Every Thanksgiving and Christmas, our house is filled with a wonderful scent. It’s from the chicken and sage dressing my mom always makes us. Her mother made it for her, she made it for me and my sister, and now I’m veganizing it.
I wasn’t too sure how the recipe would turn out, because I was struggling to figure out how to replace two cans of Campbell’s cream of celery soup and one small can of condensed milk. After some trial and error, I finally came up with this recipe. It tastes exactly the same as my mom’s, and it makes the house smell just as nice as before.
Sorry for the crappy picture, it was taken with no natural light available.
“Chicken” and Sage Dressing
2 cups cooked and chopped faux chicken (I used 4 pieces of Gardein Chick’n scallopini )
8 cups of cooked cornbread (this is roughly 3 pans of cornbread)
1 small yellow onion
1/2 cup margarine
1/2 cup flour
2 cups vegetable broth
1 & 1/4 cups plain soymilk
1/4 cup nutritional yeast
3 tbsps rubbed sage
1/2 tsp salt
1/2 tsp black pepper
Preheat your oven to 400 degrees.
If you have not already, bake the cornbread, then cook and chop the faux chicken. Set both aside for now.
Finely chop the onion. Melt the margarine in a large saucepan and add in the onions. Saute until the onions become translucent, stir in the flour until it forms a thick paste, then slowly whisk in the soymilk and vegetable broth.
Once the sauce has thickened, remove from the heat and stir in the nutritional yeast, rubbed sage, salt, and pepper.
In a large bowl, crumble the cooked cornbread, then pour in the sage sauce. Stir until everything is well combined and there are no dry pockets of cornbread left. Then add in the chopped chicken and mix thoroughly. Pour into 9 x 12 glass baking dish and bake for 40-55 minutes. The way to tell if it’s done is when the bottom is a golden brown, and the top looks well baked.