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    Home » Thanksgiving

    Vegan Cornbread Stuffing

    October 20, 2021 By Melissa Huggins / 6 Comments

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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!

    Overhead view of a fully baked vegan cornbread stuffing in a casserole dish.

    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!

    Table of Contents

    • Ingredients, Notes, and Substitutions
    • How to Make Vegan Cornbread Stuffing
    • Success Tips
    • Add-In Ideas
    • Can I make stuffing ahead of time?
    • Can I freeze cornbread stuffing?
    • More holiday recipes to enjoy
    • Vegan Cornbread Stuffing

    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.

    Ingredients to make the stuffing recipe on a table top.

    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

    4 process photos of onions, celery, garlic, and herbs cooking in a pan.
    4 process photos showing how to combine vegetable mixture with dried bread cubes.

    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.
    Close up view of vegan cornbread stuffing in a casserole dish with spoon inside.

    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.

    Side view of cornbread stuffing in a casserole dish.

    More holiday recipes to enjoy

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

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would really make my day! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it! 

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

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    5 from 2 votes

    Vegan Cornbread Stuffing

    This Vegan Cornbread Stuffing is chock-full of autumn flavors and will 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!
    Prep Time20 mins
    Cook Time55 mins
    Total Time1 hr 15 mins
    Course: Side Dish
    Cuisine: American
    Servings: 8 people
    Calories: 392kcal
    Author: Melissa Huggins

    Ingredients

    • 1 batch vegan cornbread , cut into 1-inch cubes, about 7 cups
    • 4 cups artisan bread cut into 1-inch cubes (measured cubed)
    • 2 links vegan sausage , crumbled (optional)
    • 1-2 tablespoons avocado oil or preferred oil (to cook sausage)
    • 6 tablespoons vegan butter + more for greasing dish
    • 1 large onion , diced
    • 3 ribs celery , diced or sliced
    • 4 cloves garlic , minced
    • 2 tablespoons fresh sage , chopped (sub 2 teaspoons ground)
    • 1 tablespoon fresh thyme , chopped (sub 1 teaspoon dried)
    • 1 tablespoon fresh rosemary , chopped (sub 1 teaspoon dried)
    • 3 cups vegetable broth , reduced sodium (more if needed)
    • ½ cup dried cranberries
    • ½ cup fresh parsley , chopped
    • Salt and Pepper , to taste

    Recommended Equipment

    • 3-Quart Casserole Dish
    • Large Mixing Bowl
    • Large Baking Tray
    • Large Skillet or Pot
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    Instructions

    • Preheat oven to 350 °F (177 °C). (*If your bread cubes are already dried, you can skip this and the following step)
    • Spread cornbread cubes and artisan bread cubes onto a large baking tray or 2 smaller trays (don't overcrowd or they won't dry quickly). Bake until they are dry and toasted. About 25-30 minutes. Stir occasionally for even drying and watch carefully so they don't burn or get overly brown. Remove from oven, then let them cool. Now place them in a large mixing bowl and set aside. (See note for drying alternative)
    • Increase heat to 375 °F (190 °C). Lightly grease a 3-quart baking dish and set aside.
    • Heat oil in a large pan over medium heat. Once shimmering, add the sausage and cook until golden brown. About 2-4 minutes. Remove from pan and set aside on a paper-towel-lined plate.
    • Place pan back on the stove and melt the butter over medium heat. Add onion, and celery, then sauté until softened. About 5-6 minutes.
    • Add garlic, sage, thyme, and rosemary. Sauté for 30-60 seconds, until fragrant. 
    • Stir in only 1 cup of broth to combine. Remove from heat and add the mixture to the bowl of bread cubes. Gently toss to combine and let it rest for a minute. (the cornbread will crumble a little bit which is ok)
    • Now start slowly pouring another cup of broth over the cubes and toss gently to combine. Let it sit another minute before slowly adding the remaining broth or until moisture preference is achieved. The bread should be very moist, but not soggy, and there shouldn't be liquid pooling at the bottom.
    • Now add the cooked sausage, cranberries, parsley, salt, and pepper. Toss gently to combine. Taste for seasoning and add more if needed.
    • Place mixture into your prepared baking dish and wrap tightly in foil. Place in the oven and 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.  Let sit 10 minutes before serving.

    Notes

    1. Cornbread: If you make my Vegan Cornbread for this recipe, I would omit the ¼ cup of cane sugar. I left the brown sugar in the recipe and didn't feel like it was too sweet. I think it complimented the dish well. However, you can reduce that to 2 tablespoons if preferred.
    2. Another way of drying your bread cubes is by spreading them out on a baking rack or sheet and leaving them out for 1-2 days to get stale. You can cover them with a thin tea towel. I usually use this drying method, so the task is out of the way, and I'll have less to do on the day I make the stuffing. 
    3. Artisan Bread - you can use any crusty bread that you prefer or even sandwich bread will work as long as it's not too soft like Wonderbread.
    4. 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.
    5. Troubleshooting: If your stuffing seems dry after baking, you can remoisten it with a ½-3/4 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 the stuffing is over moistened, reduce the heat to 350 F. and cook it uncovered for a little longer. 
    6. I prefer the Field Roast Apple and Sage Sausages for this recipe because the flavors really seem to match, but any vegan sausages will work. You can also omit them if preferred. 
    7. Make Ahead - I usually make this recipe the day before. 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. 

    Nutrition

    Calories: 392kcal | Carbohydrates: 53g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Sodium: 393mg | Sugar: 8g
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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. Al Redmiles

      November 17, 2022 at 9:21 am

      Hello!
      Can I also freeze this before the baking portion? I need it a made a few days ahead of time and wondered if freezing was okay. Thank you!

      Reply
      • Melissa Huggins

        November 17, 2022 at 9:42 pm

        Yes, you can freeze it before baking. Then pop it in the oven right from the freezer...no need to thaw. It should take about 45-60 minutes. Feel free to reach out if you have any other questions. Have a Happy Thanksgiving!

        Reply
    2. Patty

      April 27, 2022 at 10:12 am

      5 stars
      Yum, this was so full of flavor and so easy to make. My family loved it! Thank you for the delicious recipe!

      Reply
    3. Amy

      October 21, 2021 at 3:17 am

      When you dry the bread cubes in the oven, is it just the artisan bread or the corn bread cubes too?

      Reply
      • Melissa Huggins

        October 21, 2021 at 10:57 am

        Hi Amy, it's for the cornbread and the artisan bread. I will make it more clear in the recipe card. Thank you for letting me know 🙂

        Reply
    4. Paul

      November 09, 2019 at 6:10 pm

      Can this recipe be pre-prepared prior to cooking, refrigerated, then cooked the next day? Thanks.

      Reply

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