Easy Cornbread Stuffing
User Reviews
5.0
18 reviews
Excellent
Easy Cornbread Stuffing
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Make mouthwatering homemade cornbread stuffing loaded with fresh herbs, sautéed aromatics, and 'buttery' broth to be a holiday table standout! It’s moist with crispy edges, perfectly sweet & savory, and 100% vegan (not that you’d know!)
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Ingredients
- ½ cup of vegan butter, melted
- 2 tablespoons minced fresh sage
- 2 tablespoons minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 1 cup no-chicken or vegetable broth
- salt and pepper to taste
- 1 tablespoon of olive oil
- 2 large yellow onions, finely diced
- 6 garlic cloves, thinly sliced
- 1 cup celery, finely diced
- 1 homemade or store-bought cornbread (about 8 cups)
- ½ cup of plant-based milk
Instructions
- In a medium bowl, add the plant-based butter, sage, thyme, rosemary, vegetable broth, salt and pepper. Mix well and set aside.
- In a large pan, heat up the olive oil over medium high heat. Add the onion and garlic and cook until fragrant. Add the celery, mix well and cook for 5 minutes.
- Preheat the oven to 375 degrees F.
- Put the cornbread on a 9x13 baking dish and top with the onion and celery. Pour the vegan butter herb mixture and with a wooden spoon and break the cornbread into chucks. Evenly pour the plant-based milk over, cover with aluminum foil and bake for 10 minutes.
- Remove the aluminum foil and bake for 20 minutes or until crispy and golden brown.
Equipments used:
Notes
- If you’d like to add a little extra sweetness, dried cranberries would be a good addition in step 4.
- If you’d like to add a little extra sweetness, dried cranberries would be a good addition in step 4.
- Using fresh vs dry cornbread: We’ve tried the recipe with fresh cornbread and loved it, too. However, if you’d prefer a less mushy cornbread stuffing, use 1-2-day-old cornbread (but not ‘stale’) or dry it in the oven first (refer to FAQs for method).
- Using fresh vs dry cornbread: We’ve tried the recipe with fresh cornbread and loved it, too. However, if you’d prefer a less mushy cornbread stuffing, use 1-2-day-old cornbread (but not ‘stale’) or dry it in the oven first (refer to FAQs for method).
- Don’t over-mix: Otherwise, the stuffing can become dense/heavy.
- Don’t over-mix: Otherwise, the stuffing can become dense/heavy.
- Adjust the liquid amount: Generally, it’s advised to use just enough liquid that the mixture holds its shape when squeezed and the cornbread is moist but not leaking. However, the exact consistency is a matter of personal taste, so adjust the amount of broth.
- Adjust the liquid amount: Generally, it’s advised to use just enough liquid that the mixture holds its shape when squeezed and the cornbread is moist but not leaking. However, the exact consistency is a matter of personal taste, so adjust the amount of broth.
Nutrition Information
Show Details
Calories
672kcal
(34%)
Carbohydrates
77g
(26%)
Protein
10g
(20%)
Fat
37g
(57%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
9g
Monounsaturated Fat
17g
Trans Fat
4g
Cholesterol
68mg
(23%)
Sodium
1202mg
(50%)
Potassium
392mg
(11%)
Fiber
5g
(20%)
Sugar
23g
(46%)
Vitamin A
607IU
(12%)
Vitamin C
13mg
(14%)
Calcium
270mg
(27%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Calories | 672kcal | 34% |
| Carbohydrates | 77g | 26% |
| Protein | 10g | 20% |
| Fat | 37g | 57% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 4g | 200% |
| Cholesterol | 68mg | 23% |
| Sodium | 1202mg | 50% |
| Potassium | 392mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 23g | 46% |
| Vitamin A | 607IU | 12% |
| Vitamin C | 13mg | 14% |
| Calcium | 270mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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