Preparing for the Thanksgiving feast? We’ve got a great dressing (aka stuffing) your family and friends will adore. It works well for potlucks, too.
This is a southern American tradition, Cornbread Dressing. We never tried making it before and it’s SO YUMMY! You’re going to want to embrace this tradition!
You will need to make vegan cornbread one or two days in advance. There are some recipe links at the bottom you can choose from. Sweet to neutral cornbread works best in this recipe, and once you make it, cut the cornbread into cubes and allow it to get stale on the counter. Really ~ you can munch on a few cubes as well!
To make this gluten free, use the gluten-free cornbread recipe at the bottom of the page, and sub in your favorite GF bread for the multi-grain. To make this recipe SOS-free (no salt, sugar, oil), use the Forks Over Knives cornbread recipe below, and omit the coconut oil/salt from the recipe. Nut free? Don’t add the pecans – you can sub in pepitas or sunflower seeds or nothing at all!
Enjoy – and Happy Thanksgiving!
1 recipe vegan cornbread** (see recipe suggestions at bottom)
6 to 8 slices bread (we used multi-grain)
2 cups vegetable broth, warmed
1/2 cup flax seed meal
1/2 cup dry hard apple cider (regular non-alcoholic will be fine, too)
1 cup diced onion
4 stalks celery, chopped
4 carrots, chopped
4 cloves garlic, minced
2 Tbl. coconut oil (or earth Balance or olive oil or extra broth)
1/2 cup dried cranberries
1/2 cup vegan breadcrumbs
2 Tbl. fresh parsley, chopped
2 Tbl. fresh sage, chopped
2 tsp. poultry seasoning blend
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. turmeric
1/4 tsp. white pepper
1/4 tsp. smoked salt (optional, regular salt or no salt is fine, too)
1 cup pecans, finely chopped
Cube cornbread and multi-grain bread and allow to sit on the counter for 24 to 48 hours to get stale and crunchy. Alternatively, if you are short on time, cube both breads and toast in the oven at 200 for about 10 minutes, then stir and toast another 10 minutes, until outside of bread is crisp. Set stale/toasted bread cubes aside.
To make dressing, preheat oven to 375. Spray a 9×12 casserole dish with non-stick spray.
Mix together warm vegetable broth with flax seed meal. Allow to congeal, this will be the binder.
In a large pot over medium heat, saute onions, celery, carrots and garlic in coconut oil until soft and fragrant, about 2 to 5 minutes. Add dried cranberries, bread crumbs and all herbs (parsley, sage, poultry seasoning, basil, thyme, rosemary, turmeric, white pepper, smoked salt). Cook a few more minutes, stirring often, Add all bread cubes (cornbread and multi-grain) and carefully fold together.
Add hard cider to broth/flaxmeal combo. Pour all liquids over the bread cubes/vegetable mixture, add chopped pecans. Again, fold together carefully.
Turn dressing into prepared casserole dish and cover with aluminum foil. Bake for 20 minutes; uncover and bake another 20 minutes.
Serve hot as part of your holiday feast!
**Need ideas on making vegan cornbread? Try these recipes…
Texan Erin (Gluten Free option)