Vegetarian Cornbread Stuffing
A must-have Thanksgiving side dish! Vegetarian Cornbread Stuffing is flavorful, moist, and the perfect holiday side dish.
Servings: 10
Calories: 205kcal
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
