Mock Chicken and Dressing
Transform your holiday table with this comforting and satisfying Mock Chicken and Dressing recipe, a meat-free twist on the classic Southern favorite. Featuring hearty vegetarian chicken substitute, crumbled cornbread, and a savory blend of sautéed celery and onion, this dish is packed with flavor and perfect for plant-based eaters and traditional food lovers alike. Creamy mushroom soup and vegetable broth bind the ingredients together, while poultry seasoning delivers that nostalgic, homestyle flavor. Baked to golden-brown perfection, this dish is moist, delicious, and topped with fresh parsley for an elegant garnish. Whether served as a main course or a side dish, it's a wholesome crowd-pleaser ideal for holidays, potlucks, or comforting weeknight dinners. With a quick 20-minute prep time and no complicated steps, this recipe makes it easy to savor the taste of a classic without the meat!
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Recipe Information
Ingredients
- 2 cups Vegetarian chicken substitute
- 3 cups Cornbread (crumbled)
- 1 cup Bread crumbs
- 1 cup Celery (chopped)
- 1 cup Onion (chopped)
- 1 can Mushroom soup (cream-style, vegetarian)
- 2 cups Vegetable broth
- 0.5 cup Butter (melted)
- 2 teaspoons Poultry seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion and celery and sauté until softened, about 5-7 minutes.
In a large mixing bowl, combine the crumbled cornbread, bread crumbs, sautéed vegetables, and vegetarian chicken substitute. Stir well to mix.
Add the cream-style mushroom soup, vegetable broth, melted butter, poultry seasoning, salt, and black pepper to the bowl. Mix until the ingredients are evenly combined and the texture is moist but not overly wet.
Transfer the mixture to the prepared baking dish. Spread it out evenly and press down gently with the back of a spoon to flatten the surface.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and slightly crispy.
Allow the mock chicken and dressing to cool for about 5 minutes before serving. Garnish with chopped parsley for a fresh touch.
Serve warm as a main course or side dish and enjoy!
Nutrition Facts
Calories |
4809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.8 g | 273% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 11438 mg | 497% | |
| Total Carbohydrate | 549.6 g | 200% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 103.4 g | ||
| Protein | 169.0 g | 338% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1453 mg | 112% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 4021 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
