This Cornbread Stuffing is a delicious Thanksgiving alternative to traditional stuffing! Combine homemade cornbread with sautéed celery, onion, dried cranberries (or cherries!), vegetable stock, parsley, then rebake it for about 20 minutes for a gluten-free, egg-free, vegan holiday side dish.
Don’t get me wrong, I love traditional Thanksgiving- I mean, why mess with a good thing?! But, the good thing kinda messed with me- you know, the whole no gluten thing… Stuffing = bread and bread = not allowed. Promise I’m not salty anymore. But wait, there are actually some really great gluten-free breads, and stuffing mixes out there nowadays (yay!)… but most of them contain eggs, which is also a no-go for me. I could make my own bread loaf, just to crumble it up into a stuffing- which seems like quite a bit of work. If I make a loaf of bread, I’m going to want to eat it as toast or make a sandwich. So I put my thinking cap on and landed at this delicious Cornbread Stuffing recipe!
While this recipe does require you to make the cornbread and then crumble it up into a stuffing, it seemed more acceptable than “ruining” a perfectly good loaf, and the time required to make cornbread is far less (25 minutes) than a good loaf of bread. Plus, have you ever had cornbread stuffing? YUM.
This Cornbread Stuffing is actually really easy to make and I think it would make a lovely side dish for family members (or for yourself) who can’t consume gluten this Thanksgiving, oh and by the way- I think even the gluten-eaters will love it! You take your baked cornbread and combine it with sautéed celery, onion, dried cranberries (or cherries!), vegetable stock, parsley, and maybe some mushroom powder (like from Four Sigmatic), then rebake it for about 20 minutes and boom, done!
And since we’re giving thanks, I just want to tell you how thankful I am for all of you 🙂 Truly, from the bottom of my heart, Healthy Little Vittles is more than I could have ever dreamed and I hope that it keeps growing and evolving- so THANK YOU for visiting, sharing, tagging, enjoying, reading, pinning, instagramming, facebooking. You rock!
- 2 cups gluten-free yellow cornmeal
- 1/4 cup gluten-free all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 cup unsweetened applesauce
- 4 tbsp vegan/plant butter, melted
- 1.5 cups oat milk, (or other plant milk)
- 1/4 cup agave syrup
- 1 medium onion, diced
- 3 small-medium stalks celery, diced
- 1/2 cup dried cranberries/cherries
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 cup vegetable broth
- 4 tbsp vegan/plant butter, divided
- 1 tbsp parsley
- 1 tsp mushroom powder, (optional)
- Preheat your oven to 400 degrees F
- In a large bowl, whisk together all the dry ingredients, then add the applesauce, milk, agave, and melted butter
- Spray a 9x13 baking dish with coconut oil, pour the batter into the baking dish and bake for 20-25 minutes until the edges start to brown and tha toothpick inserted in the center comes out clean
- While the cornbread is baking, heat your olive oil in a large skillet over medium heat, then add your diced onion and celery, saute about 5 minutes until soft, then add the dried cherries and parsley, toss to combine
- Add the salt and vegetable broth to the skillet and simmer for a couple minutes
- Keeping your oven on, remove the cornbread and using a spatula or large spoon, spoon the cornbread into larger chunks into a large bowl (be careful! your baking dish will be very hot!)
- Add the 4 tablespoons of butter, then pour the skillet mixture over the cornbread stuffing and stir. Add the mushroom powder here if using
- Transfer your stuffing to a large baking dish and cover with foil. Bake for about 20 minutes, you can remove the foil and bake for an additional 5-10 minutes if you like the top a little crispy
- Serve warm and store any leftovers in the fridge