Ingredients

• 2 tablespoons olive oil
• 1/4 onion
• 1 rib celery, cubed small
• 1/2 apple
• 1/2 teaspoon rubbed sage
• 1/8 teaspoon sea salt
• 3 cups vegan corn bread, pre-cooked
• 1/2 cup wild rice, pre-cooked
• 2 tablespoons pecans
• 2 tablespoons dried cranberries
• 1/2 teaspoon poultry spice
• 3/4 teaspoon sea salt
• 2 tablespoons parsley
• 1 cup vegetable broth

Directions

1. Add the first 7 ingredients to a sauce pan and cook 10-15 minutes or until apples and celery begin to soften.
2. Meanwhile, crumble precooked vegan cornbread into a large bowl.
3. Add wild rice, pecans, dried cranberries, poultry spice, sea salt and parsley.
4. Mix in sauteed mixture, stirring well.
5. Adjust seasonings as desired.
6. Add vegetable broth.
7. For a moisture dressing, more vegetable broth can be added.
8. Place in a well oil pyrex dish or casserole.
9. Bake covered at 350 for 1 hour, uncovering in last 20 minutes of cooking.