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+ servings

Cornbread Dressing / Stuffing

Keyword cornbread, cornbread dressing, cornbread stuffing, dressing, plant based, recipe, stuffing, Thanksgiving, vegan
Servings 8


  • 1 batch cornbread Recipe here. Omit sweetener.
  • 6 cups bread torn into small pieces I use day old homemade 100% whole wheat.
  • 4 cups vegetable broth
  • 1 cup diced onion
  • 1 cup diced celery
  • 1/4 cup nutritional yeast optional
  • 2 tablespoons dried parsley
  • 1-2 tablespoons rubbed sage
  • 1-2 teaspoons dried mustard
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt


  • Bake the bread (if not using store -bought) and cornbread two days ahead.
  • The day before you want to make the stuffing, crumble the cornbread and mix with the bread chunks in a large bowl. Cover with a kitchen towel, so it can dry out a little.
  • Combine broth, onions, celery, nutritional yeast, sage, mustard powder, and black pepper in a medium saucepan.
  • Bring to a boil, then simmer for 5 minutes.
  • Remove broth mixture from heat.
  • Remove broth mixture from heat and stir into bread mixture, until very moist, but not soggy. Add salt and adjust seasonings as necessary.
  • Preheat oven to 350 degrees F.
  • Spoon into a baking dish and bake for 30 minutes, or until heated through.