Saw a package of bagged cornbread stuffing that happened to be vegan. On the back a recipe for Santa Fe Chicken Stuffing called out to me. I altered it and possibly improved it.
1 cup soy milk
1 cup corn
Small can of chopped green chiles
bag of Pepperidge Farm Cornbread Stuffing (or if you're feeling spry, 14 oz of your own homemade stuff)
1 avocado, chopped
1 cup mushrooms, chopped
2 cups veggie broth
1. Stir everything together. Put in casserole dish.
2. Bake at 350 degrees F for 25 minutes.
3. Top with salsa or gravy.
4. Yummers.
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