Make mouthwatering homemade cornbread stuffing loaded with fresh herbs, sautéed aromatics, and 'buttery' broth to be a holiday table standout! It’s moist with crispy edges, perfectly sweet & savory, and 100% vegan (not that you’d know!)
In a medium bowl, add the plant-based butter, sage, thyme, rosemary, vegetable broth, salt and pepper. Mix well and set aside.
In a large pan, heat up the olive oil over medium high heat. Add the onion and garlic and cook until fragrant. Add the celery, mix well and cook for 5 minutes.
Preheat the oven to 375 degrees F.
Put the cornbread on a 9x13 baking dish and top with the onion and celery. Pour the vegan butter herb mixture and with a wooden spoon and break the cornbread into chucks. Evenly pour the plant-based milk over, cover with aluminum foil and bake for 10 minutes.
Remove the aluminum foil and bake for 20 minutes or until crispy and golden brown.
Notes
If you’d like to add a little extra sweetness, dried cranberries would be a good addition in step 4.
Using fresh vs dry cornbread: We’ve tried the recipe with fresh cornbread and loved it, too. However, if you’d prefer a less mushy cornbread stuffing, use 1-2-day-old cornbread (but not ‘stale’) or dry it in the oven first (refer to FAQs for method).
Don’t over-mix: Otherwise, the stuffing can become dense/heavy.
Adjust the liquid amount: Generally, it’s advised to use just enough liquid that the mixture holds its shape when squeezed and the cornbread is moist but not leaking. However, the exact consistency is a matter of personal taste, so adjust the amount of broth.