So what do you call it in your house? In our house we call it dressing! This dressing is made with fresh sage, fresh vegetables, cornbread and it will make you the star of Thanksgiving dinner.
Chef Rene’s Vegan Cornbread All Dressed Up Dressing
Note: This Recipe is a 4 step recipe but I promise you it is worth every step.
Cream Sauce
• ½ cup cashew vegan butter
• 1 cup flour
• 1 can coconut milk
• 1 ½ cups of water
1 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
Stuffing
• ½ cup olive oil (2 sticks)
• 1 cup onion, chopped
• ½ cup fresh thinly sliced leeks
• ½ cup of fresh fennel bulb thinly sliced
• 1 cup medium green bell pepper
• 1 medium fresh garlic clove or 2 teaspoons of minced garlic
• 6 celery stalks, chopped (1/4 cup chopped celery leaves included)
• 1 package of bread stuffing seasoned (any kind)
• 1 recipe of corn bread - Recipe is below
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh oregano
• 1 teaspoon sea salt
• 1 teaspoon of granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 2 tablespoon dry sage
• 2 tablespoon poultry seasoning
• ½ teaspoon freshly ground black pepper
• 1 ½ cups water
• 2 cups of cream sauce- Recipe is below
Directions
Cornbread
1. Preheat oven to 425 degrees
2. Heavily spray or oil 9X12 baking dish
3. Mix 1 cup flour, 1 cup cornmeal, 1 tablespoon baking powder, 1 teaspoon salt, 1 egg, 1 cup milk and 2/3 olive oil in medium size mixing bowl.
4. Bake in oven for 20 to 25 minutes until lightly browned on top. Set aside to cool.
Dressing
• Step 1
o Preheat oven to 375°F.
o In a very large skillet, over medium heat add olive oil, onion, celery, bell pepper, leeks, fennel and garlic, 1 teaspoon of salt and 1 teaspoon of pepper. Cook about 5 minutes, stirring occasionally, until vegetable mixture and is soft.
• Step 2
o Remove from heat. In extra large mixing bowl. Add bread cubes, corn bread, reserved vegetable mixture, fresh sage, fresh oregano, and thyme salt, pepper, granulated onion, granulated garlic, dried sage, poultry seasoning; stir to combine. Set aside.
Cream Sauce
• Step 3
o In large skillet melt butter on medium high heat, add flour, stirring constantly till well blended.
o Next coconut milk and 2 cups of water, add salt, smoked paprika, chili powder, cumin. Cook on medium heat stirring mixture to make sure sauce does not stick and it does not burn. Cook until sauce thickens, and it is nice and smooth. Set aside. Note: Adjust heat as needed
• Step 4
o Add 2 cups (Note: Video says 1 cup, I came back in and added 1 more cup) cream sauce to cornbread and vegetable mixture and 1 ½ cup of water. Mixture should be well combined, wet, but stiff. Pour mixture int a well sprayed or buttered large baking dish.
o Bake dressing, covered, for 45 minutes, remove and bake for 15 more minutes till golden brown on top.
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