As an Amazon Associate I earn from qualifying purchases from

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

There’s nothing like a superb savory stuffing to spherical out a particular meal, proper? It’s an excellent side-dish to a vacation meal, Sunday evening dinner, or potluck meal. It’s simple to make a very plant-based baked stuffing (or dressing), akin 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 day by 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 just a few 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 in your meals through the week. Or make your vegan cornbread upfront 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!


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfb fb iconprint print iconsquares squares iconcoronary heart coronary heart iconcoronary heart stable coronary heart stable icon

Rosemary Cranberry Cornbread Stuffing

  • Creator:
    The Plant-Powered Dietitian

  • Whole Time:
    1 hour

  • Yield:
    12 servings 1x

  • Food plan:


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

Vegan Cornbread:


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


  1. Make one batch (9×9-inch) vegan cornbread in accordance with bundle instructions or recipe directions. When cornbread is finished, 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 large 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 take pleasure in 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 need to 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.


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

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


  • Serving Dimension: 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, finest stuffing recipe, stuffing recipe, home made stuffing

For different plant-based side-dishes, take a look at a few of my favorites: 

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

This put up could include affiliate hyperlinks. For extra data click on here.

We will be happy to hear your thoughts

Leave a reply

Shop Well
Enable registration in settings - general
Compare items
  • Total (0)
Shopping cart