Growing up in the South meant that stuffing was always made with cornbread—the salty, never sweet variety. Cornbread has a denser texture than other breads traditionally used in stuffing, which means it holds up well to all the margarine, veggies, and broth you can mix in!
One popular, and delicious, variation of traditional cornbread stuffing is the Cajun Cornbread Stuffing I tried this year. Of course, you start the dish with the holy trinity—bell pepper, onion, and celery—but you also add in pieces of oyster mushrooms to give the stuffing a little meatiness.
When many people hear the word “Cajun,” they think spicy or blackened, but it isn’t so with this recipe. The Cajun flavors are subtle, but still delicious.
Here’s a link to more great vegetarian Thanksgiving recipes.
Happy Thanksgiving, and enjoy!
Cajun Cornbread Stuffing
3 Tbsp. soy margarine
1 cup diced bell pepper
1 cup diced onion
1 cup diced celery
1 cup sliced oyster mushrooms
1 Tbsp. minced garlic
1 tsp. dried thyme
1 tsp. dried rubbed sage
1/4 tsp. cayenne pepper
1 bay leaf
5 cups cubed cornbread
Salt and pepper, to taste
2 cups vegetable broth
•Preheat the oven to 350°F. Grease a 13x9x2-inch baking dish and set aside.
•Melt the margarine in a heavy large Dutch oven over high heat. Add the peppers, onions, celery, mushrooms, garlic, thyme, sage, cayenne, and bay leaf and sauté until the vegetables are just tender and the mixture is very moist, about 15 minutes.
•In a large mixing bowl, combine the vegetable mixture and the cornbread. Season to taste with salt and pepper.
•Mix the vegetable broth into the stuffing, then transfer to the prepared baking dish. Cover tightly with aluminum foil.
•Bake until firm and heated through, about 45 minutes. Uncover and bake until just beginning to brown on top, about 15 minutes.
Makes 8 cups