Description
This vegan cornbread stuffing is a perfect side dish for your holiday menu, combining tender, sweet gluten-free cornbread with fresh herbs, sautéed celery, onions, and garlic. Moist and flavorful, it’s sure to be a crowd-pleaser that disappears quickly from the table.
Ingredients
Cornbread Base
- 9-10 cups of 1 batch gluten-free cornbread muffins, dried out for a day and broken into 1 inch pieces
Vegetable Mix
- 1 tablespoon coconut oil
- 4 stalks celery, chopped
- 1 small onion, chopped finely
- 3 cloves garlic, minced finely
- 1 teaspoon fresh sage, chopped finely
- 1 teaspoon fresh thyme, chopped finely
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Others
- 2 1/2 cups vegetable broth (or more, for preferred moisture)
- 1 flax egg
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the stuffing.
- Dry Cornbread: Ensure your gluten-free cornbread is dried out. If it still has moisture, spread the pieces on a baking sheet and dry in the oven during preheating for about 15 minutes, until it feels like just-stale bread.
- Sauté Vegetables and Herbs: In a pan over medium heat, melt the coconut oil. Add the chopped onion, garlic, and celery. Stir in fresh thyme, sage, salt, and black pepper. Cook for 5 to 8 minutes until the onions are tender and the garlic is fragrant. Remove from heat.
- Combine Ingredients: In a casserole dish, place the dried cornbread pieces. Add the sautéed vegetable mixture and the flax egg, stirring to combine. Pour in 2 1/2 cups of vegetable broth and mix again. Adjust moisture by adding more broth by 1/4 cup increments if needed, or less if you prefer a drier stuffing.
- Bake Stuffing: Place the casserole dish in the oven and bake for 25 minutes. The stuffing should be set, with a golden brown, slightly crusty top.
- Cool and Serve: Remove from the oven, allow to cool slightly, then serve warm and enjoy this flavorful vegan cornbread stuffing.
Notes
- To store: Keep leftover cornbread stuffing in an airtight container or covered casserole dish in the refrigerator for up to one week. Reheat in the oven at 350ºF until warmed through.
- To freeze: Freeze stuffing in an airtight container for up to one month. Thaw overnight in the refrigerator before reheating. Add vegetable broth before reheating if needed to maintain moisture.