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Cornbread Stuffing
by author Sally Errey, RNCP, Photos by Edmond Fong

For the vegetarians in your gathering, make a stuffing that is protein rich by adding a meat substitute such as seitan strips (a wheat-based meat substitute available in health food stores).

1 1/2 to 2 cups (300 to 450 grams) seitan or meat substitute
3 cloves garlic, minced
1 large onion, diced
3 stalks of celery
1 loaf of your favourite cornbread or multigrain bread
1 tsp (5 mL) sage
Salt and pepper to taste
1/2 cup (125 mL) vegetable broth

Preheat oven to 350 F (180 C). Sauté the vegetables and seitan in a frying pan. In large bowl, crumble bread and add vegetable mixture. Add seasonings and broth to moisten. Bake 35 minutes, uncovered.
Serves 4.