Traditional cornbread stuffing, now made gluten free and vegan! This classic dish deserves a place on your Thanksgiving table!
What’s your favorite part of the Thanksgiving meal? Mashed potatoes, sweet potatoes, green bean casserole, stuffing…or something else?
There are so many good things to eat on Thanksgiving, and thankfully, many of them can be made to accommodate many dietary needs and food allergies.
When I asked my Facebook followers what recipe they were struggling the most with for Thanksgiving, the answer was stuffing, mostly because if you have multiple food allergies, it’s really hard to find a safe bread. If you find a bread that’s gluten free, well, it probably contains eggs. Or else there’s a cross contamination issue with another allergen. It’s just really difficult to find store bought bread that works for everyone.
This cornbread stuffing is easy to make and just delicious. You make the cornbread, so you control what goes into that…the non-dairy milk, the brand of gluten free flour (or regular flour if you don’t need to be gluten free). Use your favorite yellow cornmeal that’s safe for your dietary needs.
After making the cornbread, you do need to let it dry out. You can either let it dry out by leaving it uncovered for a day or so, or you can dry it in the oven at 200 degrees for about 90 minutes.
Once the cornbread is dry, you simply add celery, onions, vegan buttery spread, parsley, and broth. It all comes together to make a pan of delicious, comforting, cornbread stuffing. It’s the perfect side dish for Thanksgiving. Or any occasion, really!
Cornbread Stuffing (Vegan, Gluten Free).
For the cornbread:
For the stuffing:
- 1/4 cup vegan buttery spread
- one large sweet onion chopped
- 4 stalks celery chopped
- 1/2 cup chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups vegetable or chicken broth
Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch pan.
In a large bowl, whisk together the cornmeal, gluten free flour, sugar, salt, and baking powder.
Add the applesauce, vegan buttery spread, and non-dairy milk.
Stir until combined, then pour into the prepared pan, smoothing out with a spoon.
Bake at 350 degrees for 20-24 minutes, or until a toothpick inserted in the center of the cornbread comes out clean. Once the cornbread is cool, slice into cubes. Set it out to dry on a cookie sheet for a day, or dry it out in the oven at 200 degrees for about 90 minutes.
To make the stuffing: Preheat the oven to 375 degrees.
Put the vegan buttery spread in a large skillet and melt it over medium low heat. Add the chopped onions and celery, and cook until they start to soften, about 10 minutes.
Add half of the chopped parsley, broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat to low.
Put the dried cornbread cubes into a 9x13 pan or casserole dish. Pour the broth mixture over the cornbread and mix together. Sprinkle the remaining parsley on top.
Bake at 375 degrees for 20-30 minutes, until the top is golden brown.
This recipe can be easily doubled! Just cook it in two separate pans so that there is enough of the crunchy top.
*I used King Arthur Gluten Free Multi-Purpose Flour
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