Thursday, January 27, 2022
HomeDietRosemary Cranberry Cornbread Stuffing - Sharon Palmer, The Plant Powered Dietitian

Rosemary Cranberry Cornbread Stuffing – Sharon Palmer, The Plant Powered Dietitian


There’s nothing like a great savory stuffing to spherical out a particular meal, proper? It’s a terrific side-dish to a vacation meal, Sunday night time dinner, or potluck meal. It’s simple to make a totally plant-based baked stuffing (or dressing), similar to this vegan Rosemary Cranberry Cornbread Stuffing. My all-time favourite Rosemary Cranberry Cornbread Stuffing is a wealthy, flavorful cornbread stuffing, like my mom would make.

Rosemary Cranberry Cornbread Stuffing

Rosemary Cranberry Cornbread Stuffing

Rising up in Arkansas, my mom’s household loved cornbread as a each day accompaniment to their meals, contemplating corn was the first grain they grew on their farm. She at all times made a batch of cornbread the day earlier than, then chopped it into her cornbread stuffing, mixing it with sautéed onions and celery, and an fragrant broth. I turned to my mom’s household traditions and added a number of of my very own touches to this positively scrumptious recipe—rosemary from my backyard, tart-jewel tone cranberries, leeks, mushrooms, and nutty walnuts. This recipe simply retains on giving, because it’s scrumptious the following day too!

This recipe makes use of half of a batch of vegan cornbread—do that simple recipe to get began—save the remainder to your meals in the course of the week. Or make your vegan cornbread prematurely and save half for this recipe.

Rosemary Cranberry Cornbread Stuffing

To make this recipe, it’s simple! Simply sauté the greens and cranberries.
Make a batch of vegan cornbread, chopping it into cubes (you’ll want about half a batch for this recipe). 
Rosemary Cranberry Cornbread Stuffing
Combine the sautéed greens, walnuts, broth and seasonings with cornbread and toasted bread, pour in a baking dish and bake till golden!

Print

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Rosemary Cranberry Cornbread Stuffing



  • Creator:
    The Plant-Powered Dietitian

  • Complete Time:
    1 hour

  • Yield:
    12 servings 1x

  • Food regimen:
    Vegan

Description

This vegan stuffing is wealthy with the flavors of cornbread, leeks, mushrooms, celery, cranberries, and walnuts.


Vegan Cornbread:

Stuffing:

  • 4 slices entire wheat bread
  • 2 tablespoons further virgin olive oil
  • 1 medium leek, sliced
  • 3 garlic cloves, minced
  • 3 celery stalks, sliced
  • 4 ounces mushrooms, sliced
  • 2 tablespoons contemporary rosemary, chopped
  • 1 cup cranberries, contemporary or frozen
  • ½ cup walnuts
  • 1/2 teaspoon black pepper
  • 2 cups vegetable broth
  • Salt, as desired (elective)


Directions

  1. Make one batch (9×9-inch) vegan cornbread in response to bundle instructions or recipe directions. When cornbread is completed, put aside and funky barely.
  2. Whereas cornbread is baking, place entire wheat bread on a baking dish within the oven and toast till brown and dry (about 8 minutes)—don’t burn.
  3. Warmth olive oil in a massive skillet and add leek, garlic, and celery, sautéing for 9 minutes.
  4. Add mushrooms, rosemary, cranberries, walnuts and black pepper, and sauté for a further 4 minutes.
  5. Preheat oven to 375 F.
  6. Slice half of the batch of cornbread into small cubes (about 1 inch sq.). Reserve the remaining cornbread if wanted (see 9) and to get pleasure from for different makes use of (serve it with soup or chili).
  7. Slice the entire wheat toast into small cubes (about 1 inch sq.).
  8. Switch the cornbread and entire wheat cubes to a big mixing bowl. Add sauteed vegetable combination and gently toss.
  9. Add vegetable broth and gently toss. You must obtain a moist (however not soggy) with all liquid is absorbed. If too moist, add a bit extra of the reserved cornbread if wanted to create desired texture. Style and season with salt, if desired.
  10. Spray a big (3 quart) casserole dish or baking dish with nonstick cooking spray, and switch the stuffing to the dish.
  11. Place within the oven, and bake uncovered for half-hour.
  12. Take away from oven and serve instantly.

Notes

To make this recipe gluten-free, use gluten-free cornbread and bread.

  • Prep Time: half-hour
  • Prepare dinner Time: 45 minutes
  • Class: Aspect Dish
  • Delicacies: American

Diet

  • Serving Measurement: 1 serving
  • Energy: 205
  • Sugar: 2 g
  • Sodium: 224 mg
  • Fats: 11 g
  • Saturated Fats: 2 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 6 g

Key phrases: vegan stuffing, greatest stuffing recipe, stuffing recipe, do-it-yourself stuffing

For different plant-based side-dishes, try a few of my favorites: 

Vegan Broccoli Walnut Au Gratin
Oat Cranberry Pilaf with Pistachios
Balsamic Butternut Squash and Brussels Sprouts with Farro

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