By Nicole Folgate from Yes to Yum!
Pass the stuffing!
No Thanksgiving dinner is complete without it. Dense, warm and full of flavor, stuffing really is the ultimate crowd-pleaser and compliment to Mr. Tom Turkey. This holiday season put a little Randall Beans spin on your average, old stuffing with this fabulous black bean and cornbread stuffing, coming to you from our food blogger Nicole.
Full of the usual suspects like fresh herbs and onion, this dish kicks it up a notch with some newcomers. Mixed with cornbread (yum) and Randall Beans (yum x 10), this stuffing is a great way to bring that wonderful and traditional Thanksgiving flavor without the meat. Randall beans take on the role usually taken by chicken, turkey or sausage and provide a firm yet creamy texture.
You can even make it vegan-friendly by making a flax egg substitute and using vegan butter (which we found a fabulous recipe for on veganbaking.net) or a different substitute! To make a flax egg substitute, combine 1 tablespoon of ground raw flaxseed (flaxseed meal) with 2 1/2 tablespoons of water. Let the mixture rest for 5 minutes to thicken. This should act as a substitute for 1 medium egg.
Don’t let anyone be left out from enjoying this holiday staple this year!
After a little bit of prep, this recipe is actually pretty quickly baked in about 30 minutes. If you want to make your own cornbread, it will obviously take a little bit longer. But, that little extra effort and homemade love will certainly be recognized in the end.
So, when your family asks to pass the stuffing, make sure it’s Randall you are passing this holiday season! Happy Thanksgiving from Randall Beans!
- 8 tablespoons butter, divided
- 1 large Vidalia onion, chopped (about 1 cup)
- 1/3 cup fresh sage leaves, about 12, stems removed and chopped
- Salt and pepper
- ½ cup water
- 6 cups cubed (1-inch pieces) store-bought or homemade cornbread, about 1 pound
- 2 large eggs, beaten
- 1 cup Randall Black Beans, drained and rinsed
- Preheat oven to 375 degrees F.
- In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and sage, then season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.
- Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter. Add the eggs and cooked onions to the cornbread and pour the melted butter over the mixture. Season with salt and pepper, to taste. Gently stir in 1 cup Randall Black Beans.
- Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a lightly greased 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.
A flax egg substitute would make a good alternative to eggs in that recipe, since it has more fat than most egg substitutes and acts as a binder. Of course, it won’t be exactly like an egg, but it should be sufficient at binding the stuffing together for this recipe.
To make a flax egg substitute, combine 1 tablespoon ground raw flaxseed (flaxseed meal) with 2 1/2 tablespoons of water. Let the mixture rest for 5 minutes to thicken. This acts as a substitute for 1 medium egg.
30 Minute Meals
Check out some of our favorites from the Randall Beans recipe collection:
- Sausage & Kidney Bean Fall Soup
- Garbanzo Chicken Salad
- 10 Minute Mixed Bean Soup
Need some more great crowd-pleaser recipes for the holidays? Randall’s got you covered! Check out our latest, FREE e-cookbook below for fabulous, quick and easy recipes or visit our recipe page for other delicious bean dishes.