3 tbsp. ground flax meal
• 1 recipe of mushroom béchamel  (recipe to follow)
• 2 ½ tsp. rubbed sage
• ¾ tsp. dried thyme
• 1 tbsp. salt
• 2 tsp. black pepper

Do not preheat oven!

1. Place cornbread, bread, onions and celery in a large bowl and set aside.
2. In small bowl, combine flax meal with ¾ c. of vegetable stock and let set for 5 minutes.
3. Add flax mixture, mushroom béchamel, remaining vegetable stock and seasonings to cornbread mixture, combine well. (Note: using your hands is the best way to fully incorporate ingredients well.)
   
4. Press batter into a 9x13 baking pan and place in oven, set oven to 375 and bake for 45 minutes.

Cornbread  (can be made 1-3 days ahead)

• 2 c. corn meal   (not cornbread mix)
• 2 c. unbleached all-purpose flour
• 2 tbsp. sugar   (turbinado/raw)
• 2 tsp. salt
• 2 tbsp. baking powder
• 2 tbsp. ground flax meal
• 2 1/3 c. unsweetened non-dairy milk   (soy, almond, coconut, etc.)
• 4 tbsp. oil   (light olive, grape seed, canola, etc.)
• 2 tbsp. vegetable shortening 

1. Place the vegetable shortening in a 10 inch cast iron skillet, place in oven and preheat to 425 degrees. (Note: If not using cast iron skillet, you can follow this step using a 9x13 glass or ceramic baking pan and 3 tbsp. vegan margarine.)
2. In a small bowl combine flax meal, non-dairy milk and oil and let sit for 5 minutes.
3. In a large mixing bowl, whisk the first 5 ingredients together. Add the flax mixture and combine.
4. Once oven is preheat, carefully remove the skillet, pour in the batter and return to oven and bake for 40 minutes.

Mushroom Béchamel (can be made and refrigerated 1-3 days ahead)

• 6 tbsp. olive, grape seed or canola oil, divided
• ½ c. onion, diced
• 2 c. slice crimini or white button mushrooms
• ½ c. vegetable stock, divided
• ¼ c. unbleached all-purpose flour
• 1 c. non-dairy milk
• 2 tsp. salt
• ¼ tsp. pepper

1. Place milk and ¼ c. of stock in a small sauce pan on medium-low heat.
2. Heat 3 tbsp. of oil in a medium sauté pan on medium heat. Add onions and cook for 3-5 minutes, then add remaining oil and mushrooms and cook for 3-5 minutes more.  
3. Add flour, stir and cook for 2 minutes, making sure all flour is combined. Add remaining ¼ c. of stock and stir.
4. Slowly whisk in milk mixture, salt and pepper, continue to whisk and cook until thickened, about 3 minutes.

Recipe by: Sara Uhler
WEEAC Ambassador Georgia, USA

---