Stuffing or dressing, whichever you prefer to call it, is definitely an important component of the traditional Thanksgiving meal. Being gluten-intolerant, however, doesn’t mean that you have to be left out on the savory goodness, or that you have to skimp on flavor. Using a traditional cornbread base–which is already gluten-free–and building in layers of rich and creamy, salty and savory flavors makes this cornbread stuffing an instant hit. Gluten-free or no, vegan or an omnivore, everyone will be coming back for seconds.

Ingredients: dried thyme, dried sage, vegetable broth, olive oil, soy milk, 1 recipe cornbread, salt, pepper, soy yogurt, onion, celery, garlic

Equipment needed:
knife
cutting board
large bowl
skillet
wooden spoon
9×13 pan/two 9″ pans
whisk
liquid measuring cup
teaspoon

Ingredients:
1 recipe gluten-free vegan cornbread
2 c vegetable broth
1 ½ c soy milk
¼ c plain soy yogurt
2 tbsp olive oil, divided
1 large onion
3 stalks of celery
1 tbsp dried sage
1 tbsp dried thyme
5 cloves garlic
1 tsp salt
2 tsp ground pepper

Directions:
Pre-heat oven to 250 degrees Fahrenheit.


Cut the cornbread into 1/2 inch squares.


Spread the cornbread squares in an even layer on 2 baking sheets.


Dry in the oven for 50-60 minutes. Remove from oven, let cool.


Place the cornbread in a large bowl. Whisk the vegetable broth, soy milk, and soy yogurt together in a medium bowl; pour over the cornbread.


Toss gently (I use my hands to do this) to coat so that the cornbread does not break up. Set aside.


Chop the onion and celery into small pieces. Mince the garlic.


Heat a large skillet over medium high heat until hot. Add 1 tbsp olive oil to coat bottom. Add the chopped onion and celery to skillet; sauté until softened.


Stir in the thyme, sage, garlic and cook about 30 seconds.


Add to cornbread.


Gently stir to combine so as not to break up cornbread.


Cover the bowl with plastic wrap and refrigerate to blend the flavors, at least 1 hour or up to 4 hours.

Adjust oven rack to lower-middle position. Oil with remaining tbsp of olive oil a 9 x 13 pan or two 9 inch square pans. Preheat oven to 400 degrees.


Transfer stuffing to dish; pour any liquid that has accumulated in the bottom of the bowl over the stuffing and if necessary gently press the stuffing with a spatula to fit in into the baking dish.


Bake until golden brown 35-40 min

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2 Responses to “Gluten-Free Vegan Cornbread Stuffing”

  1. Ellen Says:

    This look fantastic! I have been looking for a GF and vegan cornbread stuffing recipe and your recipe definitely fits the bill. Thank you! I will be making this tomorrow for our Thanksgiving feast on Thursday with friends.

  2. brad r Says:

    this is fantastic. had it for thanksgiving and it was a hit. trying it out on my folks this weekend. thanks for the great recipe. nice pyrex bowl!

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