Lilibeth's Easy Vegan Cornbread Stuffing

by the time I thought of taking a photo, there wasn't much left!
Lilibeth's Easy Vegan Cornbread Stuffing

What a great taste cornbread gives stuffing! I had no idea!

1 medium onion, finely chopped
1 cup celery (including inner leaves), finely chopped
1 Tbsp oil
2 half-inch thick slices whole wheat bread*
1/2 a square pan of Dr. Neal Barnard's Cornbread (or other vegan cornbread)
1 Tbsp dried parsley
1/2 tsp. dried sage
1/4 tsp. poultry seasoning
1/4 tsp. ground thyme
1/4 tsp. granulated onion
1/2 tsp. sea salt
1 cup hot vegan chicken broth (I used a vegan bouillion cube in water)

*I used homemade bread machine bread

Preheat oven 200 for lightly toasting the bread.

Measure all herbs and salt into a small bowl. Toss with your hand to blend together. Set aside.

Prepare your broth and set aside.

Cut off crust from whole wheat bread. Cut each slice into 4 long sections. Slice cornbread in similar fashion. You basically want them to be ready to lightly dry in the oven and it helps to have them cut up somewhat.

Spread on cookie sheet. I actually used one of those pizza pans with holes in it. "Toast" them until moderately dry, but not to the point where it actually becomes toasted. The cornbread may need 5 or 10 minutes extra.

Turn oven up to 350.

Cut these into little 1/2" cubes. This should give you a little more than 4 cups. Place in large mixing bowl. Toss with the herb mixture.

Saute the onions and celery in the oil until onions are transparent. Add to bread mixture and mix well.

Adding the broth: I ended up using about 3/4 cup. I pour some in, blend, and continue this until it seems moist but not too moist. Mix everything together well. I let this mixture sit for over an hour for the bread to soak up the flavours, but this was only due to the fact that I had it all ready too early for supper! The cornbread kind of "dissolved" into everything, but this gave the whole things a wonderful cornbread'ish taste!

Place all in a greased, or better yet a parchment paper lined 8x8 square pan. Bake 25 minutes covered, and 10 min. or so covered. You want it to start to look golden on top. You can bake it longer if you prefer a drier stuffing.