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This Vegan Cornbread Stuffing will be the star at your holiday table. It’s gorgeous to look at and chock-full of autumn flavors.
A few weeks back on Facebook, I asked some readers what type of Thanksgiving recipes they’d like to see on Vegan Huggs. I received SO many tasty suggestions, but unfortunately, I didn’t have time to make most of them. I guess I should’ve asked sooner.
A lot of suggestions were for “dressing” and I’m so not used to calling it that, so I thought everyone wanted salad dressing. “Such a healthy bunch”, I thought. I grew up calling it stuffing, even when it wasn’t stuffed, so dressing makes me think of salad.
So I was able to grant the request for dressing, but my brain has to call it stuffing. Fair enough?
I usually make my Sourdough Bread Stuffing every year, but I thought it would be nice to change things up. It’s good to get out of your comfort zone sometimes.
So, I made some extra cornbread and tested the waters. My very first batch of Vegan Cornbread Stuffing was born and it was a success (in my humble opinion).
All the flavors of Thanksgiving in one dish
It has the perfect balance of saltiness from the sausage with a hint of tart & sweet flavors from the apples and cranberries. The toasted pecans add a soft buttery flavor too.
I added all the herbs and veggies from a classic stuffing too. The sage, thyme, rosemary, and parsley will bring optimum flavor, to your already flavorful dish.
I think it worked out quite nicely. Every ingredient compliments one another and makes this stuffing really addicting. Beyond satisfying too!
Simple to make
There are a few extra steps than your average stuffing recipe, but it’s really easy to prepare. It will be worth it when you hear all the compliments you get at dinner.
Feel free to use any cornbread recipe you’d like or one from a box. It all works! You can even buy store-bought cubes if you can find a vegan variety.
Thanksgiving is next week, so it’s probably a good idea to hit the stores this weekend. Go early to beat the crowds and avoid out-of-stock items. Don’t forget your list!
I’d love to hear from you
If you make this Vegan Cornbread Stuffing, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Vegan Cornbread Stuffing
- 1 batch of skillet cornbread , cut into 1-inch cubes, about 6-7 cups (*see note)
- 3 tablespoons ground flaxseed + 9 tablespoons water
- 1 cup cranberries , fresh or frozen
- 2 tablespoons sugar
- 4 tablespoons vegan butter , divided
- 1 large onion , diced
- 3 stalks celery , diced
- 1 large green apple , diced
- 3-4 cloves garlic , minced
- 1/2 cup fresh parsley , chopped (divided)
- 1 tablespoon ground sage
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2-3 links smoked apple sage vegan sausage , crumbled or sliced (or any vegan sausage)
- 1 cup pecans , toasted (*See note)
- 1 teaspoon salt , more to taste
- Fresh cracked pepper , to taste
- 2-3 cups vegetable broth , low sodium (*see note)
- Preheat oven to 350 degrees F. Lightly grease 9x13 baking dish and set aside.
- Spread bread cubes onto a baking tray and place in oven until they are dry & toasted. About 15-20 minutes. Move them around occasionally and keep an eye on them so they don't burn. Place the toasted cubes in a large mixing bowl and set aside. *See note for an alternative drying method.
- Prepare flax eggs in a small cup or bowl by mixing together the ground flaxseed & water. Set aside about 10-12 minutes.
- In a small saucepan over medium-high heat, add the cranberries and sugar with one tablespoon of water. Cook until sugar dissolves and cranberries soften and some burst. About 5-6 minutes. Set aside.
- Increase heat to 375 degrees F
- In a large pan, add 2 tablespoons of butter over medium heat. Add onion, celery, apple, and garlic, sauté until softened. About 5-6 minutes.
- Add 2 tablespoons fresh parsley, thyme, rosemary & sage, sauté for 1-2 minutes, until fragrant.
- Add remaining 2 tablespoons of butter and sausage. Sauté for 5-6 minutes until sausage is lightly browned. Remove from heat and add the mixture to the bowl of bread cubes.
- Add flax eggs to 1 cup of broth and combine (this will help to distribute evenly over the cubes). Start slowly pouring over cubes and toss gently to combine.
- Add cranberries, pecans, salt, pepper and remaining 2 tablespoons of parsley. Toss gently to combine.
- Keep adding broth until desired moisture is achieved. The bread should be very moist, but not soggy. Let the bread sit a minute to determine if it needs more broth. Make sure all of the liquid is absorbed into the bread. Taste for seasoning and add more as needed.
- Place mixture into your prepared baking dish. Wrap tightly in foil. Place in the oven and bake for 30-35 minutes.
- Remove foil and bake uncovered for 15-20 minutes or until lightly brown & crispy on top. (*optional: I like to brush on some melted butter before baking uncovered, for an extra crispy top). Let sit 10 minutes before serving.