In the south we grew up eating dressing at Thanksgiving, NOT stuffing. I don’t think I even had stuffing until I was a teenager at a friends house, and I am pretty sure it was Stovetop. Dressing is normally made of cornbread, shredded chicken (sometime oysters, but that was too fancy for my family) onion, celery, and spices.
I promise you I could live off of cornbread dressing. If cornbread dressing and stuffing got into a fist fight, all of my money would be on the dressing. It reigns supreme in our house, hands down.
So once we were vegan I didn’t know what to do. I actually ended up making stuffing (gasp) the fist few holidays because I was a new vegan and at a loss. So when I deiced to create our Fall and Winter Holiday Recipe E-Book, I knew I had to do my family proud (mostly my husband because this is favorite thing) and finally veganize this southern family classic.
I actually adapted my husbands MawMaws recipe and made it vegan by using jackfruit in place of the chicken and starch to bind it. Otherwise it is pretty much the same and it tuned out sooooooo delicious!
I actually managed to recreate every favorite holiday recipe we ever enjoyed before we went vegan and put them in our Fall and Winter Holiday Recipe book. A main dish, sides, desserts, and even cocktails. This recipe is in the e-book along with 17 more to create a full classic holiday vegan menu!
So if you are looking for more classic holiday recipes for you next Thanksgiving, Hanukkah, Christmas, or New Years, check it out!! And if you want to fight me over which is better, dressing or stuffing, make this recipe first, then decide. I just might convert you!
INGREDIENTS:
1 pan vegan cornbread
2 cups vegetable broth
2 cups plant based milk
2 tbsp corn starch
1/4 cup vegan mayo
2 tsp dried sage
1 tsp dried thyme
5 vegan biscuits (day old)
4 - 5 stalks of celery
1 large onion
1 can jackfruit in brine (you can also use 4 easy vegan chicken breast, chopped into very small pieces)
2 tsp Vegetable Better Than Bouillon
1 tbsp vegan butter
1 tsp salt
1/2 tsp black pepper
Our Fall & Winter Holiday E-BOOK contains 18 familiar and comforting recipes that will serve as a guide to plant-based/vegan menu planning during Thanksgiving, Christmas, Hanukkah, or whatever you celebrate this time of year. This menu includes a main dish, sides, desserts, and cocktails that you can use as a complete dinner menu, or you can pick and choose recipes to take along to a pot-luck or cocktail party. In addition to the downloadable ebook, you will get access to more than 20 minutes of complimentary video content that will walk you through some of the trickier parts of a few of the recipes.
INSTRUCTIONS
Bake cornbread and biscuits according to instructions. You can do this a day or two ahead of time. The biscuits work better if they are a day or two old.
Crumble biscuits and cornbread into a large bowl. You can use a fork to break up the corn bread in the pan you baked it in. You want both the cornbread and biscuits to be a pretty fine crumble.
Drain and rinse the jackfruit. Shred between your fingers, or chop it up.
Finely dice the onions and celery. Heat a medium skillet on medium heat and melt the butter. Add the jackfruit, onions, celery, and Better Than Bouillon, and cook until the onions are translucent.
In a large bowl, add all of the dry ingredients, mix well, then add in the wet ingredients and continue mixing until well incorporated.
Transfer the mixture to a prepared 9x13 baking dish and bake on a middle oven rack for about 35 - 40 minutes. You’ll want a tooth pick to come out clean when poked in the center.
Allow it to cool a bit before serving. Add fresh or dried parsley to garnish if desired.
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