Ingredients

• 1 day old pan of vegan cornbread
• 1 cup of firm white bread cubes (Pain a l’Ancienne)
• 2 cups homemade vegetable  broth
• 1/3 Cup aquafaba – whipped
• 1 onion diced
• 2 celery stalks diced
• 3 cloves garlic
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp cayenne
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp of poultry seasoning or  savory spice blend
• 1 tsp salt

Follow these steps

1. Saute the onion, celery and garlic.
2. when they start to brown, add the spices.
3. Cook for about a minute and then deglaze the pan with the broth.
4. Mix bread, cornbread, veggies in a big bowl.
5. Add  a cup of broth. Stir and continue to add broth a 1/4 cup at a time until the mix is slightly moist, remembering that you’ll be adding more wet stuff in the next step.
6. Fold in whipped aquafaba.
7. Taste and correct the seasonings.
8. Bake at 350 for about 60 minutes. Cover with foil the first 45.