Okay, it’s official – I have a serious problem withprocrastination! I thought I learned my lesson after all of October went by andnot a single thing pumpkiny, chocolaty, spooky, or even the slightest bitorange came out of my kitchen! I swore to myself, November will be different, Thanksgiving will not go unnoticed!Well, here we are on the eve of the big day, and I have only one recipe toshare. Le sigh. I guess that’s why I’m the scatteredcook and not the perfectly organizedand on top of things cook (seriously, I hope no one actually callsthemselves that!).
Moving on! I’ve been rather anxious about Thanksgiving thisyear, since it’s my first year braving the turkey carcass filled day as avegetarian. It may be a delicious, melt in your mouth turkey carcass, butcarcass all the same! And don’t get me started on the gravy…I love gravy.
Okay, so maybe I'm throwing myself a little pity party here, but I really can’t feel too sorry for myself. Although there will be a turkey on the table (since I'm not the one cooking), all the other dishes will be completely veg friendly. This is dueto the fact that my amazing mom, who will be cooking this Thanksgiving mealfor the most part, is wonderfully supportive and has offered to adapt her classics for me (no one messes with the bird, though). She’s even makingvegetarian gravy! Have I mentioned thatmy mom is an incredible cook???!!!! (yes, it warrants 3 question marks and 4exclamation points)
That brings me to this lovely recipe (I nearly got offtopic, there!), which is a vegetarian version of my mother’s famous cornbreadstuffing. Feel free to gorge yourself until youfeel like a stuffed turkey :)
Getting Started
To get started on this yummy dish, you first have to makethe cornbread. I simply follow the directions on the back of the Albers Yellow CornMeal box (HERE’sa link to the recipe online) for 1 1/2 recipes, omitting the sugar, and bakeaccording to directions (the box calls for 1 egg, so I added 2 to my recipesince you can’t really cut an egg in half!). While this is baking, sauté theonion and celery in a little olive oil until translucent, and boil the eggs.Set both aside to cool when done.
Once the cornbread is ready, break it apart into big chunksand add to a large mixing bowl along with the sautéed onions and celery, eggs, meltedbutter, and spices. Mix together with a large spoon or with your hands (justmake sure it’s cool enough to touch!), adding the broth a little bit at a timeuntil the mixture is moist and sticks together well. This will depend on howdry the cornbread is, so you’ll just have to eyeball it. Just make sure themixture does not become runny.
Add the mixture to a greased baking dish and bake forapprox. 30 min at 350 degrees, or until the top starts to brown slightly.
Wrapping it upThis has always been my favorite Thanksgiving dish. It’sfull of flavor and practically melts in your mouth. It’s also lovely slatheredwith delicious gravy, and don’t be afraid to let it mingle with your mashedpotatoes!
Happy Thanksgiving, everyone! I hope that each and every one of you has something wonderful tobe thankful about this year!!
Ingredients 3 celery stalks, diced1 yellow onion, diced5 boiled eggs, diced2 Tbs poultry seasoning1 tsp salt (or to taste)1/2 tsp pepper (or to taste)6 tbs butter, melted3-4 cups vegetable brothCornbread (I one-and-a-half therecipe on the back of the Albers Yellow Corn Meal box, minus the sugar, and bakeaccording to directions. Recipe also found HERE)
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