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Vegetarian Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and soul comforting.  The perfect addition to your holiday table.  This recipe can easily be made a day ahead of baking!  Vegetarian and Gluten Free adaptable.

Cornbread Stuffing with Cranberries and Pecans

  • Author: Tonia | Feasting at Home
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: About 12 cups
  • Category: side dish, vegetarian
  • Method: baked
  • Cuisine: American
  • Diet: Vegetarian

Description

Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and soul comforting.  The perfect addition to your holiday table.  This recipe can easily be made a day ahead of baking!  Vegetarian and Gluten Free adaptable.


Ingredients

cornbread

  • 1/2 cup unsalted butter
  • 1 cup medium grind cornmeal
  • 1 cup flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 tablespoon honey
  • 1 1/4 cup buttermilk (sub yogurt, mixed with 1/2 water or use milk with a teaspoon of vinegar)
  • 2 eggs

stuffing

  • Cornbread, 1 10″ skillet worth
  • 1/2 cup unsalted butter
  • 1 1/2 cup thinly sliced shallots
  • 1 cup celery, 2-3 ribs chopped small
  • 1 cup fennel bulb, 1 medium bulb, chopped small
  • 1 tablespoon fresh sage, minced
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1/2 cup white wine
  • 1 cup toasted pecans, roughly chopped
  • 1/2 cup dried cranberries
  • 2 cups chicken stock or vegetable broth
  • 1 egg
  • 1/4 cup fresh parsley

Instructions

For the cornbread

  1. Preheat oven to 400 F.  Place cast iron skillet (or other baking dish) in the oven.
  2. Whisk together cornmeal, flour, baking powder, baking soda and salt.
  3. Remove skillet from oven and put the butter in the hot skillet, stir around until it melts.  Pour melted butter into a bowl.  Now your skillet is buttered and warm.  This will make a nice crust on your cornbread.
  4. Along with the melted butter, whisk in honey, buttermilk and eggs until completely mixed.
  5. Pour flour mixture into the wet ingredients and gently mix until just combined.
  6. Pour cornbread batter into the skillet, spread out evenly.  Bake at 400F for 20 minutes.  It is ok if it over bakes a bit when using in the stuffing.

For the Stuffing

  1. Cut the cornbread into 1 inch cubes.   Toast in the oven at 350F for 20 minutes.
  2. Sauté celery, fennel, shallots, thyme, sage, rosemary, salt and pepper for about 6-8 minutes until softened and fragrant.  Add white wine and turn up the heat for 2 minutes more.  Turn heat off.
  3. Whisk egg with 1 cup of chicken broth.
  4. In a large bowl gently mix sautéed mixture together with cornbread, pecans, cranberries, parsley and 1 1/2 cups of the egg broth mixture.
  5. Place in a buttered baking dish, 9 x13 or equivalent, and pour over the remaining 1/2 cup of broth mixture if needed to further moisten.
  6. Bake covered at 375 F for 30 minutes.  Remove cover and bake for 15 more minutes.

Notes

Make stuffing a day or two ahead with out baking and refrigerate, take out of the fridge an hour before baking and then bake per instructions.

The cornbread can be made a day or two in advance.

Keywords: cornbread stuffing, cornbread stuffing recipes, cornbread stuffing vegetarian, cornbread stuffing with cranberries, vegetarian cornbread stuffing

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