Aikens' Vegetarian Dressing
Submitted by elfmatt
Aikens’ vegetarian cornbread dressing with whole wheat toast, soda crackers, sage, onion, celery, buttermilk, and eggs baked in vegetable stock. A meatless Thanksgiving side that feeds a crowd.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
1 hrsSouthern cornbread dressing without the turkey drippings, built on three kinds of bread (crumbled cornbread, toasted whole wheat, and soda crackers) plus sage, sauteed onions and celery, and a base of rich vegetable stock. A holiday side that stands up on its own.
The bread combination is the key to texture. Cornbread brings sweetness and crumble, wheat bread provides structure, and the soda crackers add a subtle buttery crunch that holds the dressing from turning dense. Toasting the wheat bread first is the step that keeps it from going gummy in the custard.
The vegetables get a short simmer directly in the stock, which is a clever move. Fifteen minutes softens onion and celery while infusing the broth with their flavor. When the broth-vegetable mixture pours into the bowl, you are adding seasoned liquid rather than plain water.
Eggs and buttermilk bind everything together into a savory bread pudding texture. A hint of sour cream adds richness. Bake until golden on top and set in the middle, straw test required.
Kitchen Tips
- Dry the cornbread and crackers a day ahead for better absorption, fresh bread turns soupy.
- Fresh sage is worth the upgrade over dried, its flavor defines this side.
- Bake in a shallow dish for more crispy surface area.
- Let rest 10 minutes after baking, the dressing firms up for cleaner scooping.
Variations
- Swap buttermilk for sour cream or plain yogurt for extra tang.
- Add chopped toasted pecans for crunch and Southern character.
- Stir in a cup of sauteed mushrooms for umami depth.
Ingredients
Directions
In a mixing bowl, combine corn bread, wheat bread, crackers, eggs, buttermilk, margarine, sage, and sour cream.
Bring broth to a boil in a 2-quart saucepan.
Add onions and celery. Simmer over medium heat for 15 minutes, or until vegetables are tender.
Add broth mixture to ingredients in bowl and mix thoroughly.
Put into a large, shallow baking dish .
Bake at 350℉ (180℃). for 40 to 50 minutes, or until golden-brown and set in the middle.
When a straw inserted at the center comes out clean, the dressing is done.
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