Vegetarian Thanksgiving Stuffing

(Originally posted 11/28/07)

I did have great intentions of writing our family newsletter, the Yearly T'ruah, back in September. I was all set to go...but then I had to go and break my left pinky finger. Technically, I could still type. But when you spend 9-10 hours of your day furiously typing reports at work with your left hand in splint, you lose all enthusiasm for cranking out a typed newsletter once you get home.

So, now that my hand is no longer splinted, and my pinky is healing nicely, I have grand intentions of getting The T'ruah out before Chanukah. Of course, calling it the T'ruah doesn't make much sense anymore...but that's the way the oil burns.

But now it is Thanksgiving. Well, okay, now it is a couple of days AFTER Thanksgiving. My sister-in-law hosted the family dinner this year, taking over the tradition long held by my parents-in-law. My sister-in-law was excited about taking on the responsibility, and my in-laws were ECSTATIC about dumping it on her.

Of course, we followed my in-laws other family tradition and split up the cooking so that no one person was saddled with feeding an army.

One of my contributions was the vegetarian stuffing. Many years ago, I convinced my father-in-law that homemade stuffing was MUCH better than Pepperidge Farm's stuffing, so now I get to make it every year. Of course, I make a vegetarian stuffing which is served separately in a pan. Besides, even for those omnivores who insist on eating turkey and other animal flesh for Thanksgiving, it is much safer to eat the stuffing separately as many food studies have shown.

So, here is my recipe for Vegetarian Thanksgiving Stuffing:
1 pan cornbread
7 slices oven-dried white (or whole wheat) bread
2 cups celery
1 cup onion
1 tsp. sage
1 Tbs. poultry seasoning (or similar spice mixture)
5-7 cups vegetarian broth
4-8 Tbs. butter, melted
Salt and pepper to taste

Preheat oven to 350 degrees. Saute celery and onion in a little oil.

In a bowl, crumble together cornbread and oven dried bread. Add sauteed vegetables and spices, and mix together. Pour in broth and butter. Bake in greased pan for 30-45 minutes.