Vegan Dressing – My Granny’s Recipe

Posted on November 22, 2011

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I remember being a pre-teen asking Granny how she made something.  She would always say, “Oh a pinch of {this} and a dash of {that}.”  She would giggle with her beautiful smile when I would get frustrated trying to understand how someone could cook without using exact measurements. Fast forward to now.  I do the same thing. 🙂

One of my most treasured possessions is a Christmas gift Granny gave to me {and another to my cousin, Stacy}.  She gave us aluminum recipe boxes with several of her recipes.  Every holiday she had the same menus.  Most of those dishes were handed down to us.

Granny’s dressing was one of the recipes in the box.  The measurements for the seasonings were omitted.  {wink}  Start with 1 teaspoon, grab a spoon, taste and see if you prefer more.  I love sage, however, my mother does not.  I tend to stick with the 1 teaspoon, but your family may like the sage-y taste of dressing.

Also, you will see this recipe calls for a cornbread pone.  {A pone just means you cooked the cornbread in an iron skillet}.  You can always freeze cornbread, and defrost prior to assembling the dish.  When I make this dressing for Thanksgiving, I always make the cornbread a few days in advance.  That way, all I have to do is put the dressing together Thanksgiving day.

Granny’s Cornbread Dressing {veganized}

  • 1 large pone cornbread
  • 4 slices toast
  • 2 cups celery, chopped
  • 2 cups onion, chopped
  • vegetable stock
  • sage to taste (I use 1 teaspoon since not everyone is a huge sage fan.  Taste it, and add more if you like more sage).
  • poultry seasoning to taste (I use 1 teaspoon)

Crumble cornbread and toast in large baking dish.  (Granny and I use a deep-dish Corningware dish).

In a skillet, saute’ celery and onion until translucent.  Add to bread.

Add sage and poultry seasoning.

Add stock until dressing is to the consistency you like.  (I use at least a cup since we prefer a moist dressing rather than on the drier side).

Bake until hot.