Marsha's Kitchen: Thanksgiving Vegetarian Dressing

Senator Blackburn's Vegetarian Cornbread Dressing

1 cup whole grain or gluten free bread crumbles
1 10-inch skillet of cornbread
1 medium purple onion
1 medium green bell pepper
1 medium orange bell pepper
1 cup chopped celery
1 clove of garlic
1/2 cup dried cranberries, soaked
3-4 cups vegetable broth
1/2 cup chopped pecans
1 can cream of celery soup (optional, for a creamier dressing)

Directions:

In a large mixing bowl, crumble the cornbread and add the bread crumbs.
Sauté the onion, peppers, celery, and garlic.
After veggies are softened, pour into bread mixture.
Add pre-soaked cranberries.
Slowly pour vegetable broth into the bread mixture and stir.
Add pecans and stir.
Bake for 20 minutes at 350 degrees.
Serve hot and with a cranberry chutney.