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By the time I was born my mother had become a vegetarian (after contracting food poisoning from eating in a road-house). Consequently, we often had baked dressing (a vegetarian version of what she used to stuff into the body of a chicken or turkey at holidays). I fix it often and serve it as a main dish or as a side dish.
Ingredients:
- 1 12-oz box of Oroweat cornbread stuffing mix
- 1 tsp sage
- ½ tsp salt and ¼ tsp pepper (if desired) to taste
- 2 Tbsp mock-chicken seasoning
- 2 Tbsp parsley flakes
- 1 large white onion sliced thinly and sautéed until soft
- 2 bunches of green onions, sliced and sautéed until soft
- 1 can sliced water chestnuts, drained
- 1 can black beans, drained
- ¼ cup sliced dried apricots
- ½ cup dried cranberries
- ½ cup pine nuts, if desired
- ½ cup sunflower seeds, if desired
- 1 can condensed mushroom soup
- 1 cup broth or rice milk
Preparation:
Place all ingredients (except for soup/broth) in a large bowl. Mix well.
Spray two 9-inch square casserole dishes (or one large rectangular casserole dish) with olive oil.
Pack mixed ingredients into casserole(s). Heat mushroom soup broth/rice milk in a saucepan until hot. Pour half of the heated soup mixture over each casserole. Allow to soak in.
Cover. Bake in pre-heated oven at 325-350 degrees F for an hour. Remove cover and brown for the last 15 minutes of baking.
Serve and enjoy. Freezes well.
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Taylor's Recipes 
