Go Back
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.
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