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Vegan Cornbread Stuffing with Kale

Name: Vegan Cornbread Stuffing with Kale
Ingredients: 12 oz Pepperidge Farm cornbread; 1 medium yellow onion, diced; 2 cloves garlic, minced; 2 stalks celery, diced; 4 tablespoons Earth Balance butter; 2 teaspoons ground sage; 1 teaspoon paprika; 2 cups veggie broth; 2 cups finely chopped kale; 1/4 cup almond slices

BakingVeganVegetarianBudgetCasseroleComfort FoodEasy MealsautumnHolidayThanksgiving

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CrowMoonKitchen | Justin

380 recipes

Ingredients

12 oz Pepperidge Farm cornbread
1 medium yellow onion, diced
2 cloves garlic, minced
2 stalks celery, diced
4 tablespoons Earth Balance butter
2 teaspoons ground sage
1 teaspoon paprika
2 cups veggie broth
2 cups finely chopped kale
1/4 cup almond slices

Preparation

Preheat oven to 350°F.
Melt butter in a pot and add onion, garlic, and celery. Cook for 3 minutes to soften.
Pour in the veggie broth, sage, and paprika and bring to a simmer. Turn off heat.
Pour in the cornbread stuffing and kale. Gently stir to combine, then stir in almonds.
Spoon the mixture into a 9x13-inch or 4-quart casserole dish. Cover with foil and bake for 35-40 minutes.