Name: Easy Cornbread Stuffing
Prep time: 25 min
Cook time: 30 min
Ingredients: 1 loaf cornbread (cut into 1/2 inch cubes); 3 tbsp grapeseed oil (or any neutral cooking oil); 2 tsp salt; 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)

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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

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

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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