Cornbread Stuffing with Cranberries
Ingredients
Vegan Cornbread
-
¾
batch
prepared vegan cornbread
Stuffing
-
4
slices
whole wheat bread
-
2
tablespoons
extra virgin olive oil
-
1
medium
leek
-
3
cloves
garlic
-
3
stalks
celery
-
4
ounces
mushrooms
-
2
tablespoons
fresh rosemary
-
1
cup
cranberries
-
½
cup
walnuts
-
½
teaspoon
black pepper
-
2
cups
vegetable broth
-
to taste
salt
Instructions
- Make a batch of vegan cornbread and let it cool slightly.
- Toast the whole wheat bread until brown and dry.
- Sauté leek, garlic, and celery in olive oil for 9 minutes.
- Add mushrooms, rosemary, cranberries, walnuts, and black pepper; sauté for an additional 4 minutes.
- Preheat the oven to 375°F.
- Cut the cornbread into small cubes and slice the toasted bread into cubes.
- Combine the cornbread and toasted bread cubes in a large bowl with the sautéed vegetables.
- Gradually add vegetable broth while mixing until the mixture is moist but not soggy.
- Transfer the stuffing to a greased baking dish.
- Bake uncovered for 30 minutes and serve immediately.
Nutrition Facts (estimated)
Servings
12
Calories
205
Total fat
11g
Total carbohydrates
25g
Total protein
6g
Sodium
224mg
Cholesterol
0mg
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