Homemade Vegan Cornbread Stuffing
Homemade vegan cornbread stuffing is so good! It’s the perfect side dish for Thanksgiving or any cozy holiday meal. With homemade cornbread, fresh apples and cranberries, plus lots of sage and thyme, this is an unbelievably delicious cornbread stuffing! And no one will guess it’s totally vegan, dairy free, egg free, nut free, and with a gluten free option!
This is a newer recipe for my family but good gravy is it one that we know we’ll make forever!
Thanksgiving is all about the side dishes if you ask me. Things like creamy green bean casserole, sweet and simple sweet potatoes with marshmallow topping, and stuffing, of course!
If you’re more in the mood for a classic stuffing recipe, check out my homemade apple and cranberry stuffing here! It’s also gluten free friendly.
Ingredients
For the full list of ingredients, complete with recipe amounts, please see the recipe card below.
- Cornbread: Most store-bought cornbread is made with milk and eggs, so you’ll probably have to make this homemade. The good news is I have a super simple cornbread recipe that mixes together in one bowl and bakes in 35 minutes!
- Herbs & Spices: Thyme, sage, parsley, and rosemary all combine for the most fragrant flavor. I also add a tablespoon of my homemade all-purpose seasoning mix which is a fantastic all around season mix!
- Fruit & Veggies: Fresh apples, cranberries, celery, sweet onion, carrots, and just the right amount of garlic.
Substitutions
To make this gluten free, simply use your favorite gluten free flour when making the cornbread. I find that gluten free bread dries out more quickly than wheat bread, so if you’re baking it to dry out the cubes, start checking the bread after 15 minutes.
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
- Make the cornbread. Preheat the oven and combine all the ingredients to make the cornbread. Bake it for 35 minutes and allow it to cool completely on a wire rack.
- Cut the cornbread into cubes or tear into bite sized pieces. Leave it out overnight on a parchment lined baking sheet to dry out. However, if you’re like me and have two little dogs who turn into mountain climbers when I leave things on the counter, spread the bread cubes on a baking sheet and bake them for 30 minutes or so to dry them out. Lightly toasting the bread keeps it from turning soggy.
- Cook the vegetables. In a large skillet, heat up the vegan butter or olive oil and cook the onions, carrots, and celery until the onions translucent. Add the garlic and cook one minute more.
- Combine. In a large bowl, mix together the toasted bread cubes, the cooked vegetables, the chopped apples and cranberries, along with all the herbs and spices and the vegetable broth. Give it a good mix and pop it into your baking dish.
- Bake. Bake the stuffing uncovered for about 35 minutes or until lightly browned and crispy on top. Enjoy!!
How to Make Ahead
Honestly, stuffing is one of those things that gets better the next day, so making it the day before serving is the best!
To make it the day before, simply toast the bread and store it in a bowl, covered with a clean kitchen towel and stored in a cool, dry place. This will help keep it toasty. Cook the vegetables and fruit, then store in an airtight container in the fridge overnight. The day of serving, combine and bake as directed.
How to Store
Fridge: Store leftovers in the fridge for up to 4 days. It tends to do a weird combo of drying out and getting really soggy after that point.
Freezer: Freeze the fully baked and cooled stuffing in the freezer for up to 2 months. Thaw in the fridge overnight and allow it to come to room temperature. Reheat in the oven at 350F/180C for 20 minutes uncovered or until warmed through.
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Equipment
- Mixing bowls and spoons
- Measuring cups and spoons
- Skillet or large pan
- Baking dish 8×10-inch (20×25-cm)
- Baking sheet
- parchment paper
Ingredients
- 6 cups cornbread cubed
- 3 celery
- 3-4 carrots
- 2 apples
- 1/2 onion or 3 shallots
- 3 garlic cloves
- 1/2 cup cranberries
- 1/2 cup broth
- 2 tablespoons vegan butter
- 1 teaspoon dried parsley
- 1 teaspoon dried sage
- 1 teaspoon all purpose seasoning mix or poultry seasoning of choice
Instructions
- Prep step: Make the cornbread. In a large mixing bowl, make the cornbread. For full instructions, please see my cornbread recipe.
- Dry out the cornbread. After baking and cooling the cornbread, either cut cornbread into tiny cubes or tear into bite sized pieces. Allow it to dry out overnight on a parchment lined baking sheet or bake in the oven at 325°F/160°C for 30 minutes, stirring every 10 minutes, or until the bread is dried out. Set aside.
- Preheat the oven to 375°F/190°C.
- Cook the vegetables. In a large skillet over medium heat, add the chopped onion, celery, and carrots. Allow this to cook down for a good 10 minutes. Add the garlic and cook one more minute.
- Combine. In a large mixing bowl, combine the cooked vegetable mixture along with the toasted bread crumbs, apples, cranberries, along with all the herbs and spices. Mix well. Transfer to your baking dish. Pour the broth over top after adding to the dish.
- Bake. Bake the stuffing uncovered for about 35 minutes or until the cornbread on top gets toasty and golden brown. If your stuffing is browning too quickly, you can loosely cover with a sheet of aluminum foil. Remove from the oven and let rest 5 minutes before serving. Enjoy!
Notes
Nutrition
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