Over the last few years I’ve been tweaking this recipe to make it indistinguishable from its traditional counterpart.
Recipe:
Cornbread-
2 boxes Jiffy vegetarian cornbread mix
2 eggs
2/3 cup milk
Dressing-
1/4 loaf French bread (dried out for a few days beforehand)
2 Not Chick’n bouillon cubes
4 cups water
1 cup Textured Vegetable Protein
1 stalk celery (diced)
3 green onions (diced)
1 can Amy’s organic cream of mushroom soup
Seasoning (general recommendation, add more to taste)-
1 tbs Poultry seasoning
2 tsp Season salt
2 tsp Garlic powder
1 tsp Pepper
Directions:
1.) Bake Jiffy Vegetarian Cornbread per package directions and let cool to room temperature (or overnight)
2.) Preheat oven to 350F
3.) Add Not Chick’n Bouillon cubes to water and mix together to make a broth
4.) Crumble cornbread and French bread and combine with TVP in large bowl
5.) Pour broth and soup over mixture and stir until combined
6.) Add seasoning and mix again
7.) Fold vegetables into mixture
8.) Pour into 15” Cast Iron Pan (or 9×11 baking pan) and cook for 30-40 minutes, until golden brown
by Shrakakoom