Ultimate Vegan Cornbread Stuffing

Thanksgiving stuffing is something I think about way before November rolls around. I grew up making the traditional bread stuffing every year, but these days I love switching things up with cornbread as the base. It adds this nice slightly sweet flavor that pairs so well with all the savory herbs.

The best part about this vegan version is that it tastes just as good as the original. I use vegetable broth instead of chicken broth, and load it up with celery, onions, and fresh herbs. My kids actually prefer this version now, and my husband can’t tell the difference.

Making your own cornbread for stuffing might sound like extra work, but trust me on this one. You can bake the cornbread a day or two ahead and let it get a little stale. That’s exactly what you want for stuffing that holds together but isn’t mushy.

What Kind of Cornbread Should I Use?

For the best stuffing, you’ll want to use day-old cornbread that’s had time to dry out a bit – this helps it absorb all those good flavors without getting mushy. If your cornbread is fresh, you can cut it into cubes and let it sit out overnight, or pop it in a low oven for about 10 minutes to dry it out. The recipe calls for vegan cornbread, but any cornbread will work as long as it’s not too sweet or crumbly. You want something with a sturdy texture that can hold up to all that vegetable broth without falling apart completely.

Options for Substitutions

This vegan stuffing is pretty adaptable, so here are some swaps you can make:

• Vegan cornbread: If you don’t have time to make cornbread from scratch, store-bought vegan cornbread works fine. You can even use regular bread cubes mixed with some cornmeal for texture, though the flavor won’t be quite the same.
• Vegan butter: Olive oil is a great substitute here – use about 1 1/2 tablespoons instead of the 2 tablespoons of butter. Coconut oil works too, just make sure it’s melted.
• Sweet onion: Regular yellow onions work perfectly if you don’t have sweet onions on hand. The flavor will be a bit sharper but still delicious.
• Fresh parsley: Dried parsley can work in a pinch – use about 2-3 tablespoons instead of the 1/2 cup fresh. Fresh chives or green onion tops also make nice alternatives.
• Dried herbs: If you have fresh sage and thyme, use about 1 1/2 teaspoons of each instead of the dried amounts. Poultry seasoning is also a good substitute – use about 1 teaspoon total.
• Vegetable broth: Mushroom broth adds extra depth if you have it, or you can use chicken broth if you’re not strictly vegan. Start with less liquid and add more as needed since different breads absorb differently.

Watch Out for These Mistakes While Cooking

The biggest mistake when making vegan cornbread stuffing is using fresh, soft cornbread instead of day-old bread, which will turn your stuffing into mush – let your cornbread sit out overnight or toast the cubes in a 300°F oven for 10-15 minutes to dry them out properly.

Another common error is adding too much broth at once, so pour it gradually while stirring and stop when the mixture feels moist but not soggy (you might not need all 2 1/2 cups depending on your cornbread’s texture).

Don’t rush the sautéing step with your onions and celery – cook them until they’re soft and translucent, about 8-10 minutes, as undercooked vegetables will give you an unpleasant crunch in the final dish.

Finally, resist the urge to pack the stuffing too tightly in your baking dish, as it needs room to expand and develop a nice golden crust on top.

What to Serve With Vegan Cornbread Stuffing?

This cornbread stuffing is perfect alongside all your favorite holiday dishes, whether you’re going fully plant-based or mixing it with traditional sides. It pairs beautifully with roasted vegetables like Brussels sprouts, carrots, or green beans, and goes great with mashed potatoes and cranberry sauce. If you’re serving it as part of a vegan feast, try it with a lentil loaf or roasted acorn squash as your main dish. The herbs and savory flavors in this stuffing also make it a nice complement to simple roasted mushrooms or a fresh arugula salad with a light vinaigrette.

Storage Instructions

Refrigerate: This stuffing keeps really well in the fridge for up to 4 days in a covered container. I actually think it tastes even better the next day once all those herbs have had time to meld together. It’s perfect for making ahead for your holiday meal prep!

Freeze: You can freeze this stuffing for up to 3 months in a freezer-safe dish or container. I like to portion it out in smaller containers so I can thaw just what I need. Make sure to let it cool completely before freezing to maintain the best texture.

Warm Up: To serve leftover stuffing, cover it with foil and warm it in a 350°F oven for about 20-25 minutes until heated through. You can also microwave individual portions, but the oven method keeps it from getting too mushy and gives you those nice crispy edges again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 12-16 g
• Fat: 20-26 g
• Carbohydrates: 170-200 g

Ingredients

For the cornbread base:

• 1 recipe prepared vegan cornbread

For the vegetable and herb mixture:

• 2 tbsp plant-based butter
• 1 small sweet onion, diced
• 4 stalks celery, diced
• 1/2 cup fresh parsley, minced and divided
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 2 1/2 cups vegetable broth

Step 1: Prepare and Dry the Vegan Cornbread

• 1 recipe prepared vegan cornbread

If you haven’t already, make the vegan cornbread according to your preferred recipe at least a day in advance to let it set.

Allow it to cool for at least an hour, or overnight for best texture.

Preheat your oven to 250°F (120°C).

Slice the cooled cornbread into 1-2 inch cubes and spread them onto a baking sheet.

Bake the cubes for about 30 minutes, until they are dried out and a bit toasty.

Remove from the oven and set aside.

I find that slightly stale or dried-out cornbread helps prevent a soggy stuffing.

Step 2: Prepare the Aromatic Vegetable Mixture

• 2 tbsp plant-based butter
• 1 small sweet onion, diced
• 4 stalks celery, diced
• 1/2 cup fresh parsley, minced and divided
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 2 1/2 cups vegetable broth

Increase the oven temperature to 375°F (190°C).

Lightly grease a 9 x 13 inch casserole dish and set it aside.

In a small skillet, melt the plant-based butter over medium-high heat.

Add the diced onion and diced celery, sautéing them for 2-3 minutes until they begin to soften.

Next, add 1/4 cup of the minced parsley, dried sage, dried thyme, salt, and pour in the vegetable broth.

Bring the mixture to a boil while stirring.

Once it reaches a boil, remove the pan from heat and set aside.

Step 3: Assemble and Bake the Cornbread Stuffing

• dried cornbread cubes from Step 1
• vegetable and broth mixture from Step 2

Arrange the dried cornbread cubes from Step 1 evenly in the prepared casserole dish.

Pour the hot vegetable and broth mixture from Step 2 over the cornbread cubes, distributing it as evenly as possible.

Gently stir the mixture just enough to moisten all the bread without breaking it up too much.

Bake the casserole at 375°F (190°C) for 30-35 minutes, or until the top is golden brown and crispy.

Step 4: Finish and Serve

Remove the cornbread stuffing from the oven.

Sprinkle the remaining minced parsley over the top for a fresh burst of flavor and color.

Serve immediately while hot.