Go Back
+ servings
vegetarian cornbread stuffing with a gold spoon
Print Recipe
5 from 6 votes

Vegetarian Cornbread Stuffing

A must-have Thanksgiving side dish! Vegetarian Cornbread Stuffing is flavorful, moist, and the perfect holiday side dish.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Keyword: cornbread stuffing, vegetarian cornbread stuffing
Servings: 10
Calories: 205kcal
Author: Jordan

Ingredients

  • 1 batch cornbread, cut into 1 inch cubes (about 5 cups)
  • 1 tablespoon unsalted butter
  • 1 large onion, chopped
  • 3 stalks celery diced
  • 3 garlic cloves, minced
  • 1/2 cup dried cranberries
  • kosher salt, to taste
  • fresh cracked black pepper, to taste
  • 4 fresh sage leaves, chopped
  • 1 tablespoon fresh thyme
  • 2 eggs
  • 1/2 cup vegetable stock

Instructions

  • Preheat oven to 300° F. Add the cornbread to a foiled baking sheet and toast in the oven for 15-20 minutes or until slightly firm and no longer moist.
  • While the cornbread is toasting, melt butter in a large skillet over medium heat. Stir in onion, celery, garlic, and cranberries and season with salt and pepper. Cook, stirring frequently, for 6-8 minutes, until soft. Then stir in sage and thyme, and cook until fragrant, about 1 minute. Remove from heat and toss with cubed cornbread.
  • In a small bowl, whisk together eggs and vegetable broth. Add cornbread and cooked veggies to large bowl. Pour broth mixture over cornbread and toss gently to coat, then transfer to a 9X13 baking dish. Bake at 375° F until toasted on top and hot throughout, about 20-25 minutes.

Video

Nutrition

Calories: 205kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 345mg | Potassium: 105mg | Fiber: 2g | Sugar: 12g | Vitamin A: 225IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg