Prep Time: 1.5 hours
(if you make the cornbread from scratch)
Makes about 6 servings
Drumroll please, Cornbread Stuffing! I have always loved stuffing. When I cut gluten out of my diet, I had to find an alternative to the glutenous stuffing I was so accustomed to enjoying. I couldn’t live the rest of my life stuffingless. Cornbread Stuffing is the perfect alternative. I make my own cornbread for use in this recipe. I like Bob’s Red Mills Cornmeal for my cornbread, but you can use whatever brand you prefer.
One of the reasons why I am able to live limiting my gluten intake and consuming vegan food is the fact that there are so many options available that fill the void when you know that you need to cut something out or alter its ingredients. I have never felt that I am denying myself anything. In fact, I feel the joy in that I can take care of my health and still eat delicious foods that are nourishing to my body.
Naturally, it cannot be Thanksgiving without stuffing! Eating vegan, I spare the turkey on my favorite holiday. But, it’s the side dishes that make the meal so fantastic that I anticipate the day when I can cook and eat all of my traditional favorites. This is a great cornbread stuffing to serve for Thanksgiving or any other time you are craving stuffing. It is savory and great with vegan gravy and all the other vegan Thanksgiving dishes you plan to serve.
Ingredients Needed for Cornbread Stuffing
1 cornbread recipe (gluten free cornbread recipe)
½ large yellow onion, diced
4 cloves of garlic, chopped
1 stalk celery, chopped
3 chestnuts, diced
1 carrot, diced
1 tablespoon Coconut oil for sautéing
1 teaspoon sage
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon rosemary
2-3 cups vegetable broth
1 Tablespoon Earth Balance
How to Prepare Cornbread Stuffing
Crumble corn bread into a baking dish
In a large pan, add coconut oil and onion
Sauté for about 5 minutes until onion is translucent and soft, adding a little bit of water if the pan becomes dry.
Add garlic and sauté another minute
Add chopped celery, and herbs
Mix well and sauté for about 5 minutes until the celery is soft
Remove from the stove and add mixture to the corn bread that was crumbled into a baking dish
pour the 2-3 cups of vegetable broth over it
Cut up the Earth Balance and plop over the stuffing
Cover with a layer of parchment paper topped with aluminum foil
Bake 20 minutes, then remove parchment and foil
Add more liquid if it seems too dry
Bake another 20 minutes until lightly browned
Remove from oven and let sit about 10 minutes before digging in!