Apple-Chestnut Cornbread Stuffing

Name: Apple-Chestnut Cornbread Stuffing
Ingredients: 5 tablespoon non-hydrogenated vegetable shortening, melted and slightly cooled, plus more for the baking dish; 1/2 cup unsweetened almond milk; 3 tablespoon flaxseed meal; 1 1/2 cup cornmeal; 1 cup whole-wheat pastry flour; 1 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; one 6-ounce container vanilla soy yogurt; zest of 1 small lemon; 1/2 cup seltzer water; 2 tablespoon non-hydrogenated vegetable spread, plus more for the baking dish; 1 medium-sized granny smith apple, diced; 6 -7 stalks celery, diced (about 2 cups); 12 ounce mushrooms, chopped; 1 cup store-bought cooked chestnuts, chopped; 1/4 teaspoon salt, or to taste; 1/4 teaspoon onion powder; 1 tablespoon chopped sage; 2 cup vegetable broth (or 2 cups water plus 1 vegetable bouillon cube)

Vicky Cohen and Ruth Fox|Nov. 15, 2012 3:37 pm EST

2.9 (64 ratings)

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Granny Smith apples, chestnuts, and homemade cornbread combine to make a memorable and delicious stuffing. And it's vegan, too. While store-bought cornbread is convenient, there's nothing quite like homemade. See all stuffing recipes. Click here to see A Vegetarian Thanksgiving.

Servings

12

Ingredients

5 tablespoon non-hydrogenated vegetable shortening, melted and slightly cooled, plus more for the baking dish
1/2 cup unsweetened almond milk
3 tablespoon flaxseed meal
1 1/2 cup cornmeal
1 cup whole-wheat pastry flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
one 6-ounce container vanilla soy yogurt
zest of 1 small lemon
1/2 cup seltzer water
2 tablespoon non-hydrogenated vegetable spread, plus more for the baking dish
1 medium-sized granny smith apple, diced
6 -7 stalks celery, diced (about 2 cups)
12 ounce mushrooms, chopped
1 cup store-bought cooked chestnuts, chopped
1/4 teaspoon salt, or to taste
1/4 teaspoon onion powder
1 tablespoon chopped sage
2 cup vegetable broth (or 2 cups water plus 1 vegetable bouillon cube)

Directions

Preheat the oven to 350 degrees.
Lightly grease an 8-inch square baking dish. In a small bowl, whisk together the almond milk and flaxseed meal. Set aside. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
In a small bowl, whisk together the melted shortening, almond milk-flaxseed mixture, yogurt, and lemon zest. Pour into the dry ingredients and mix until just combined. Add the seltzer water and mix until well incorporated. Pour the batter into the baking dish and bake for 50-55 minutes. Let cool completely.
Preheat the oven to 375 degrees.
Grease a 9-by-13-inch baking dish with vegetable spread. Dice the cornbread into approximately ½-inch pieces. Set aside. In a large nonstick skillet, melt the vegetable spread over medium heat. Add the apple and celery and cook until they start to soften, about 5 minutes.
Add the mushrooms, chestnuts, salt, onion powder, and sage and cook for 10 more minutes. In a large bowl, combine the cornbread and vegetables. Toss well and transfer to the baking dish, pressing down gently. Pour the vegetable broth all over and bake, uncovered, until golden brown, about 40 minutes.