Mushroom Cornbread Dressing

Eat The Change


Mushroom Cornbread Dressing (serves: 8-10)

  • 1 pouch Eat the Change Sea Salt and Pepper Mushroom Jerky, chopped
  • 8 cups three-day old cornbread, crumbled
  • 6 cups three-day old bread, cubed
  • 1 stick plant-based butter plus 2 tablespoons
  • 2 medium onions, diced
  • 6 stalks of celery, diced
  • 2-3 tablespoons poultry seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1½ cup oat milk
  • 3 ½ cups vegetable stock
  • 3 tablespoons chia seeds plus

Preheat oven to 350F. Heat one stick of butter over medium heat. Sweat onions and celery until translucent and aromatic. Mix in Eat the Change Sea Salt and Pepper Mushroom Jerky and add seasonings. Set aside.
In medium bowl whisk together vegetable stock, oat milk, and chia seeds and set aside. In a separate large bowl, place your bread and slowly incorporate wet ingredients with bread mixture until you have reached a porridge-like consistency. Add in jerky, celery and onion mixture. Spread mixture evenly into
greased baking dish. Cut remaining butter into small slivers and scatter across top of dressing. Bake at 350F for 30 minutes or until light brown. Allow to sit for 10 minutes. Enjoy😊 

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