SCRUMPTIOUS SAGE STUFFING

Food From Friends, Meat & Poultry

Serves 10

Cornbread:
non-stick cooking spray
1/2 cup flour
3/8 cup yellow cornmeal
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup non-dairy creamer or soy milk, mixed with 1/2 tbsp. vinegar
1 egg
1/8 cup margarine, melted and cooled
1/4 tsp. finely chopped fresh sage, optional

Stuffing:
8 cups course fresh breadcrumbs, a mixture from several types of bread
approximately 4 cups coarsely crumbled cornbread
1/4 cup finely chopped fresh flat leaf parsley
3 tbsp. finely chopped fresh sage
1 tsp. salt
1/2 tsp. black pepper
1 cup margarine
2 medium onions, finely chopped
2 medium ribs celery, finely chopped
2 eggs lightly beaten
1 cup chicken or turkey broth
1/2 cup high-fat content original soy milk
non-stick cooking spray

Corn Bread: Preheat oven to 425°F. Prepare a greased (9x5x3-inch) loaf pan with non-stick cooking spray. In a medium bowl, combine flour, cornmeal, baking powder, baking soda and salt.

In a large bowl, combine non-dairy creamer with vinegar, egg, melted margarine and sage. Add dry ingredients to wet ingredients. Mix until just combined.

Spread into prepared loaf pan. Bake until golden, about 20 minutes. Cool in pan on a wire rack then coarsely crumble.

Stuffing: Preheat oven to 325°F. Prepare a well greased (9x13x2-inch) baking dish.
Spread breadcrumbs onto 2 (15×10-inch) jelly-roll pans. Place in oven for about 15 minutes. Let cool. Transfer to a large bowl. Stir in parsley, sage, salt and pepper.

In a large skillet over medium heat, melt margarine. Add onions and sauté for about 5 minutes. Add celery and cook for an additional 5 minutes. Remove from heat and add to breadcrumb mixture. Add eggs, broth and soy milk. Toss well.

Pour contents of large bowl into prepared baking dish. Bake covered in oven, which is still at 325°F, for 30 minutes. Uncover and bake an additional 30 minutes until well browned.