Vegan Cornbread Stuffing

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This Vegan Cornbread Stuffing is chock-full of autumn flavors and it'll be a hit at your holiday table. The combination of sautéed aromatics, savory vegan sausage, tart cranberries, and rustic cornbread will have them going back for seconds. It's irresistible!

If you're a big stuffing fan like me, you're going to go crazy over this Vegan Cornbread Stuffing because you'll get the best of both worlds. It calls for a combination of cornbread and white bread which yields the perfect contrasting texture.

As it bakes in the oven, the cornbread will crumble slightly, the regular bread will get crispy, and it all melds together into one heavenly bite!

It pairs nicely with almost anything on your holiday table. I like to serve it alongside my Vegan Wellington, and my favorite classic side dishes such as this Vegan Green Bean Casserole, my Vegan Sweet Potato Casserole, and of course, Mashed Potatoes and Gravy!

AND we can't forget the Vegan Pumpkin Pie for dessert! That's a must!

Ingredients, Notes, and Substitutions

️🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.

Vegan Cornbread - you can use my vegan cornbread recipe or any recipe that you like. Even store-bought will work. You'll need about 7 cups of 1-inch cubes.
Artisan Bread - you can use any crusty bread that you prefer or even sandwich bread will work. You'll need about 4 cups of cubes.
Vegan Sausage - I prefer Field Roast Apple & Sage Sausages because the flavors really seem to match, but any vegan sausages will work. You can also omit them if preferred. 10 ounces of chopped mushrooms are a nice replacement too.
Vegan Butter - This gives the stuffing a wonderful buttery-rich flavor. I like Miyoko's or Earth Balance, but any vegan butter will work.
Onion - I used yellow onion, but you can use red onion, leeks, or even shallots.
Celery - If you don't like celery, you can omit it or use carrots or bell peppers.
Garlic - Fresh is best here!
Fresh Herbs - I used sage, thyme, rosemary, and parsley, but you can use any flavor combination that you like. You can also use dried herbs in their place.
Vegetable Broth - I used a flavorful, reduced-sodium variety by Better Than Bouillon. I highly recommend it.
Dried Cranberries - dried cherries are a great replacement, but you can use any dried fruit that you prefer or omit it altogether.

How to Make Vegan Cornbread Stuffing

First, you'll need to make the cornbread and cut it into cubes along with the artisan bread. Then you'll need to dry them out by baking them or leaving them out for a day to get stale. See more details in the recipe card below.

• Heat oil in a pan over medium heat. Add the sausage and cook until golden brown. Set aside.
• Place pan back on the stove and melt the butter. Add onion, and celery, then sauté until softened.
• Add garlic, sage, thyme, and rosemary. Sauté for 30-60 seconds, until fragrant.
• Stir in 1 cup of broth to combine.
• Add the mixture to the bowl of bread cubes, then toss to combine.
• Pour another cup of broth over the cubes and toss to combine. Let it sit a minute before adding the remaining broth.
• Add the sausage, cranberries, parsley, salt, and pepper, then toss to combine. Taste for seasoning and add more if needed.
• Place mixture into baking dish and wrap in foil. Bake for 30-35 minutes until heated throughout. Remove foil and bake uncovered for 15-20 minutes or until lightly brown and crispy on top.

Success Tips

• The consistency of stuffing is all a matter of taste. Some people prefer it moist, almost bread pudding-like, and some people prefer a drier stuffing. So this is why the broth amount is just a guideline. Add more or less liquid according to your stuffing preference.
• Make sure the bread cubes are dried well or stale before you begin or your cornbread stuffing could end up on the soggy side.
• If your stuffing seems dry after baking, you can remoisten it with a ½ cup of warm vegetable broth that's combined with 1-2 tablespoons of melted butter. Cover and bake for another 15 minutes then bake uncovered for 10 minutes if you want a crispy top.
• If your stuffing is over moistened, reduce the heat to 350 F. and cook it uncovered for a little longer.

If you'd like to learn more success tips here's a helpful article on the mistakes to avoid when making stuffing.

Add-In Ideas

This vegan cornbread stuffing has all the flavor and texture you can dream of, but if you want to add a little something extra, here are some suggestions:

• For extra crunch, add ½ cup roasted chopped pecans, walnuts or slivered almonds.
• Want more sweet-tart flavor? Add 1 diced granny smith apple with the onions and celery.
• For a little kick, sauté a deseeded and diced jalapeño with the onions and celery or add ½ teaspooon or red pepper flakes. You can also swap out the regular vegan sausage for a spicy one.

Can I make stuffing ahead of time?

Absolutely! I usually prepare it the day before our holiday dinner so it tastes fresh. It can be fully prepared right up until the baking step. Just cover it tightly and store it in the fridge until you're ready to bake.

Can I freeze cornbread stuffing?

Yes, this vegan cornbread stuffing freezes really well for 2-3 months as long as it's wrapped tightly. You can bake it right from its frozen state. Just lower the heat to 325 F. and bake it covered with foil for 45-50 minutes or until it's heated throughout.

Then remove the foil and bake at 350 F. until browned and crispy. If it seems dry while baking, pour a combination of broth and melted butter on top to keep it moist.

More holiday recipes to enjoy

• Quinoa Stuffed Acorn Squash
• Apple Cranberry Sauce
• Pumpkin Chocolate Chip Cookies
• Vegan Thanksgiving Recipes