Cornbread stuffing with Fried Sage

This is the best stuffing ever, IMO. Or at least the best I’ve ever had. Not saying much, since I’m not a big fan of stuffing. But this stuff knocked my socks off, made it the last two years for Thanksgiving. Easily veganized, too!

I started with a cornbread recipe from my beloved cookbook, The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets. (Affiliate link) Seriously, this book is a gem, I highly recommend it. I’m sure you could use any vegan cornbread recipe, but don’t use GM corn if you’re cooking for me. Organic, please!

For the stuffing I modified this recipe by Claire Robinson. It was easy to veganize by subbing Earth Balance instead of the butter and using flax eggs instead of real ones. (For two flax eggs use 2 T. flax meal + 5 T water)

This was a really easy dish to make, albeit a lot of steps, but it feels so good to make a dish completely from scratch and know you are feeding your loved ones real food, not crap out of a box.