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

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There’s nothing like a great savory stuffing to spherical out a particular meal, proper? It’s a terrific side-dish to a vacation meal, Sunday night time dinner, or potluck dinner. It’s simple to make a very plant-based baked stuffing recipe (or dressing), similar 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 complete 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

Rising up in Arkansas, my mom’s household loved cornbread as a day by 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 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 3/4 of a batch of vegan cornbread—try this easy recipe to get started—save the remaining in your meals throughout the week. Or make your vegan cornbread upfront and save most of it for this recipe.

Rosemary Cranberry Cornbread Stuffing

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 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!

Try my Instagram video to learn to make this recipe.

Description

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

Vegan Cornbread:

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

Stuffing:

Make one batch (9×9-inch) vegan cornbread in accordance with package deal instructions or recipe directions. When cornbread is finished, put aside and funky barely.
Whereas cornbread is baking, place complete 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 large 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 3/4 of the batch of cornbread into small cubes (about 1 inch sq.). Use the remaining cornbread to take pleasure in 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 complete wheat cubes to a big mixing bowl. Add sauteed vegetable combination and gently toss.
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.
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.