This is my petition to make vegetarian cornbread stuffing a year-round food. Because stuffing is the BEST. It’s just flavored bread in a BOWL. It’s like it is a meal designed for me.
And this version is particularly good. It uses bright dried cranberries, leeks, celery and fennel to bring you all the best fall flavors but with no stock or non-vegetarian ingredients. It’s also so simple too, just cook down the vegetables, combine it with the bread and bake. It’s perfect for Thanksgiving or any time of year. I’ll share all the details on how to make it below.
Table of contents
Why cornbread for this cornbread cranberry stuffing?
Cornbread adds another level or flavor, sweetness and texture to a stuffing recipe. It also allows for this recipe to be more of a crispy stuffing, opposed to traditional stuffing that has more of a bread-pudding texture.
I prefer to use cornbread over regular bread because its sweetness perfectly counteracts the acidity of the craisins, making it a stuffing match made in heaven!
Ingredients you will need for this vegetarian cornbread stuffing recipe
- 1/3 cup white wine vinegar
- 3/4 cup craisins
- ¼ cup vegan butter, I like Miyokos Creamery, you can also use regular butter
- 1 & ½ cup leeks, sliced thinly
- 1 cup medium-diced celery, sliced thinly
- 1/2 tbsp fennel seeds
- 4 cups coarsely crumbled cornbread
- 3 tbsp vegetable stock
- Salt & pepper to taste
- ¼ cups chopped fresh flat-leaf parsley and sage
How to make this cornbread cranberry stuffing
Once you have all the ingredients for the vegetarian cornbread stuffing, everything else is simple. Here’s all the details on how to make it:
- Preheat your oven to 375F.
- In a small bowl, add the craisins and vinegar and let the craisins soak until they plump up slightly.
- Put a heavy bottomed pot or dutch oven on the stove top on medium heat. Brown the butter but adding it and stirring continuously until the color darkens. Add the leeks, celery and fennel seeds and cook until the vegetables are tender, about 5-7 minutes.
- Crumble the cornbread into the dutch oven and stir to combine. Add in the craisin mixture, vegetable stock and salt & pepper to taste.
- On a parchment lined baking sheet, spread out the cornbread mixture into a thin layer. A thin layer will help maximize browning (the best part!)
- Bake at 375F for 30-40 minutes or until golden brown. Remove from the oven and top with the sage and parsley.
- Serve warm 🙂
FAQ
Absolutely! You might need to pots and two baking sheets to get it all done, but the recipe can be easily doubled for a larger group.
This recipe will keep for 4-5 days in the fridge and up to 6 months in the freezer.
I recommend storing this recipe in an airtight container in the fridge.
Absolutely – just use a vegan cornbread and the entire recipe will be plant-based!
Looking for more fall recipes?
Here are a few of my absolute favorites recently:
And that’s it for this vegetarian cornbread stuffing recipe! If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making <3
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Watch the recipe video here:
Vegan Cornbread Cranberry Stuffing
Ingredients
- 1/3 cup white wine vinegar
- 3/4 cup craisins
- ¼ cup vegan butter I like Miyokos Creamery, you can also use regular butter
- 1 & ½ cup leeks sliced thinly
- 1 cup medium-diced celery sliced thinly
- 1/2 tbsp fennel seeds
- 4 cups coarsely crumbled cornbread
- 3 tbsp vegetable stock
- Salt & pepper to taste
- ¼ cups chopped fresh flat-leaf parsley and sage
Instructions
- Preheat your oven to 375F.
- In a small bowl, add the craisins and vinegar and let the craisins soak until they plump up slightly.
- Put a heavy bottomed pot or dutch oven on the stove top on medium heat. Brown the butter but adding it and stirring continuously until the color darkens. Add the leeks, celery and fennel seeds and cook until the vegetables are tender, about 5-7 minutes.
- Crumble the cornbread into the dutch oven and stir to combine. Add in the craisin mixture, vegetable stock and salt & pepper to taste.
- On a parchment lined baking sheet, spread out the cornbread mixture into a thin layer. A thin layer will help maximize browning (the best part!)
- Bake at 375F for 30-40 minutes or until golden brown. Remove from the oven and top with the sage and parsley.
- Serve warm 🙂