Whether you’re celebrating Thanksgiving, Christmas, or any special occasion, this plant-based cornbread stuffing will impress with its delectable blend of flavors and textures. And when you drizzle that rich mushroom-based gravy over it, along with a heaping scoop of creamy mashed potatoes, you’ve got a mouthwatering trio bound to be the highlight of your feast.
Health Benefits – soy free, nut free
Prep: 45 Minutes | Cooking time: 35 Minutes | Servings: 6
Ingredients
1 recipe cornbread
1 small onion, diced
2 stalks celery, diced
2 cups whole-grain bread crumbs
1 Tbsp dried sage
1 tsp poultry seasoning
1 tsp dried marjoram
4 cups low-sodium vegetable broth, more or less as needed
Sea salt and black pepper to taste
Method
- Preheat the oven to 275 °F.
- Cube the cornbread into ¾-inch pieces and place it on a baking sheet. Bake for 30 minutes, or until the cornbread is dry.
- While the cornbread toasts in the oven, heat a large skillet over medium-high heat. Add the onion and celery and sauté for 7–8 minutes until the onions are translucent and start to brown. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan.
- Add the whole-grain breadcrumbs, sage, poultry seasoning, marjoram, and vegetable broth. Cook for 2 minutes.
- Remove the pan from the heat, and set aside.
- Turn the oven up to 350 °F.
- Add the cornbread to a bowl with the onion mixture, season with salt and pepper, and toss to mix well.
- Place the mixture into a 9×13-inch baking dish and bake for 30–35 minutes until browned.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 24 Dec, 2024.
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