Vegan Cornbread Stuffing
Ingredients
Cornbread
-
2
batches
Perfect Vegan Cornbread or Best Vegan Gluten-Free Cornbread
Cranberries
-
12
ounces
fresh cranberries
-
¼
cup
water or orange juice
-
¼
cup
maple syrup
Stuffing
-
2
Tbsp
olive oil or vegan butter
-
1
medium
white or yellow onion (diced)
-
2
medium
leeks (thinly sliced)
-
1
pinch
salt
-
1
pinch
black pepper
-
1
tsp
dried thyme
-
⅔
cup
chopped raw pecans or walnuts (optional)
-
2
cups
vegetable broth
Instructions
- Prepare the cornbread a day in advance, cool, cube, and let dry at room temperature for 24 hours.
- Preheat the oven to 400°F (204°C) and bake the cranberries with water (or juice) and maple syrup for 20 minutes.
- In a skillet, heat olive oil and sauté onion and leeks with salt and pepper until soft.
- In a mixing bowl, combine dried cornbread, sautéed leeks, thyme, nuts (if using), and additional salt and pepper.
- Gradually add vegetable broth until the mixture is moistened but not saturated.
- Fold in the baked cranberries and transfer to a greased baking dish.
- Cover with foil and bake for 25 minutes, then uncover and bake for an additional 30-40 minutes until golden brown.
- Let rest for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
384
Total fat
18.3g
Total carbohydrates
50.5g
Total protein
5.4g
Sodium
484mg
Cholesterol
0mg
You might also like