Grandma's Stuffing

Grandma, actually refers to Kristie's Grandma. She gave me the recipe and I loved it so much I had to get it on here before I lost it! I served this stuffing at Thanksgiving and no one could tell it was gluten and dairy free. The ingredients and cooking methods aren't exact, as no Grandma ever is, so use it as a guide.

Ingredients

1 batch of Stuffing Bread Mix
1 1/2 cups celery and onion (ratio to your taste)
1 stick + Earth Balance
1 1/2 - 2 cups pork sausage (I used 2)
3 cups + chicken stock or stock made from the turkey neck

Directions

Melt about a tablespoon Earth Balance in a medium saute pan. Add the celery, onions, and a little water to the pan. Saute until the vegetables are al dente. Set aside, including the extra liquid.

Cook the pork sausage until brown. Set aside and save the drippings.

In a large bowl, combine the bread mix, vegetables, sausage, reserved water and drippings.

In a small bowl, beat 2 eggs. Add 1 sick melted Earth Balance and 1/4 cup water. Mix well and pour over the stuffing mixture. Stir to coat. Continue to add additional stock, 1 cup at time until stuffing mix is moist but not sopping.

This recipe can be cooked in the oven at 350 for 35-40 minutes or done in the crock pot. I did mine in the crock pot on low and it cooked for about 5 hours. It was done well before that but lasted nicely in there and gave me extra oven space. Every hour or so I checked on it and if it looked dried out, I added additional stock.

Kix & [DF] Cheese

This recipe has been in my family for years and has always been one of my favorites. I was really excited when I adapted it to make it dairy free and it still tasted great! I usually make a quadruple batch to use the whole box of Kix and bag of Fritos. This batch I made using onion powder and it turned out really well. I think the other optional ingredients would be good too, depending on your mood.

Ingredients

1/4 cup Earth Balance

1/3 cup Vegan Parma! 

5 cups Kix or 3 cups Kix and 2 cups corn chips
1 teaspoon Worcestershire sauce
1/2 tsp onion powder, onion salt or salt (optional)
1/2 - 1 tsp chili powder (optional)

Directions

Preheat oven to 350 degrees.

Put the Kix and/or corn chips in a large bowl.

In a small sauce pan, melt the Earth Balance. Remove from heat and add quickly the Parma, worcestershire, and any of the optional ingredients. Pour over the Kix mixture and stir until all the Kix are coated. Put the coated Kix into a roasting pan. (For a quadruple batch I use 2 roasting pans) Bake until Kix are brown and dried out, stirring every 15 minutes. This last batch took 45 minutes but it will vary depending on the depth of your pan.

Pour onto wax paper and spread out until cooled.