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Easy Cornbread Stuffing

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This cornbread stuffing recipe is savory, easy to make, and vegan. 

vegan cornbread stuffing recipe in white pan

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. 

leeks, red bell pepper, dried cranberries, mushrooms, fresh sage, vegan cornbread croutons, garlic

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

  1. 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. 
  2. Secondly, add half of the cornbread croutons and stir well to combine all the ingredients. 
  3. Thirdly, pour the veggie stock over the stuffing mixture and stir again. Taste and adjust seasoning as desired. 
  4. Fourthly, add the remaining cornbread croutons on top. Cover the pan with foil and bake for 30 minutes or so.
  5. 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
a slice of cornbread stuffing on a white plate with sage on top
cornbread stuffing with cranberries and sage with a serving spoon

Easy Cornbread Stuffing

Shana Thomas
No Thanksgiving would be complete without Cornbread Stuffing. It's savory, vegan, filling and a dish everyone can enjoy. Add your favorite stuffing ingredients like sausage and enjoy.
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 30 mins
Course Main Course, Side Dish
Cuisine American
Servings 8
Calories 250 kcal

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

Note: Feel free to use dried sage in place of fresh sage. 
Celery: Although I did not include celery you can include 3/4 cup of chopped celery when you add the leeks and garlic in the recipe. See above!
Keyword Cornbread dressing, Cornbread Stuffing, Vegan Cornbread Stuffing

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Filed Under: Main Dish, Recipes, Side Dish Tagged With: cornbread dressing, cornbread stuffing recipe, vegan cornbread stuffing

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Hey there, I’m Shana Thomas, food photographer, home cook, and writer behind, Im-Worthy.com. Since 2019, my goal has been to inspire you to live energetic and healthy lives with my easy vegan recipes & wellness tips.

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