Vegetarian Gluten Free Cornbread Stuffing
Looking for a great-tasting vegetarian stuffing casserole for the holidays this year? This cornbread stuffing is it! A from-scratch cornbread is seasoned with sauteed celery and onions, sage, and other herbs. It has tons of flavor and no one will know it's vegetarian (unless you tell them!)
Servings 12 people
Calories 281kcal
Ingredients
Cornbread or you can use this Vegan Cornbread Recipe
- 2 tablespoons plain Greek yogurt or vegan yogurt
- 1 ¼ cup cornmeal
- 1 cup all purpose flour
- 1 ½ cup milk dairy or plant-based
- 1 tablespoon vinegar
- ¼ cup sugar
- 2 large eggs
- ½ teaspoon salt
- 1 tablespoon baking powder
Stuffing
- ¼ cup olive oil
- 2 medium onion
- 4 stalks celery
- 1 can corn 11 ounce
- 1 ½ teaspoons dried sage
- 2 teaspoons poultry seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 3 slices bread toasted or day old, sour dough, french bread, or whole wheat bread work great
- ½ cup plant-based milk
- 3 large eggs lightly beaten
- 1 - 1 ½ cups vegetable stock
- ½ cup walnuts finely chopped
- ½ cup dried cranberries
Instructions
To Make the Cornbread:
- Preheat the oven to 400 degrees F. Combine the ingredients from the Greek yogurt to baking powder in a mixing bowl and stir to combine.
- Lightly spray a 9” cake pan or 9x9 baking dish and pour in cornbread mixture.
- Bake in an oven for 20-25 minutes or until a toothpick or fork comes out clean.
- Remove from the oven and allow to cool completely.
Make the Stuffing:
- Set oven temperature to 350° F and preheat oven if not already hot.
- Place the onion and celery in a food processor and pulse until both are chopped into small pieces. Remove and place in a bowl.
- Heat olive oil in a large skillet over medium high heat. When heated, add onions and celery and saute until translucent and very tender.
- Add the corn to the food processor and pulse to coarse chop the corn. Then add to the cooked onion and celery and cook for an additional 1-2 minutes. Remove from when and set aside.
- Crumble up the cooled cornbread into a large mixing bowl and tear up the toasted bread into small pieces and add to the cornbread. Add the cooked vegetables, sage, poultry seasoning, salt, pepper, vegetable broth and milk. Mix to combine. Taste and adjust seasoning as needed.
- Lightly beat the eggs and add to the cornbread stuffing. Mix together well and add the remaining vegetable stock if it seems dry.
- Stir in the chopped pecans and dried cranberries.
- Place into a 1.5 quart casserole dish. Cover with aluminum foil and bake in the oven for 40-50 minutes or until heated through. Uncover for the last 20 minutes of cooking time to brown the top.
Notes
No food processor? It's quicker but not necessary. I also like that it easily the veggies into a finer texture but you can also cut by hand. Just be sure to chop them into a small dice.
Feel free to adjust the seasoning or moisture. I always start with one cup of vegetable broth and then add more until it reaches a desirable consistency. You want it wet but not overly so.
Cook covered for a moister stuffing but if you prefer a crustier top and less moistness you can cook it uncovered. I cook it most of the way covered and then uncover at the end to get the best of both worlds.
Stale bread or at least day old bread works best because it has a little firmer texture. If it's too soft you can also toast it in the oven to crisp it up a bit.
Nutrition
Calories: 281kcal | Carbohydrates: 38g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 578mg | Potassium: 250mg | Fiber: 4g | Sugar: 11g | Vitamin A: 243IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 2mg
