Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
gluten free vegan recipes

Cornbread Stuffing


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

This Cornbread Stuffing is a delicious Thanksgiving alternative to traditional stuffing! Combine homemade cornbread with sautéed celery, onion, dried cranberries (or cherries!), vegetable stock, parsley, then rebake it for about 20 minutes for a gluten-free, egg-free, vegan holiday side dish.


Ingredients

Units Scale

Cornbread

  • 2 cups gluten-free yellow cornmeal
  • 1/4 cup gluten-free all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/4 cup unsweetened applesauce
  • 4 tbsp vegan/plant butter, melted
  • 1.5 cups oat milk, (or other plant milk)
  • 1/4 cup agave syrup

Stuffing

  • 1 medium onion, diced
  • 3 small-medium stalks celery, diced
  • 1/2 cup dried cranberries/cherries
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 cup vegetable broth
  • 4 tbsp vegan/plant butter, divided
  • 1 tbsp parsley
  • 1 tsp mushroom powder, (optional)

Instructions

Cornbread

  1. Preheat your oven to 400 degrees F
  2. In a large bowl, whisk together all the dry ingredients, then add the applesauce, milk, agave, and melted butter
  3. Spray a 9×13 baking dish with coconut oil, pour the batter into the baking dish and bake for 20-25 minutes until the edges start to brown and tha toothpick inserted in the center comes out clean

Stuffing

  1. While the cornbread is baking, heat your olive oil in a large skillet over medium heat, then add your diced onion and celery, saute about 5 minutes until soft, then add the dried cherries and parsley, toss to combine
  2. Add the salt and vegetable broth to the skillet and simmer for a couple minutes
  3. Keeping your oven on, remove the cornbread and using a spatula or large spoon, spoon the cornbread into larger chunks into a large bowl (be careful! your baking dish will be very hot!)
  4. Add the 4 tablespoons of butter, then pour the skillet mixture over the cornbread stuffing and stir. Add the mushroom powder here if using
  5. Transfer your stuffing to a large baking dish and cover with foil. Bake for about 20 minutes, you can remove the foil and bake for an additional 5-10 minutes if you like the top a little crispy
  6. Serve warm and store any leftovers in the fridge
  • Prep Time: 10 minutes
  • Additional Time: 0 hours
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 1 people