Make vegan cornbread stuffing, an easy plant-based and gluten-free stuffing, made with homemade cornbread. Sweet and savory!
If you're looking for another way to eat cornbread on Thanksgiving, this vegan cornbread stuffing is it!
This stuffing uses a batch of cornbread instead of a loaf of bread!
The stuffing is a lovely mixture of sweet cornbread and savory herbs, for a tasty flavor profile. The cornbread breaks down into an incredibly soft texture, and the whole casserole dish is just filled with thick, fluffy, extra-flavorful cornbread. So good!
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Why I love this Vegan Cornbread Stuffing
- Dietary needs - this stuffing is vegan, gluten-free, dairy-free, plant-based, oil-free, and refined sugar-free
- Loaded with cornbread - the sweet corn flavor is incredible!
- Delicious side dish - it's not Thanksgiving without a tasty stuffing. This stuffing will be devoured at Thanksgiving dinner
- Prep ahead of time - Thanksgiving day can be crazy! This stuffing can easily be prepared ahead of time to save your sanity the day you're hosting guests. I have notes below on how to prep and reheat
Ingredient Notes & Substitutions
- Cornbread: I used my Vegan Cornbread recipe. It's gluten-free too!
- Yellow Onion: a red onion would work too.
- Celery: celery adds a nice crunch and an earthy flavor to the stuffing.
- Vegetable Broth: look for a vegetable broth with no added sugar
- Herbs: dried parsley, sage, and thyme. Classic Thanksgiving herbs make this stuffing taste like fall!
- Salt & Black Pepper
Step-By-Step Instructions
Step 1. The day before preparing the stuffing, make the cornbread.
Step 2. Preheat the oven to 350°F. Use a serrated knife to slice the cornbread into ¾" cubes.
Step 3. Transfer the cornbread cubes to a baking sheet and toast in the oven for 20 minutes.
Step 4. Meanwhile, in a large skillet, sauté the onion and celery over medium heat for 7-10 minutes, until soft. Add a splash of vegetable broth if the veggies start to stick.
Step 5. Add the toasted cornbread, parsley, sage, thyme, salt, and pepper to the pan. Toss gently and allow to toast for 1-2 minutes over the heat.
Step 6. Turn off the heat and pour on the vegetable broth. Toss gently 2-3 times, careful not to break too many pieces.
Step 7. Transfer the mixture to a medium sized baking dish. Cover with aluminum foil and bake for 30 minutes. Then uncover and bake 25-30 minutes more until the top of the stuffing is golden brown.
Step 8. Let cool 5 minutes before serving. Garnish with fresh sage, thyme, and/or parsley.
FAQ & Expert Tips
If you want you can serve immediately after mixing in the broth. The stuffing will not be as sticky, but the flavor will be the same and it is significantly quicker this way.
This stuffing can be prepared up to two days in advance. Bake the stuffing as per the instructions. Then on the day you'd like to serve heat at 250°F for 15-20 minutes until warmed through.
Store this stuffing covered in the fridge for up to a week.
Recipe Prayer
Thank you God for this stuffing. We are grateful for your abundance on this day. Amen.
More Thanksgiving sides
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📖 Recipe
Vegan Cornbread Stuffing
Equipment
Ingredients
- 1 Recipe Vegan Cornbread
- 1 Large Yellow Onion finely diced
- 3 Stalks Celery finely diced
- 2 Cups Vegetable Broth
- 1 Teaspoon Dried Parsley
- ½ Teaspoon Dried Sage
- ½ Teaspoon Dried Thyme
- 1 Tablespoon Kosher Salt
- ¼ Teaspoon Black Pepper
Instructions
- The day before preparing the stuffing, make the cornbread.
- Preheat the oven to 350°F. Use a serrated knife to slice the cornbread into ¾" cubes. (See post for an image of how I sliced my cornbread.)
- Transfer the cornbread cubes to a baking sheet and toast in the oven for 20 minutes.
- Meanwhile, in a large skillet, sauté the onion and celery over medium heat for 7-10 minutes, until soft. Add a splash of vegetable broth if the veggies start to stick.
- Add the toasted cornbread, parsley, sage, thyme, salt, and pepper to the pan. Toss gently and allow to toast for 1-2 minutes over the heat.
- Turn off the heat and pour on the vegetable broth. Toss gently 2-3 times, careful not to break too many pieces.
- Transfer the mixture to a medium sized baking dish. Cover with aluminum foil and bake for 30 minutes. Then uncover and bake 25-30 minutes more until the top of the stuffing is golden brown.
- Let cool 5 minutes before serving. Garnish with fresh sage, thyme, and/or parsley.
Nutrition
Nutrition information is an estimate.
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