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Vegan Cornbread Stuffing (GF Optional) Recipe

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3.9 from 9 reviews

This Vegan Cornbread Stuffing is a delicious and wholesome side dish perfect for holiday meals or any comforting dinner. Made with either classic vegan cornbread or a gluten-free option, fresh cranberries, sautéed leeks and onions, crunchy nuts, and flavored with thyme and vegetable broth, this stuffing is moist, flavorful, and wholesome. With a crispy golden top and a tender, moist interior, it is a festive and flavorful dish suitable for vegans and optionally gluten-free diets.

Ingredients

Cornbread

  • 2 batches of Perfect Vegan Cornbread or Best Vegan Gluten-Free Cornbread

Cranberry Topping

  • 12 ounces fresh cranberries, rinsed
  • 1/4 cup water (or substitute orange juice for more flavor)
  • 1/4 cup maple syrup (to taste)

Stuffing Mix

  • 2 Tbsp olive oil or vegan butter
  • 1 medium white or yellow onion, diced
  • 2 medium leeks, thinly sliced (~2 cups)
  • 1 healthy pinch each salt and black pepper (plus more to taste)
  • 1 tsp dried thyme
  • 2/3 cup chopped raw pecans or walnuts (optional)
  • 2 cups vegetable broth

Instructions

  1. Prepare Cornbread: Make a double batch of vegan cornbread at least one day before assembling the stuffing. Allow it to cool, then cube and leave uncovered at room temperature for 24 hours. This drying process prevents mushiness and helps the cornbread absorb broth better.
  2. Bake Cranberries: Preheat the oven to 400°F (204°C). Place rinsed cranberries in a small baking dish, add 1/4 cup water or orange juice and 1/4 cup maple syrup. Toss to combine, then bake for 20 minutes until bubbly and softened. Remove and set aside; reduce oven temperature to 375°F (190°C).
  3. Sauté Vegetables: Heat a large skillet over medium heat and add olive oil or vegan butter. Add diced onion, sliced leeks, and a pinch of salt and pepper. Sauté while stirring frequently until the vegetables are soft and fragrant. Remove from heat and set aside.
  4. Combine Ingredients: In a large mixing bowl, add the dried cornbread cubes, sautéed leeks and onions, dried thyme, and chopped nuts if using. Season again with salt and pepper. Pour in vegetable broth gradually, starting with 1 cup and working up to 2 cups, gently tossing to moisten the bread without creating a puree.
  5. Add Cranberries: Gently fold the baked cranberry mixture into the cornbread mixture for even incorporation.
  6. Assemble and Bake: Grease a 9×13-inch baking dish and transfer the stuffing mixture into it, spreading evenly. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and continue baking for an additional 30-40 minutes until the top is golden brown and crispy.
  7. Rest and Serve: Let the stuffing rest for 5-10 minutes before serving. Store leftovers in the refrigerator for up to 5 days, though it is best enjoyed fresh.

Notes

  • Drying the cornbread overnight is crucial to prevent soggy stuffing and to help the bread soak up the vegetable broth properly.
  • You can substitute water with orange juice when baking cranberries for added flavor complexity.
  • Nuts are optional but add a nice crunch and texture contrast.
  • Ensure the vegetable broth is added gradually to avoid oversaturating the cornbread.
  • This stuffing can easily be made gluten-free by using gluten-free cornbread.
  • Leftovers reheat well in the oven or microwave.

Find it online: https://cookedbysarah.com/vegan-cornbread-stuffing-gf-optional-recipe/