gluten free vegan cornbread stuffing

Gluten Free Vegan Cornbread Stuffing. Moist and packed with fresh herbs, this cornbread stuffing is so flavorful!

Who loves stuffing on Thanksgiving as much as I do? It just completes the meal. The flavors of fresh sage and rosemary, baked into a moist stuffing. So comforting. My mom always made her grandma’s recipe for stuffing, which was very untraditional and very tasty. My dad’s mom always made her cornbread dressing. Both very different, yet both so delicious.

I’m sharing a recipe for my gluten free vegan cornbread stuffing. It takes a few steps to make, but it’s totally worth it! You can bake and toast the cornbread in advance so assembling the stuffing goes a little quicker. Time savers are always good when it comes to cooking for Thanksgiving.

Homemade cornbread, tossed with veggies and fresh herbs. Baked until golden brown. This flavorful side dish will make a lovely addition to your Thanksgiving day spread. I know it’s on my must-make list this year!

What are you making to serve at your Thanksgiving Day feast? Here are a few of my favorites!

gluten free vegan mocha cream pie

gluten free vegan dinner rolls 

homemade cranberry sauce

gluten free vegan mini pumpkin cheesecakes

gluten free vegan cornbread stuffing

 

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AUTHOR: Sarah Bakes Gluten Free

RECIPE TYPE: breads

SERVES: 8-10

INGREDIENTS

cornbread

• 1 cup Sarah's gluten free flour blend
• 3/4 cup Bob's Red Mill gluten free cornmeal
• 1/4 cup cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup unsweetened almond milk or coconut milk, room temperature
• 1 tablespoon white vinegar
• 1/3 cup refined coconut oil, melted

stuffing mix-ins

• 1/4 cup dairy free butter
• 3 stalks celery, chopped
• 1 small onion, chopped
• 2 cloves garlic
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh sage
• 1 teaspoon chopped fresh rosemary
• 3/4 teaspoon sea salt
• 1 1/4 cups low-sodium vegetable broth or chicken broth {if not vegan}
• 2 tablespoons dairy free butter, melted

INSTRUCTIONS

1. Preheat oven to 350 degrees. Prepare 8x8-inch baking pan by spraying with cooking spray or lining with parchment paper.
2. In large mixing bowl, sift together flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside. Add almond milk, vinegar and melted coconut oil to flour mixture. Stir until ingredients are well combined.
3. Pour batter into prepared baking pan. Bake for 23-25 minutes, until golden brown. Allow to cool in pan. Once cooled, cut cornbread into cubes {can be made the day before}. Reserve about 1 cup cornbread cubes.
4. To make stuffing, start by preheating oven to 375 degrees. Butter 8x8-inch baking dish with dairy free butter or nonstick cooking spray.
5. Once oven is preheated, place cornbread cubes on large baking sheet and bake 15-20 minutes to toast cornbread, turning once.
6. While cornbread is toasting, add dairy free butter to large skillet. Over medium heat, melt butter and add celery, onion and garlic. Sauté until veggies are tender.
7. Add chopped herbs, salt and vegetable broth. Simmer to soften herbs. Once cornbread is toasted, add cornbread cubes to large mixing bow, expect reserved cup. Top remaining with vegetable/broth mixture and stir gently.
8. Pour mixture into prepared baking dish. Top with reserved cornbread cubes. Pour melted dairy free butter over top of stuffing.
9. Bake stuffing 45-50 minutes, until baked through and golden brown. Serve warm.

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