Plant-Based Cornbread Stuffing
Whether you're celebrating Thanksgiving, Christmas, or any special occasion, this plant-based cornbread stuffing will impress with its delectable blend of flavors and textures. And when you drizzle that rich mushroom-based gravy over it, along with a heaping scoop of creamy mashed potatoes, you've got a mouthwatering trio bound to be the highlight of your feast.
Prep: 45 mins
Cook: 35 mins
Yield: 6
Adapted from Better Than Vegan by Chef Del (BenBella Books, 2013).
Ingredients
Ingredients
- 1 recipe cornbread
- 1 small onion, diced
- 2 stalks celery, diced
- 2 cups whole-grain bread crumbs
- 1 Tbsp dried sage
- 1 tsp poultry seasoning
- 1 tsp dried marjoram
- 4 cups low-sodium vegetable broth, more or less as needed
- Sea salt and black pepper to taste
Instructions
Instructions
- 1. Preheat the oven to 275 °F.
- 2. Cube the cornbread into ¾-inch pieces and place it on a baking sheet. Bake for 30 minutes, or until the cornbread is dry.
- 3. While the cornbread toasts in the oven, heat a large skillet over medium-high heat. Add the onion and celery and sauté for 7–8 minutes until the onions are translucent and start to brown. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan.
- 4. Add the whole-grain breadcrumbs, sage, poultry seasoning, marjoram, and vegetable broth. Cook for 2 minutes.
- 5. Remove the pan from the heat, and set aside.
- 6. Turn the oven up to 350 °F.
- 7. Add the cornbread to a bowl with the onion mixture, season with salt and pepper, and toss to mix well.
- 8. Place the mixture into a 9x13-inch baking dish and bake for 30–35 minutes until browned.
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