Vegan Cornbread Dressing
User Reviews
5
Vegan Cornbread Dressing
Description
The recipe begins with cornbread that has been dried overnight to achieve the right texture for binding. The dressing includes cubes of whole-grain bread and optionally gluten-free alternatives. Vegetables such as onions, celery, mushrooms, and garlic are sautéed with olive oil until softened and combined with dried herbs including thyme and sage, plus black pepper and salt for seasoning. The sautéed vegetable mixture is then folded together with the cornbread and bread cubes in a baking dish.
The assembled dressing is baked in a casserole dish, allowing the flavors to meld and the bread to rehydrate just enough to preserve moistness without becoming soupy. This balance in texture gives it a pleasant bite with tender vegetable pieces throughout. It functions excellently as a festive side or accompaniment, particularly in vegan or vegetarian holiday meals.
Cooking times may vary based on the casserole dish size and how dry the cornbread is. Testing the center for heat and moisture ensures it stays moist inside. Leftovers keep in the refrigerator up to 5 days or can be frozen for up to 2 months for convenience.
Ingredients
- 1 batch cornbread oil-free, left out overnight to dry or ¾ batch of Southern-Style Vegan Cornbread
- 4 to 5 lices whole-grain bread or your favorite gluten-free bread, sturdy, crusts removed, cubed
- 1 tablespoon olive oil omit for oil-free, optional
- 1 large onion chopped
- 5 to 6 ribs celery should equal about 1 ½ cups, chopped
- 10 ounces cremini mushrooms chopped, optional
- 5 to 6 cloves garlic minced
- 1 teaspoon thyme dried
- ½ teaspoon sage ground
- black pepper freshly cracked
- pinch of salt sea salt
- 1 tablespoon vegetable broth for strict gluten-free, Better Than Bouillon does not claim to be GF, so substitute suitable veg broth, Better Than Bouillon No-Chicken Base dissolved in 4 cups warm water or 4 cups salty vegetable broth, oil-free option
Instructions
- The day before you plan to make dressing, cut the cornbread into squares and leave out overnight to dry. I like to place the cornbread in a large storage container with the lid slightly askew, not closed tight. Tip: see tips in post above for same day quick-dry instructions.
- Preheat oven to 400 degrees and lightly oil a 9 x 13 (3 Qt.) or 10 ½ x 7 ½ (2.5 Qt.) casserole dish. Also preheat a sauté pan over medium heat.
- Add the oil and onions to the sauté pan and cook until translucent, about 5 minutes. Add the celery and mushrooms and cook until the mushrooms are softened, 8 to 10 minutes. Add the garlic and cook 1 minute, stirring frequently. Add the thyme, sage, black pepper and a generous pinch of salt, and stir to combine. Remove from heat.
- Crumble about half of the cornbread into the prepared casserole dish (texture can vary from crumbs to some larger chunks). Add the bread cubes, sautéed vegetables, remaining cornbread, and pepper (if using) and carefully stir to combine. Add just enough vegetable broth so that everything is well-soaked but not overly soupy, 3 to 4 cups.
- Cover the dish tightly with foil, and bake for 30 minutes. Remove foil and bake for another 30 to 40 minutes or until lightly browned on top and hot in the center. Cover again if the top begins to look too brown before the center is done.
- Remove from oven and let stand for a few minutes. Serve hot.
Notes
- Drier cornbread improves texture, so plan to dry it overnight or use quick-dry methods if preparing the same day.
- Adjust baking time based on casserole size and cornbread dryness; test the center with a skewer to check doneness.
- Store leftovers refrigerated up to five days or freeze up to two months for future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 0mg | 0% |
| Sodium | 680mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 40mg | 4% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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