Cornbread Stuffing
This is a must have side dish for Thanksgiving. Flavorful and moist with a crispy top...this gluten-free cornbread stuffing is equal parts salty, savory, sweet and herby.....for the best stuffing ever!
Servings: 12 servings
Calories: 356kcal
Equipment
Ingredients
- 8 cups cubed vegan cornbread
- 2 Tablespoons olive oil
- 8 oz. mushrooms* sliced thin
- 1 large purple onion sliced thin
- 1 bulb fennel chopped
- 3 stalks celery diced
- 3 cloves garlic minced or pressed
- 1 cup chopped curly kale
- ¼ cup chopped fresh parsley
- 2 Tablespoons chopped fresh sage
- 1 teaspoon sea salt
- ½ teaspoon white pepper
- 2 cups vegetable stock
Instructions
- Preheat oven to 350
- Turn cornbread into croutons. Essentially, you want to dry it out. It's easiest if your cornbread is a few days old. You can cut it into cubes and leave on a baking tray in a single layer to dry. If they're not crumbly yet, or if you have just made the cornbread, you can bake them on a baking tray in a single layer at 350 for 20-25 minutes. Place cubes, plus any crumbs in a large bowl.
- Turn oven up to 400 degrees.
- Heat heavy skillet over medium heat. Swirl in olive oil and then add mushrooms, onions, fennel and celery. Cook, stirring occasionally for 10 minutes, as veggies soften. Add in salt, pepper, and garlic. Continue to cook for another 5-ish minutes, stirring, until veggies are soft and beginning to caramelize. If pan becomes too dry, add in 1 Tablespoon veggie stock at a time, as needed.
- Turn off heat and stir in kale, parsley and sage. Stir well and continue to stir until kale is wilted and thoroughly incorporated into mixture.
- Add veggies to bowl with cornbread croutons and mix well.
- 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.
Video
Notes
Cornbread croutons: These can be made up to a week in advance and stored at room temperature or up to 3 months in advance and stored in the freezer. Bring to room temp before continuing recipe with step #3.
Mushrooms: I used baby bellas. Any of the following, or a combo will also work well: crimini, oyster, shitake, button, white. If you don't like mushrooms, add 1 Tablespoon white miso paste to the veggie broth and whisk to fully incorporate before pouring over baking dish for that umami flavor.
Fennel: See photos on how to chop fennel. Save some of the fronds to decorate your finished stuffing. If you don't like/don't have a fennel bulb, add one additional stalk celery and use a larger onion.
Vegetable Broth: If you like a more moist stuffing, use 3 cups veggie stock. I like to make homemade stock so I can control the ingredients. If you use store bought stock, they often have salt in them already, so reduce the amount of salt you add to veggies when sauteeing.
Smaller batch: You can easily halve this recipe, or even cut down to ⅓ if that's the amount you need.
Nutrition
Serving: 1g | Calories: 356kcal | Carbohydrates: 42g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Sodium: 723mg | Fiber: 2g | Sugar: 2g