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Closeup of vegan cornbread stuffing in a rectangle baking dish on a table with mini pumpkins and fresh rosemary sprigs.

Vegan Cornbread Stuffing

Homemade vegan cornbread stuffing is so good! The perfect side dish for Thanksgiving. No one will guess it's vegan and easily gluten free!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls and spoons
  • Measuring cups and spoons
  • Skillet or large pan
  • Baking dish 8x10-inch (20x25-cm)
  • Baking sheet
  • parchment paper

Method
 

  1. Prep step: Make the cornbread. In a large mixing bowl, make the cornbread. For full instructions, please see my cornbread recipe.
  2. 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.
  3. Preheat the oven to 375°F/190°C.
  4. 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.
  5. 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.
  6. 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

Note: Nutrition is only very approximate as the nutrition calculator does not have vegan cornbread and so used a traditional cornbread recipe made with milk, butter, and eggs. For best results, please calculate your own nutrition.
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.