This cornbread stuffing recipe is savory, easy to make, and vegan.
The stuffing recipe, affectionately known as cornbread dressing, is my favorite Thanksgiving dish. Yes, I love it! The combination of textures and flavors goes really well together. The sage, leeks, and cornbread take this dish to the next level.
Homemade stuffing (dressing) is such a versatile recipe. What I love about cooking and trying new recipes is the idea of “playing”. Playing helps me to let go of traditional ways of thinking about food. For this recipe, I added mushrooms, fresh sage, leeks, and dried cranberries. I grew up with my mom using ground sage only. Now I see I’ve been missing out on this wonderful and delicious vibrant herb. Get creative and play. Use ingredients that you love to eat. If you like sausage, Add sausage to your stuffing. I like Field Roast apple sage sausage. Or butternut squash. Options are limitless.
This recipe would work well with my lentil meatloaf, black-eyed peas, green beans, vegan mac and cheese, herby lentil patties, and my creamy vegan mashed potatoes.
How to make this stuffing gluten-free
To make this recipe gluten-free use a gluten-free cornbread mix or gluten-free bread. I really like Bob’s Red Mill Gluten-free cornbread mix.
Ingredients for this vegan cornbread stuffing recipe
- Cornbread Croutons
- Baby Bella mushrooms
- Leeks
- Fresh sage (or dried)
- Sweet bell peppers
- Dried cranberries
- Veggie stock
- Garlic cloves
- Fresh or dried rosemary or thyme
- Salt and black pepper
- Oil or vegan butter
How to make cornbread dressing
- Firstly, to a oven-safe skillet, sauté the leeks, garlic, bell pepper, fresh sage, and add a dash of salt and black pepper in vegan butter. Next, add the mushrooms, rosemary, and dried cranberries and continue cooking until all the vegetables are tender.
- Secondly, add half of the cornbread croutons and stir well to combine all the ingredients.
- Thirdly, pour the veggie stock over the stuffing mixture and stir again. Taste and adjust seasoning as desired.
- Fourthly, add the remaining cornbread croutons on top. Cover the pan with foil and bake for 30 minutes or so.
- Finally, remove the foil and bake for another 5 minutes, until the top browns just a bit.
Why you’ll love this recipe
- Sweet
- Savory
- Veggie-forward
- Filing
How to make cornbread croutons
Preheat your oven to 350 degrees. Cut cornbread into 1/2 inch cubes. In a large bowl, toss the cubed cornbread with oil. Add the cubes to a parchment-lined baking sheet and sprinkle with salt. Toast in the oven for 25-30 minutes. Flip the cubes halfway through. Add additional time if the croutons are not crispy yet, like 10-15 minutes. Looking for a recipe for vegan cornbread? Check out my easy cornbread recipe here.
More Thanksgiving recipes to try
- Lentil meatloaf
- Cornbread Muffins
- Creamy vegan mashed potatoes
- Black-eyed peas
- Vegan mac and cheese
- Green beans
Easy Cornbread Stuffing
Ingredients
Cornbread Croutons
- 1 loaf cornbread cut into 1/2 inch cubes
- 3 tbsp grapeseed oil or any neutral cooking oil
- 2 tsp salt
Remaining Ingredients
- 2 tbsp vegan butter or oil of your choice
- 1 tbsp fresh sage* finely chopped
- 10 oz baby bella mushrooms (chopped) about 2 cups
- 1.5 tbsp rosemary (dried or fresh) finely chopped
- 2 leeks white and light green parts only, diced
- 1 small bell pepper diced
- 2 cloves garlic minced
- 1/2 cup vegetable broth less or more as needed
- 1/4 cup dried cranberries
- Salt and black pepper to taste
Instructions
Vegan cornbread croutons
- Preheat your oven to 350 degrees. Cut cornbread into 1/2 inch cubes. In a large bowl, toss the cubed cornbread with oil.
- Add the cubes to a parchment-lined baking sheet and sprinkle with salt. Toast in the oven for 25-30 minutes. Flip the cubes halfway through.
- Add additional time if the croutons are not crispy yet, like 10-15 minutes. Looking for a recipe for vegan cornbread? Check out my easy cornbread recipe here.
Cornbread Stuffing
- Add vegan butter or oil to an oven-safe skillet non-stick pan over medium heat. Sauté for about 3 minutes the leeks, garlic, bell pepper, fresh sage, and add a dash of salt and black pepper. Next, add the mushrooms, rosemary, and dried cranberries and continue cooking until all the vegetables are tender – about 5 minutes.
- Add half of the cornbread croutons to the stuffing mixture and stir well to combine all the ingredients.
- Pour the veggie stock over the stuffing mixture and stir again. Taste and adjust seasoning as desired.
- Add the remaining cornbread croutons on top. Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 5 minutes, until the top browns lightly.
- Serve warm with cranberry sauce.
Notes
Snap a photo, post it, and tag #ImWorthyRecipes and @IMWORTHYKITCHEN on Instagram
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