There’s nothing like a very good savory stuffing to spherical out a particular meal, proper? It’s an incredible side-dish to a vacation meal, Sunday evening dinner, or potluck meal. It’s simple to make a totally plant-based baked stuffing (or dressing), equivalent to this vegan Rosemary Cranberry Cornbread Stuffing. My all-time favourite Rosemary Cranberry Cornbread Stuffing is a wealthy, flavorful cornbread stuffing, like my mom would make.
Rising up in Arkansas, my mom’s household loved cornbread as a each day accompaniment to their meals, contemplating corn was the first grain they grew on their farm. She all the time 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 a couple of of my very own touches to this positively 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 following day too!
This recipe makes use of half of a batch of vegan cornbread—do that simple recipe to get began—save the remaining on your meals throughout the week. Or make your vegan cornbread prematurely and save half for this recipe.
To make this recipe, it’s simple! Simply sauté the greens and cranberries.Make a batch of vegan cornbread, slicing it into cubes (you’ll want about half a batch for this recipe). Combine the sautéed greens, walnuts, broth and seasonings with cornbread and toasted bread, pour in a baking dish and bake till golden!
Make one batch (9×9-inch) vegan cornbread in accordance with package deal instructions or recipe directions. When cornbread is completed, put aside and funky barely.
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.
Warmth olive oil in a giant skillet and add leek, garlic, and celery, sautéing for 9 minutes.
Add mushrooms, rosemary, cranberries, walnuts and black pepper, and sauté for an extra 4 minutes.
Preheat oven to 375 F.
Slice half of the batch of cornbread into small cubes (about 1 inch sq.). Reserve the remaining cornbread if wanted (see 9) and to get pleasure from for different makes use of (serve it with soup or chili).
Slice the entire wheat toast into small cubes (about 1 inch sq.).
Switch the cornbread and entire wheat cubes to a big mixing bowl. Add sauteed vegetable combination and gently toss.
Add vegetable broth and gently toss. It’s best to obtain a moist (however not soggy) with all liquid is absorbed. If too moist, add a bit extra of the reserved cornbread if wanted to create desired texture. Style and season with salt, if desired.
Spray a big (3 quart) casserole dish or baking dish with nonstick cooking spray, and switch the stuffing to the dish.
Place within the oven, and bake uncovered for half-hour.
Take away from oven and serve instantly.
Notes
To make this recipe gluten-free, use gluten-free cornbread and bread.
