Vegan Cornbread Stuffing (Cornbread Dressing)

Vegan Cornbread Stuffing Ingredients

You’ll find the full amounts in the recipe card below.

• Cornbread: I use my vegan skillet cornbread, but store-bought works too. If you’re buying it, check the label, since many cornbreads and mixes have eggs or dairy. Day-old cornbread works best, and you’ll find more of my cornbread recipes at the bottom of this post.
• Vegan butter: Melted into the broth for rich, ‘buttery’ flavor.
• Fresh herbs: Sage, thyme, and rosemary give it that classic holiday flavor.
• Broth: No-chicken broth or vegetable broth keeps the stuffing moist and savory.
• Olive oil: For sautéing the veggies.
• Yellow onions, garlic, and celery: The classic stuffing veggies.
• Plant-based milk: Any unsweetened plain milk adds moisture.
• Salt and pepper: Season to taste.
• Gluten-free option: Use a gluten-free cornbread and check that your broth is gluten-free too.

What Could I Add to Vegan Cornbread Dressing?

• Cranberries: Scatter up to ½ cup of dried cranberries over the cornbread with the sautéed veggies in Step 5, before baking, for bursts of sweet-tart flavor and ruby color.
• Apple: Finely dice a sweet-tart or tart apple and sauté it with the veggies.
• Vegan sausage: Sauté ½ to 1 cup of chopped or crumbled vegan sausage or tempeh sausage crumbles for rich, savory flavor.
• Mushrooms: Sauté sliced cremini or baby bella mushrooms with the veggies.
• Spice: Add diced jalapeño or a pinch of red pepper flakes.
• Carrots: Finely chopped or shredded carrots add color, texture, and a little sweetness.
• Kale: Finely chop and sauté it with the veggies for color and texture.
• Nuts or seeds: Sprinkle chopped pecans, walnuts, pumpkin seeds, or sunflower seeds on top for the last few minutes of baking.
• Parsley: Stir it in before baking for extra fresh herb flavor.

How To Make Vegan Cornbread Stuffing

PRO TIP: The mixture should be moist but not soggy. If it looks too dry, add a little more broth or plant-based milk. If it’s too wet, add more cornbread.

PRO TIP: For an extra-crispy top, broil the stuffing for a minute or two at the end. Keep an eye on it so it doesn’t burn.

Toni’s Recipe Tips

• Fresh or day-old cornbread: I’ve made this with fresh cornbread and loved it! For a less mushy stuffing, use 1 to 2-day-old cornbread (not stale) or dry it in the oven first. The FAQs below show you how.
• Don’t over-mix: Gentle folding keeps the stuffing light. Too much stirring makes it dense and heavy.
• Adjust the liquid: Use just enough broth that the mixture holds its shape when you squeeze it and the cornbread is moist but not dripping. The exact amount comes down to how you like it.
• If it’s a little dry: Pour a little more warm broth and melted vegan butter over the top (try ½ cup of broth and 1 to 2 Tablespoons of butter), cover, and bake for 10 to 15 minutes. Serve it with easy vegan gravy for even more moisture.
• Check store-bought labels: Many store-bought cornbreads and mixes have eggs, milk, or butter, so look for one that’s vegan or bake your own.

Serving Suggestions

• Holiday sides: Serve it with caramelized Brussels sprouts, vegan scalloped potatoes, creamy vegan green bean casserole, and candied sweet potatoes.
• Rolls and sauces: Add warm vegan dinner rolls and a spoonful of easy cranberry sauce.
• Holiday mains: It’s perfect next to an easy lentil loaf or pineapple glazed tofu ‘ham’.
• Potatoes: A scoop of the best vegan mashed potatoes on the side makes it a classic holiday plate.

Make Ahead and Storage

• Make the cornbread ahead: Bake the cornbread a day or two early and let it sit out at room temperature so it dries a little.
• Prep the veggies ahead: Sauté the onion, garlic, and celery a day before and store them in the fridge. When you’re ready, assemble and bake, adding a few extra minutes if needed.
• Bake ahead: Bake the whole thing up to 2 days in advance, but underbake it by a few minutes so it doesn’t overbake when you reheat it.
• Fridge: Let the stuffing cool, then store it covered in the fridge for up to 4 days.
• Freezer: Wrap leftovers tightly and freeze them for 2 to 3 months. Thaw them in the fridge overnight, or bake from frozen at 325 degrees F (165 degrees C), covered, for 45 to 60 minutes, then uncover until crispy.
• Reheat: Warm it in the oven at 350 degrees F (175 degrees C) for 15 to 20 minutes, or microwave small portions at 50% power. Add a splash of broth or plant-based milk so it doesn’t dry out, and broil it at the end for a crispier top.

Vegan Cornbread Stuffing FAQs