5.01

Cornbread Stuffing (Gluten-Free,Vegan)

Cornbread Stuffing (Gluten-Free,Vegan)
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This fabulous Cornbread Stuffing is not only flavorful but its gluten-free and vegan. If you have never tried cornbread stuffing, then you should, you are in for a pleasant treat!

Cornbread Stuffing (Gluten-Free,Vegan)

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.

The base is my GLUTEN-FREE VEGAN CORNBREAD recipe, that is so moist and delicious. I added celery, carrots, garlic along with fresh onions and aromatic herbs.

Cornbread Stuffing (Gluten-Free,Vegan)

This recipe is certainly a winner and it doesn’t last for too long.

It’s yummy

Bursting with flavor

Festive

My awesome cornbread stuffing is a great way to please your craving for cornbread and stuffing.

Here is my GLUTEN-FREE, VEGAN CORNBREAD recipe

Cornbread Stuffing (Gluten-Free,Vegan)

Note that if you don't like your cornbread stuffing sweet, reduce the sweetener in the cornbread to only 1 tablespoon.

Per 100g
Energy:
70 kcal / 293 kJ
Fat:
3 g
Protein:
2 g
Carbohydrate:
99 g

Ingredients

For: 8 
Preparation:
20 min
Cooking:
1 h 25 min
Ready in:
1 h 45 min

Instructions

  1. Preheat oven 350F/175C. Place cornbread pieces on a baking tray and bake for 8 minutes, remove from oven and transfer to a bowl.

  2. 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.

  3. Combine vegetables with cornbread pieces in the bowl. Mix in vegetable broth carefully to moisten, and season with salt to taste.

  4. Spread stuffing mix evenly in a lightly oiled dish and slightly press. Bake for 30 minutes or until top is crisp and brown.

Please Leave a Comment and a Rating

Rating

2 Comments
  1. Teliah Nashonia
    November 23, 2017

    5.00

    What a great recipe

    • Michelle Blackwood
      November 23, 2017

      Thank you Teliah!