Vegan Cornbread Cranberry Stuffing
Petition to make stuffing a fall-round food, not just a Thanksgiving staple ok? And petition to make stuffing vegetarian all the time, because there's no reason why it shouldn't be right? Anyways, this cornbread stuffing is packed with spices, acidic craisins and sweet cornbread, making it my favorite Thanksgiving staple.
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 :)