This is the stuffing that I make every year at Thanksgiving. I love this recipe!

This is my take on the stuffing recipe from Nava Atlas’ book Vegetarian Celebrations. I have made it less sweet and swapped around a number of ingredients.

In addition to making excellent stuffing for Thanksgiving, this recipe can also be used to make a fantastic vegetarian main dish for Thanksgiving (or any other time!) if you cut some sweet little winter squashes in half (good varieties for this are sweet dumpling squash and delicata), remove the seeds, and bake them cut-side-down in an oven until the flesh is soft all the way through, then serve them cut-side-up with the middle filled with this stuffing. This is delicious!

Happy Thanksgiving!

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Cornbread Stuffing - gluten-free, dairy-free, and super yummy!

This gluten-free dairy-free stuffing recipe is delicious! I make it at Thanksgiving every year.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Dinner

Cuisine: American

Author: Valerie Mates

Ingredients

Cornbread

• 1 cup cornmeal
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 egg
• 1 cup of your choice of buttermilk or nondairy milk, or 1 cup water blenderized with 1/8 cup cashews, or 1 cup of water plus 2-3 teaspoons of any nut butter (such as almond butter)
• 1 tablespoon apple cider vinegar only if you are not using buttermilk

Stuffing

• 2 tablespoons olive oil
• 2 stalks celery chopped
• 2 cups mushrooms chopped
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 3 tablespoons fresh parsley chopped, or 1 tablespoon dried
• 1/4 to 1/2 cup water
• 1/2 cup pecan pieces or other nuts or seeds

Instructions

• Preheat oven to 375 degrees.
• If you are using non-dairy milk and not buttermilk, stir the vinegar into the nondairy milk and let it sit for a few minutes, to make vegan buttermilk.
• Stir all of the cornbread ingredients together in a bowl, including the vegan buttermilk.
• Oil an 8x8 inch or 9x9 inch square pan and pour in the batter.
• Bake for 15-20 minutes.
• Let the cornbread cool.
• Meanwhile, in a large nonstick pan, mix the oil, celery, mushrooms, sage, thyme, and parsley. Heat through for about five minutes, stirring occasionally.
• When the cornbread has cooled, use a spatula to break it into pieces about the size of chickpeas.
• Stir the cornbread and the pecans into the mixture in the pan.
• Add enough water to moisten the mixture.
• Add salt and pepper to taste, if desired.
• Heat through and serve!