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:
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)
- 12 ounces fresh cranberries, rinsed
- 1/4 cup water (or sub orange juice for more flavor!)
- 1/4 cup maple syrup (to taste)
- 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)
- 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.
*Prep time reflects making and drying the cornbread, as well as making the stuffing. Cook time reflects cooking the cranberries, leeks and stuffing.