Cornbread Stuffing Recipe


" Cornbread stuffing is a must have Thanksgiving side dish. This delicious recipe is equal parts salty, savory, sweet and herby for a flavorful and moist gluten-free and vegan stuffing that’s soft underneath and crispy on top. "

- Debra Klein


Vegan Cornbread Olive Oil Mushrooms Purple Onion Bulb Fennel Celery Garlic Chopped Kale Parsley Vegetable Stock Sage

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Prep The Cornbread

Turn cornbread into croutons. You can cut it into cubes and leave on a baking tray in a single layer to dry. If the cornbread is fresh, bake them on a baking tray in a single layer at 350 for 20-25 minutes.

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Cook The Vegetables

Heat heavy skillet over medium heat. Swirl in olive oil and then add mushrooms, onions, fennel and celery. Continue to cook until veggies are soft and beginning to caramelize.

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Combine The Ingredients

Rinse, drain and add to small saucepan with 1 ½ cups water. Bring to a boil, reduce heat to a low simmer, cover and cook until water has been absorbed, about 15 minutes.

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Bake The Stuffing

Pour cornbread/veggie mixture into 9 x 13 baking pan. Pour on 2 cups veggie stock and cover with foil. Bake covered for 25 minutes. Uncover and bake additional 15 minutes.

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Serve immediately, or cover with foil and refrigerate for up to 3 days. Reheat, uncovered in 350 degree oven for 30 minutes, until heated through.

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Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.