Stuffing: You either love it or you hate it. Unless, that is, we’re talking cornbread stuffing.
Who doesn’t like cornbread? That’s why this hearty, flavorful, 10-ingredient stuffing is the perfect side for your Thanksgiving spread.
Can you believe this is the 8th (!!) and final recipe of my Thanksgiving Week Extravaganza? We’re going out with a bang with this wholesome, hearty, colorful stuffing.
You may recall I have a Simple Vegan Stuffing with whole grain bread and lentils. That’s such a good one, too! But this one is sure to be more of a crowd pleaser because of the savory-sweet flavors, and that it’s gluten free optional!
The base is a double batch of my Perfect Vegan Cornbread or my Best Vegan Gluten Free Cornbread. Having made it with both cornbreads, I must say I slightly prefer the Perfect Vegan Cornbread version because gluten is so damn delicious. But, both work well here!
Next comes sautèed leeks and onions (celery is another nice optional addition), and simple 2-ingredient baked cranberries. The finishing touch is chopped pecans or walnuts for a bit of nuttiness and crunch.
Say hello to the sexiest cornbread on the block. Look at this gorgeousness! I hope you all love this stuffing. It’s:
Savory
Sweet
Hearty
Flavorful
Crunchy + Soft
& Insanely delicious
This side will complete your Thanksgiving spread and wow all your guests – I’m sure of it. And as a final recap, here are the 8 recipes I propose you make this holiday season!
#1 – Creamy Fall Soup in Acorn Squash Bowls
#2 – Roasted Squash, Pecan & Pomegranate Salad
#3 – 30-Minute Penne Pasta Salad
#4 – Spicy Vegan Pimento Cheese Ball
#5 – Vegan Pumpkin Roll (GF)
#6 – 7-Ingredient Vegan Spelt Rolls
#7 – Creamy Kale Salad with Chickpeas & Shallot
#8 – This Vegan Cornbread Stuffing
If you try this or any of the Thanksgiving Week Extravaganza recipes, be sure to leave a comment, rate them, and tag a photo #minimalistbaker on Instagram! We’d love to see what you serve up. Cheers and Happy Thanksgiving week, friends!
Vegan Cornbread Stuffing (GF Optional)
Ingredients
CORNBREAD
- 2 batches of my Perfect Vegan Cornbread or my Best Vegan Gluten-Free Cornbread (I slightly prefer the Perfect Vegan Cornbread but both work)
CRANBERRIES
- 12 ounces fresh cranberries, rinsed
- 1/4 cup water (or sub orange juice for more flavor!)
- 1/4 cup maple syrup (to taste)
STUFFING
- Double batch cornbread (cubed and dried at room temperature for 24 hours // amount as original recipe is written // use amount listed above if altering batch size)
- 2 Tbsp olive oil or vegan butter
- 1 medium white or yellow onion (diced)
- 2 medium leeks (thinly sliced // ~2 cups as original recipe is written)
- 1 healthy pinch each salt and black pepper (plus more to taste)
- 1 tsp dried thyme
- 2/3 cup chopped raw pecans or walnuts (optional)
- 2 cups vegetable broth (I prefer Imagine brand at Whole Foods)
Instructions
- Make your double batch (amount as original recipe is written // adjust if altering batch size) cornbread at least 1 day in advance so it can be cooled, cubed, and then left to dry at room temperature uncovered for 24 hours. This keeps the stuffing from becoming mushy, and allows the cornbread to absorb more of the vegetable broth.
- Once your cornbread has been dried, begin by preheating oven to 400 degrees F (204 C) and adding cranberries to a small baking dish. Top with water (or orange juice) and maple syrup. Toss to combine, then bake for 20 minutes, or until bubbly and soft. Set aside and reduce oven heat to 375 F (190 C).
- While cranberries are baking, heat a large skillet over medium heat. Once hot, add olive oil, onion, leeks and a healthy pinch of salt and black pepper. Sauté, stirring frequently, until soft and fragrant. Set aside.
- Add the dried cornbread to a large mixing bowl along with leeks, thyme, and pecans or walnuts (optional). Then add another healthy pinch each salt and black pepper and the vegetable broth, starting with half (1 cup or 240 ml as original recipe is written // adjust if altering batch size) and working your way up to 2, stirring gently as you go. You aren’t looking to make a purée out of the mixture, but rather gently toss and incorporate the flavors. I found 2 cups (480 ml) to be the perfect amount (amount as original recipe is written // adjust if altering batch size). You want the cornbread to be moistened but not saturated.
- Add cranberries and gently stir once more (In the photos I added them at the very end, but after more testing found they get better incorporated when stirred in at this point).
- Transfer a greased 9×13-inch (or similar size // adjust number or amount if altering batch size) baking dish (like this one), and use a spoon or spatula to spread into an even layer. Cover with foil and bake 25 minutes, then uncover and bake another 30-40 minutes, or until golden brown.
- Let rest 5-10 minutes before serving. Leftovers store well in the refrigerator up to 5 days, though best when fresh.
Notes
*Prep time reflects making and drying the cornbread, as well as making the stuffing. Cook time reflects cooking the cranberries, leeks and stuffing.
Steph says
Delicious recipe! Made it using the gluten free cornbread recipe. Ate it for Friendsgiving, and made it again this weekend! Used flaxseed instead of aquafaben the second time and still turned out great.
Lovely! Thanks so much for sharing, Steph. xo
Chris says
I’m so sorry I’m confused, but I’m hoping to make this for my vegan daughter in law and I was hoping you could clarify the instructions. I’m making it for 6 servings. The first step says ‘Conrbread’ and requires ‘1 batches of Perfect Vegan Cornbread’. In the ‘Stuffing’ section it says ‘Double batch cornbread’. My question is is 1 batch of your Perfect Vegan Cornbread equal to making double batch cornbread or do I need to make 2 batches of Perfect Vegan Cornbread for double batch? Thanks so much for your awesome recipe!
Hi Chris, is it possible you adjusted the number of servings to 6 instead of 12? If so, it will change the ingredients to say 1 batch of cornbread, but the instructions don’t adjust accordingly which is why we have to add notes about “adjust if altering batch size”. If making 6 servings of stuffing, make 1 batch of Perfect Vegan Cornbread. If making 12 servings of stuffing, make 1 batch Perfect Vegan Cornbread. Hope that clarifies!
Jacqueline says
This is probably my third or fourth year making this recipe. But I did make a non vegan version of it for the first time. I used eggs, buttermilk and kerrygold butter for the cornbread and added turkey bone broth to the stuffing and OMG still just as incredible. Minimalist baker has been part of my diet journey for a while and your recipes still are the best even when substituting a few ingredients.
Aw, we’re SO glad you enjoy our recipes, Jacqueline! Thank you so much for sharing! xo
Shannon says
I was really excited to make this, and I will be making it again! I cheated a bit and used Bob’s Red Mill Gluten Free Cornbread Mix. It’s my fave, it’s denser, not too sweet, and was perfect for this stuffing. I also had to make it a little more FODMAP friendly so onions were removed and replaced with chopped fennel, low FODMAP broth was used, and only the green part of the leeks were used. Yum! I had leftovers for days and often only wanted to eat this for lunch and dinner.
Woohoo! So glad you enjoyed this recipe, Shannon. Thanks so much for the lovely review!
Abigail says
Girl, this is the best stuffing recipe ever. I made it 2 years in a row, but last year I tried a different vegan stuffing recipe – big mistake! It paled in comparison to this one. So you best believe I’m making it again this year. Already have the cornbread baked ready to go for Thursday (lol!).
Aw, we’re so glad you enjoy it, Abigail! Thank you so much for the lovely review! xoxo
Kelley says
I have been making this every year for Thanksgiving (sometimes Christmas, too!) and should have left this review a while ago because it is SO so good. It’s tough to find a good gluten free and vegan stuffing, and this one checks all the boxes. I love that it’s different from traditional stuffing, and I always get compliments on it. It’s just perfection! Many thanks to you, Dana!
Amazing! Love to hear this. Thanks so much for the lovely review, Kelley, so glad you enjoy it!
Stephani says
This recipe is incredibly delicious! I have halved the recipe and also made the full recipe and both worked perfectly. It’s so so so good. I highly recommend it. I wanted to make things easy on myself, so I used a gluten free cornbread mix from Pamela’s with avocado oil instead of butter. It worked great! The contrast of the onions/leeks, cranberries and cornbread is irresistible. Can’t wait to make this again!
Yay! We’re so glad you enjoy it, Stephani. Thanks so much for the lovely review and for sharing your modifications!
Lindsay says
Hi! Any ideas for something to substitute for cranberries? Unfortunately I can’t buy them where I live? Thank you, the recipe looks amazing!
Hi Lindsay! Tart cherries could work here, or perhaps raisins if you like them? They can also be omitted. Hope this helps!
Lynda says
Such a yummy recipe, I just had to make it again!
Nicki says
I made this for Christmas and it was a hit! I took a shortcut and veganized Jiffy vegetarian boxed mix cornbread. I used 2 boxes. I also put the cranberries on top as the pics show rather than mix them in because I was afraid it would turn the whole dish pink. Great recipe! I might add shitake mushrooms the next time. Soaked dried apricots cut into small pieces would be good here too! Thanks Dana!
Thanks for sharing, Nicki! We’re so glad you enjoyed it!
Lydia says
Made a double batch and baked in a shallow hotel pan for a group of 30. I used “Best Vegan Gluten Free Cornbread” recipe. I skimped a little when adding broth just because of my own taste. The dish looked amazing and tasted awesome. Also hit every special diet need I had to cater to. Gave myself a high-five and props to Minimalist Baker. Great recipe!
Might make it again for Christmas, why not?
We’re so glad you enjoyed this recipe, Lydia! Thanks so much for the lovely review!
Sarah says
This is my favorite stuffing Vegan or otherwise. It’s a decent amount of work but well worth it. I chose to omit the nuts.
Thanks for sharing, Sarah!
Jamie says
I made this recipe for thanksgiving last year and it was such a hit that this year my family specifically requested it!
Whoop! We’re so glad to hear it, Jamie! Happy Thanksgiving!
TM says
I have made this twice and it is so good! I used 1/2 c dried sweetened cranberries but baked them just the same as in the recipe and the oven time plumped them up. I doubled the leeks. Non-vegans at thanksgiving dinner loved it. I couldn’t get a fluffy cornbread using the perfect vegan cornbread recipe but the dense texture of the cornbread was fine for this purpose. I
Pam says
Hey this was GREAT but I made a few additions and adjustments. It def needed way more than a pinch of salt! I’d say at least a teaspoon. I also added a nice amount of crumbled dried sage from my garden this summer and next time I would add celery along with the leeks and onion for a little more crunch! I brought this to my work thanksgiving party and it was a hit esp with all the non-vegans who didn’t/wouldn’t know the difference. Note: The less dried out your cornbread is, the less vegetable broth you need as well! Great recipe!
Susan says
This is outstanding. Made it yesterday for Thanksgiving. Added some chopped celery. Like others, I can’t stop picking at it even though I am full. The savory with the cooked cranberries is wonderful. Next time I will add chopped mushrooms. My cornbread didn’t get stale overnight so I threw it into the oven till it got crispy – that did the trick. 2 cups of broth looked like too much but was perfect. I just filed this in my Recipes I’ve Tried and Loved file. Thanks Dana!
Erin Babcock says
The vegan cornbread is the best I have ever had! I was so concerned when it was thin and lumpy like you said it should be. I resisted the urge to whisk and I am so grateful. Truly outstanding stuffing. Thank you.
Rinat says
Very good recipe. Thank you for share!
Alyssa says
Hi! I plan to use this recipe to stuff a butternut squash. Usually I precook the squash and then add filing, but since you say to cook the stuffing for about an hour, would you recommend starting with an uncooked squash or still giving it a head start? Than you, I LOVE your recipes!
SMART idea! I’d say mostly bake the squash, maybe until almost tender, then stuff it, then finish it off until VERY tender! Hope that helps!
Sarah says
Minimalist baker does it again! I’m not even vegan and I love all the recipes. This one’s A++, I took the liberty of adding as much Rosemary as Thyme, and impressed with the results. Keep ’em coming!
Rose @ A Modern Rose says
Saving this recipe so that I can make it on Christmas Day! I have a family member who is vegan so this will go down a treat as an alternative stuffing to go with the turkey!
Julie says
I made this so my family would have gf vegan friendly options when we headed to our family thanksgiving. It was very much a standard american diet crowd and everyone liked it. They seem pleasantly surprised by the addition of cranberries. It was an easy dish to put together. I followed the recipe for the gluten free cornbread and then also used bob mills gf cornbread mix for the second batch to save some time and energy (very easy to make the mix vegan). I also increased the amount of cranberries which I would do again (more flavor and color). Overall my small kids liked it and so did everyone in our family. My bake times on everything were a little longer than the times listed – –
Asiya says
The stuffing looks great and an interesting one…I have seen various stuffings but this sounds quite appealing…
SkinnyMe says
Could we assemble this ahead of time and refrigerate until we bake it? (I’m thinking of just making it 6-8 hours in advance)
That should work!
Chef Sous Chef says
This looks so beautiful. I probably need to make an extra batch of cornbread to accommodate all the nibbling I would be doing while making this.
Melanie says
Can this be made with dried cranberries and how? There are no fresh or canned to be found in my area ?
Yes! Just put them in when I say to add the baked cranberries. I’d say about 1/2 cup.
Ashley says
If I can only let the corn bread sit for 16 or so hours (I didn’t notice the 24 hour part until late) would that be okay? Or is there another way to dry them out?
I think that should work!
Sheryl says
I just made this and it is absolutely the best. Mine does not look as pretty as yours but my husband can’t stop picking at it and we might not have any left for tomorrow. Great addition to our Gardein “turkey” rolls. Thank you for this.
sj says
can I use dehydrated cranberries?
That should work! I didn’t test it that way, but I’m guessing it will.
Judy Hanawalt says
Can this stuffing be put in the bird? Dishes are at a premium here.
Hmm, I haven’t tried that. Can’t comment!
Val says
Lives of animals are at a premium HERE.
Arthur in the Garden! says
Yummy!
Susa Shores says
I can’t get this to print or Pin. The printer says it didn’t finish loading. Has anyone else had trouble? The recipe looks great.
Tim Hordo says
What an excellent combination of two amazing foods, well done!
Laura ~ Raise Your Garden says
You are right, everyone loves cornbread. I have 2 families gatherings to attend where I try to bring at least 2 sides~ things get busy!!!! And I’m still hoping for time to do my hair and watch the Parade. Yeah, right. The cranberries gives just the right amount of color and the pecans make it superb. Big pecan fan here!!! They give you that pie feeling.
Miki says
I love your addition of cranberries. I made a test version of gf vegan cornbread stuffing yesterday and wondered about adding cranberries afterwards. I’m grateful that you’ve made it and verified that the flavors work. Your beautiful dish looks bright and fresh. This is how I like to eat AND what I’m bringing to share with relatives on Thanksgiving. Not all of my relatives are gluten free or vegan and this looks so yummy that no one will miss what is not included. Can’t wait try your recipe!