This delicious cornbread stuffing has great versatility and will fast-become a family favorite at Thanksgiving and holiday meals
Our incredibly rich vegan cornbread stuffing combines sweet and nutty roasted chestnuts, granny apples, mushrooms, and fresh sage and lemon to create a comforting autumn dish worthy of any vegan or turkey-centered holiday.
Gluten- and egg-free, our cornbread stuffing is a great choice for family members with wheat and egg allergies, enabling them to enjoy a Thanksgiving tradition that has been off-limits until now.
How Do You Make a Delicious Cornbread Stuffing?
Our vegan cornbread stuffing is easy to make and begins with fresh homemade cornbread that is ready for the oven in minutes. Once baked (30 minutes at 350 degrees), we dice the cornbread, mix with vegetables, herbs, and veggie broth, and bake.
You can save time by baking the cornbread the night before you make the stuffing. We like to double the batch and reserve the extra tray for another meal by freezing.
Reheating cornbread stuffing that has been frozen requires a little bit of added seasoning. After defrosting, add a sprinkling of your favorite homemade vegetable broth to the stuffing before heating – it perks up the stuffing’s delicious flavors.
Partner our vegan cornbread stuffing with some of our other delicious Thanksgiving dishes like Butternut Squash-Cauliflower Gratin, Pumpkin-Stuffed Green Lentil Cannelloni, Roasted Butternut Squash Soup, and a sweet dessert like our Pumpkin-Cashew Cheesecake.
Stuffing vs. Dressing
There are many philosophies that lie behind the stuffing vs. dressing controversy. Some people say that stuffing is prepared and cooked inside of the turkey, while dressing is cooked without the turkey. Others say that dressing is used in Southern states, and stuffing is used in Northern states. Curious about the word that we prefer to use? We're from Barcelona, so we say Relleno! Happy Holidays!
Did you like this cornbread stuffing recipe? Leave us a rating! Did you love it? Share it or leave us a comment on Twitter or Facebook! Wanna see more? Subscribe to our blog and remember to follow us on Pinterest!
PrintApple-Chestnut Cornbread Stuffing
- Total Time: 1 hour 45 mins
- Yield: 8 1x
Description
This delicious cornbread stuffing has great versatility and will fast-become a family favorite at Thanksgiving and holiday meals
Ingredients
- Vegan cornbread:
- 6 tbsp coconut oil, melted and slightly cooled, plus extra to grease the baking dish
- 1 cup unsweetened almond or coconut beverage, divided
- 1 tbsp apple cider vinegar
- 1 tbsp ground flax seeds
- 1 cup medium ground cornmeal
- 1 cup gluten-free 1 to 1 baking flour
- 1 tbsp sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- Zest of 1 small lemon (optional)
- Stuffing:
- 2 tbsp coconut oil, plus extra to grease baking dish
- 1 medium granny smith apple, diced
- 6-7 celery stalks, diced (about 2 cups)
- 12oz tray mushrooms, chopped (about 1 ½ - 8oz trays)
- 1 cup packaged cooked chestnuts, chopped
- ¼ tsp salt (or to taste)
- ¼ tsp onion powder powder
- 1 tbsp chopped fresh sage
- 2 cups vegetable broth (or 2 cups water plus 1 vegetable bouillon cube)
Instructions
- Vegan Cornbread
- Preheat the oven to 350F. Lightly grease an 8-inch square baking dish
- In a small bowl, combine ½ cup of the almond milk and the vinegar. In a separate small bowl, combine the remaining ½ cup of milk and the ground flax seeds.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, and lemon zest.
- In a small bowl, whisk together the almond milk/vinegar mixture, the almond milk/flax mixture, and melted coconut oil. Pour into the dry ingredients and mix until just combined
- Transfer the mixture into the prepared dish and bake at 350F for 30 minutes. Let cool completely
- Stuffing
- Preheat oven to 375F. Grease a 13x9 inch baking dish with vegetable spread
- Dice cornbread in approximately ½ inch pieces. Set aside
- In a large nonstick skillet, melt 2 tablespoons of vegetable spread at medium heat. Add apples and celery and cook for about 5 minutes, until they start to soften
- Add mushrooms, chestnuts, salt, onion powder, and sage and cook for another 10 minutes
- In a large bowl, combine cornbread and vegetables. Toss it all well together and transfer to the greased baking dish, pressing down gently. Pour vegetable broth all over it and bake uncovered at 375F for 40 minutes, until golden brown
- Prep Time: 20 mins
- Cook Time: 1 hour 10 mins
- Category: Side
- Method: Baked
- Cuisine: American / Thanksgiving
Nutrition
- Serving Size: ⅛ of the dish
- Calories: 341
- Sugar: 8
- Sodium: 577.2
- Fat: 15.7
- Saturated Fat: 11.5
- Unsaturated Fat: 2.7
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 4.6
- Protein: 5.1
- Cholesterol: 0
moderngirlnutrition says
This sounds amazing!!! And your pictures are gorgeous:)
mayihavethatrecipe says
Thanks!! Love your coconutty pumpkin oats! They look yummy!!
Valentina Kenney (@cookingweekends) says
I'm loving this gravy! YUM! I have a 6 yr old, too 😉
mayihavethatrecipe says
Haha... They're so much fun, aren't they?? 🙂
Glad you like the recipe!!
Lori says
This looks like the perfect dish to complement my vegan Thanksgiving, will give it a try!
mayihavethatrecipe says
Thank you! Have a great holiday. We are going to post a full vegan menu on Monday.
Lori says
Ooohhh! Can't wait to see it! Your recipes and photos are so enticing, I'm sure your food tastes fabulous!
mayihavethatrecipe says
Thank you!! Hope you enjoy our suggestions. Have a great Holiday!!
Charolette says
This recipe was horrible. I followed it exactly as written and it tastes terrible. The cornbread tastes off and bland. I wasted all these ingredients because I ended up throwing it out. Usually I can salvage a bad recipe but this one was unsalvagable.
Vicky & Ruth says
Hi,
We're really sorry you didn't like this recipe. We have made it a few times, and it worked for us. We hope you can enjoy some of the other recipes on the blog.