Ingredients:
1 recipe homemade cornbread (optional recipe below)
1 loaf stale whole wheat/grain bread-not the sandwich kind
3 TB. coconut oil
3 shallots diced
3 stalks celery
4-5 garlic cloves diced
3-4 c. vegetable stock
1-2 TB. fresh thyme chopped
1-2 TB. fresh rosemary chopped
1-2 TB. fresh sage chopped
1/3 c. dried cranberries
optional: 1/2 c. pine nuts
sprinkle of salt & pepper
Ingredients for Cornbread:
4 TB. melted coconut oil, plus more for pan
1 c. whole wheat pastry flour
1 c. yellow cornmeal
1 TB. baking power
1 tsp. salt
2 eggs
1 c. non dairy milk mixed with 1 tsp. vinegar-makes a 'buttermilk'
1/4 c. honey
Directions: (for cornbread)
1. To make cornbread, grease a small square pan and preheat oven to 425.
2. In a medium bowl mix flour, cornmeal, BP, and salt. In a separate bowl whisk eggs together. Then whisk in buttermilk, honey, and melted coconut oil to the eggs.
3. Whisk together wet and dry ingredients until incorporated. Bake for about 20 minutes, or until done. let cool and then remove cornbread from pan.
Directions: (for stuffing)
1.Once cornbread is done and cooled, chop cornbread into cubes. It will crumble a little, that's ok. Place cornbread cubes/crumbs onto baking sheet and set aside. Cut and cube stale bread, should be about 4 or so cups (maybe more). Spread that bread on a separate baking sheet. Place cornbread tray and bread tray in a 350 degree oven for 7-8 minutes. Remove trays, toss bread, and place back in oven for another 7-8 minutes. If you bread is super stale, you can remove it earlier just so it doesn't turn into burnt toast! :) Once its cooked, add bread to a large (9x13) baking dish.
2. In a stove top pan, melt your coconut oil over medium-low heat. Add your shallots and celery. Toss and cook until they become translucent, about 4-5 minutes. Add in garlic and cook another 2 or so minutes. Next throw in your herbs, 1/2 c. of the veggie stock, and dried cranberries. Stir then turn off heat.
3. Grab your bread dish. Spoon herb mixture over bread crumbs and toss to coat. Then using a measuring cup, slowly add in the rest of the stock. Start with 1/2 c. increments, and add enough until bread is completely moistened. You don't want it to be super wet, like mushy. You also don't want it to be super dry. Toss bread as you add liquid, you may not need all of the stock. The cornbread will also start to crumble, that's ok! If you want to add pine nuts, go ahead and fold those into the bread as well.
4. Place in the oven for about 35-45 minutes.
