Vegetarian Cornbread Stuffing

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 11/16/22
Vegetarian Cornbread Stuffing Recipe

The Spruce 

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 8 servings
Nutrition Facts (per serving)
200 Calories
6g Fat
31g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 200
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 6%
Cholesterol 23mg 8%
Sodium 546mg 24%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 5g
Vitamin C 2mg 8%
Calcium 169mg 13%
Iron 2mg 10%
Potassium 176mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cornbread stuffing (or dressing) is a Southern favorite served not only on Thanksgiving, Christmas or other holidays but also for any special family meal. This cornbread stuffing recipe is both vegetarian and vegan. You don't have to go without the traditional flavor just because you aren't roasting a bird.

You'll first need to be sure to use a vegan cornbread, as typically most cornbreads would be made with milk, eggs, and butter. It may be easiest to make your own vegan cornbread to use as the starting point. This recipe also uses whole wheat bread, which you should also ensure is vegan. With those starting points, you will add your aromatics and herbs and vegetable broth. 

Now you can proudly serve your vegetarian cornbread stuffing along with the rest of your feast. But what will you serve it with? Here are vegetarian Thanksgiving main dish recipes to inspire you. Of course, there is Tofurky and other vegan turkey substitutes, including this recipe to make your own tofu turkey.

If you're going to be a guest at a non-vegan gathering, you might offer to bring your own stuffing and other dishes along. Here are further tips on how how to be the perfect vegetarian Thanksgiving guest.

Ingredients

  • 1 onion, diced

  • 3 stalks celery, diced

  • 1 tablespoon vegetable oil

  • 1/2 teaspoon sage

  • 1/2 teaspoon thyme

  • 1 teaspoon parsley

  • Salt,  to taste

  • Freshly ground black pepper,  to taste

  • 2 cups whole-wheat bread, cubed

  • 2 cups corn bread, cubed

  • 1/2 cup vegetable broth

Steps to Make It

  1. Gather the ingredients and preheat the oven to 400 F.

    Vegetarian Cornbread Stuffing Recipe ingredients
     The Spruce

  2. Lightly grease a large casserole or baking dish then set aside

    Vegetarian Cornbread Stuffing Recipe
     The Spruce

  3. Saute the onion and the celery in the vegetable oil for 3 to 5 minutes or just until almost soft.

    Vegetarian Cornbread Stuffing Recipe
     The Spruce

  4. In a large mixing bowl, combine the sage, thyme, and parsley with the whole-wheat bread and the vegan cornbread, mixing everything together well to combine.

    Vegetarian Cornbread Stuffing Recipe
    The Spruce 

  5. Add the sautéed onion and celery and stir to combine.

    Vegetarian Cornbread Stuffing Recipe
    The Spruce 

  6. Add in the vegetable broth just until the bread mixtures is lightly moistened, adding more or less vegetable broth as needed.

    Sony Cyber-shot DSC-W610 14.1MP Digital Camera - Silver
     The Spruce

  7. Transfer to your prepared large casserole or baking dish and bake for 20 minutes.

    Sony Cyber-shot DSC-W610 14.1MP Digital Camera - Silver
    The Spruce 

  8. Serve and enjoy.

    Sony Cyber-shot DSC-W610 14.1MP Digital Camera - Silver
     The Spruce

Tip

  • If you don't use spices very often, you may end up with years-old sage and thyme on your spice shelf. You'll get more flavor if you buy new spices every six months. Of course, you can also use fresh spices rather than those in the little bottles. Interestingly, fresh sage has a milder flavor than dried sage. Use about seven thin fresh sage leaves to substitute for 1/2 teaspoon of dried sage. If you want to use fresh thyme, use one fresh sprig to equal 1/2 teaspoon of dried thyme.