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.

Cornbread Skillet 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.

5 from 1 vote

Print Pin Rate Email

Course: Stuffing

Cuisine: Vegan / Thanksgiving

Diet: Vegan, Vegetarian

Keyword: Cornbread Skillet Stuffing, Cornbread Stuffing, skillet bread stuffing, Skillet Stuffing

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8

Calories: 40kcal

Author: Veg Kitchen

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

Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 91mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Vitamin A: 263IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 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.