Vegan Cornbread Stuffing

Total time2 hr 5 min

Prep time20 min

Cook time45 min

Golden crumbles of cornbread soak up a savory herb-flecked broth in this cozy holiday stuffing, packed with sautéed onion, celery, and garlic for that classic aromatic base. Fresh sage, thyme, and rosemary bring warmth and depth to every bite, while a touch of apple cider vinegar adds just the right brightness to balance the richness. The top bakes up golden and slightly crisp while the inside stays moist and tender, holding together beautifully when scooped onto a plate. A scatter of fresh parsley finishes it off with a pop of color and freshness right before serving. This one fits neatly into a plant-based holiday spread and makes a satisfying, crowd-pleasing side that doesn't skimp on flavor or comfort.

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Ingredients

8 servings

For the stuffing

8 cups crumbled day-old cornbread (about one 9x13-inch pan)
Abes Cornbread Original Vegan - 24 Oz Abe's Cornbread Vegan Mini Muffins, 12 Pack
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4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 large yellow onion, finely diced
4 stalks celery, finely diced
3 cloves garlic, minced
2 tbsp fresh sage, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped
3 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tbsp apple cider vinegar
½ tsp salt, plus more to taste
½ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
If the cornbread is freshly baked, spread the crumbles in a single layer on a rimmed baking sheet and leave uncovered at room temperature for at least 1 hour, or overnight, until the pieces feel dry and slightly firm to the touch.
2
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.

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