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 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: American
Author: Valerie Mates
Ingredients
Cornbread
1cupcornmeal
1teaspoonbaking soda
3/4teaspoonsalt
1egg
1cupof your choice of buttermilkor 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)
1tablespoonapple cider vinegaronly if you are not using buttermilk
Stuffing
2tablespoonsolive oil
2stalks celerychopped
2cupsmushroomschopped
1/2teaspoondried sage
1/2teaspoondried thyme
3tablespoonsfresh parsleychopped, or 1 tablespoon dried
1/4 to 1/2cupwater
1/2cuppecan piecesor 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.