Vegan Cornbread Stuffing

Cornbread is only as good as it is fresh; and when it's past that point, I like to make this simple, comforting stuffing. Of course, if you don't happen to have half a pan of leftover cornbread on hand, use a prepared cornbread.

Recipe

Cornbread Skillet Stuffing

5 from 1 vote

Cornbread is only as good as it is fresh; and when it’s past that point, I like to make this simple, comforting stuffing.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

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Ingredients

• 1 tablespoon olive oil
• 1 large onion finely chopped
• 2 large celery stalks diced.
• ½ pan homemade cornbread or about 3 cups prepared cornbread
• ½ to 1 cup vegetable broth
• 2 teaspoons all-purpose salt-free seasoning blend such as Frontier or Mrs. Dash
• ¼ teaspoon dried thyme or ½ teaspoon fresh leaves
• ¼ cup minced fresh parsley
• Salt and freshly ground pepper to taste

US Customary - Metric

Instructions

• You can complete this recipe right in the skillet, or finish in the oven. If the latter, preheat to 375º or 400º F, depending on what else you’ve got baking.
• Heat the olive oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent.
• Add the celery stalks and continue to sauté until both it and the onion are golden brown.
• Crumble the cornbread into the skillet.
• Drizzle in from ½ to 1 cup of vegetable stock or water, just enough to moisten the cornbread crumbs without making them mushy.
• Add the seasoning blend, thyme, and parsley. Season with salt and pepper, and stir together.
• To finish in the oven: Transfer the mixture to an oiled 1 ½ quart casserole dish and bake for 25 to 35 minutes, or until the top is golden brown and beginning to get crusty. Serve hot.
• To finish in the skillet: Raise the heat slightly to medium-high, then cook, stirring frequently, until the mixture is touched with golden brown here and there. Serve straight from the skillet or transfer to a serving container. Serve hot.

Nutrition (Estimate per Serving)

Calories: 40kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 91mgPotassium: 77mgFiber: 1gSugar: 2gVitamin A: 263IUVitamin C: 4mgCalcium: 35mgIron: 1mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Variation: Add a link or two of vegan sausage (Tofurky or Field Roast are good brands), chopped or finely diced, when you add the celery, for a heartier dish.