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I honestly never heard the term cornbread dressing until we moved to Florida, I have always referred to this delicious Thanksgiving side as stuffing.
Prepared from scratch, this stuffing is delicious and bursting with fresh ingredients. A perfect side dish that will compliment your festive meal. You can make the cornbread a day ahead and use it to make Tofu Turkey.
Ingredients For Cornbread Stuffing (Gluten-Free, Vegan)
- Gluten-Free Vegan Cornbread
- Onion
- Garlic
- Celery
- Carrot
- Dried herbs, thyme, sage, rosemary
- Vegetable Broth
This recipe is certainly a winner and it doesn’t last for too long at my Thanksgiving table, it is delicious served with Mashed Potatoes, Sweet Potato Casserole, Mac And Cheese, Lentil Meatballs, Cranberry Sauce and Gravy.
It’s yummy
Bursting with flavors
Festive
My awesome cornbread stuffing is a great way to please your craving for cornbread and stuffing.
How To Make Cornbread Stuffing Gluten-Free, Vegan?
- Preheat oven 350F/175C. Place cornbread pieces on a baking tray and bake for 8 minutes, remove from oven and transfer to a bowl.
- Heat olive oil or water in a skillet; add onions and saute; until soft. Stir in celery, garlic, and carrots stirring constantly for 3 minutes. Add sage, thyme, and rosemary.
- Combine vegetables with cornbread pieces in the bowl. Mix in vegetable broth carefully to moisten, and season with salt to taste.
- Spread stuffing mix evenly in a lightly oiled dish and lightly press. Bake for 30 minutes or until top is crisp and brown.
Note that if you don't like your cornbread stuffing sweet, reduce the sweetener in the cornbread to only 1 tablespoon.
Add sliced and sauteed Beyond sausage to the mix.
If you make this Cornbread recipe snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
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- Energy:
- 70 kcal / 293 kJ
- Fat:
- 3 g
- Protein:
- 2 g
- Carbohydrate:
- 49 g
Ingredients
- 6 cups cornbread, cut into bite sized pieces
- 1 tablespoon olive oil, or 1/4 cup water
- 1 medium onion, finely chopped
- 4 garlic cloves, chopped
- 1 cup celery stalk, chopped
- 1 cup carrot, diced
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rosemary
- 2 cups vegetable broth
- 1/2-1 teaspoon salt or to taste
- Preparation:
- 20 min
- Cooking:
- 1 h 25 min
- Ready in:
- 1 h 45 min
Instructions
Preheat oven 350F/175C. Place cornbread pieces on a baking tray and bake for 8 minutes, remove from oven and transfer to a bowl.
Heat olive oil or water in a skillet; add onions and saute; until soft. Stir in celery, garlic, and carrots stirring constantly for 3 minutes. Add sage, thyme, and rosemary.
Combine vegetables with cornbread pieces in the bowl. Mix in vegetable broth carefully to moisten, and season with salt to taste.
Spread stuffing mix evenly in a lightly oiled dish and lightly press. Bake for 30 minutes or until top is crisp and brown.
Notes
What a great recipe
Thank you Teliah!