Cornbread Stuffing with Cranberries – Sharon Palmer, The Plant Powered Dietitian


There’s nothing like savory stuffing to spherical out a particular meal, proper? It’s an amazing side-dish to a vacation meal, Sunday night time dinner, or potluck dinner. It’s straightforward to make a very plant-based baked stuffing recipe (or dressing), equivalent to this vegan Cornbread Stuffing with Cranberries. My all-time favourite stuffing recipe is a wealthy, flavorful cornbread stuffing, like my mom would make. So this wealthy, flavorful, but wholesome Cornbread Stuffing with Cranberries highlights the scrumptious flavors of home-baked cornbread, rustic entire grain bread, leeks, mushrooms, rosemary, walnuts, and cranberries. Serve it with my Lentil Patties with Mushroom Sauce to make it a formidable meal!

Rosemary Cranberry Cornbread Stuffing

Rosemary Cranberry Cornbread Stuffing

Rising up in Arkansas, my mom’s household loved cornbread as a every day accompaniment to their meals, contemplating corn was the first grain they grew on their farm. She at all times made a batch of cornbread the day earlier than, then chopped it into her cornbread stuffing, mixing it with sautéed onions and celery, and an fragrant broth. I turned to my mom’s household traditions and added just a few of my very own touches to this totally scrumptious recipe—rosemary from my backyard, tart-jewel tone cranberries, leeks, mushrooms, and nutty walnuts. This recipe simply retains on giving, because it’s scrumptious the subsequent day too!

This recipe makes use of 3/4 of a batch of vegan cornbread—do that straightforward recipe to get began—save the remainder to your meals through the week. Or make your vegan cornbread prematurely and save most of it for this recipe.

Rosemary Cranberry Cornbread Stuffing

To make this recipe, it’s straightforward! Simply sauté the greens and cranberries.
Make a batch of vegan cornbread, reducing it into cubes (you’ll want about 3/4 of the batch for this recipe).
Rosemary Cranberry Cornbread Stuffing
Combine the sautéed greens, walnuts, broth and seasonings with cornbread and toasted bread, pour in a baking dish and bake till golden!

Take a look at my Instagram video to discover ways to make this recipe.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfb fb iconprint print iconsquares squares iconcoronary heart coronary heart iconcoronary heart stable coronary heart stable icon

Description

This straightforward, vegan Cornbread Stuffing with Cranberries is wealthy with the flavors of cornbread, leeks, mushrooms, celery, cranberries, rosemary and walnuts. Good meal for the vacations, or a easy home-cooked nation dinner at dwelling.


Vegan Cornbread:

  • 3/4 batch (9×9-inch dish) ready vegan cornbread, from scratch or combine*

Stuffing:


  1. Make one batch (9×9-inch) vegan cornbread in line with package deal instructions or recipe directions. When cornbread is completed, put aside and funky barely.
  2. Whereas cornbread is baking, place entire wheat bread on a baking dish within the oven and toast till brown and dry (about 8 minutes)—don’t burn.
  3. Warmth olive oil in a giant skillet and add leek, garlic, and celery, sautéing for 9 minutes.
  4. Add mushrooms, rosemary, cranberries, walnuts and black pepper, and sauté for a further 4 minutes.
  5. Preheat oven to 375 F.
  6. Slice 3/4 of the batch of cornbread into small cubes (about 1 inch sq.). Use the remaining cornbread to get pleasure from for different makes use of (serve it with soup or chili).
  7. Slice the entire wheat toast into small cubes (about 1 inch sq.).
  8. Switch the cornbread and entire wheat cubes to a big mixing bowl. Add sauteed vegetable combination and gently toss.
  9. Add vegetable broth, 1/2 cup at a time, whereas gently tossing. Add simply sufficient broth to attain a moist (however not soggy) combination, with all liquid absorbed. Style and season with salt, if desired.
  10. Spray a big (3 quart) casserole dish or baking dish with nonstick cooking spray, and switch the stuffing to the dish.
  11. Place within the oven, and bake uncovered for half-hour.
  12. Take away from oven and serve instantly.

Notes

*Should you use a cornbread combine, comply with instructions however use plant-based milk and an egg substitute to make this recipe vegan.

To make this recipe gluten-free, use gluten-free cornbread and bread.

  • Prep Time: half-hour
  • Cook dinner Time: 45 minutes
  • Class: Aspect Dish
  • Delicacies: American

Vitamin

  • Serving Measurement: 1 serving
  • Energy: 205
  • Sugar: 2 g
  • Sodium: 224 mg
  • Fats: 11 g
  • Saturated Fats: 2 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 6 g

Key phrases: cornbread stuffing, cornbread stuffing recipe

For different plant-based side-dishes, try a few of my favorites: 

Vegan Broccoli Walnut Au Gratin
Oat Cranberry Pilaf with Pistachios
Balsamic Butternut Squash and Brussels Sprouts with Farro
Simple Scalloped Potato White Bean Skillet
Quinoa Risotto with Kale and Pistachios

As an Amazon Influencer, I earn from qualifying purchases. For extra details about affiliate hyperlinks, click on right here

 



Leave a Reply

Your email address will not be published. Required fields are marked *