Savory Cornbread Stuffing: Vegan and Gluten-Free

 An Allergy-Friendly Holiday Side Dish

I recently found out that I have several food allergies and intolerances that were contributing to  health issues I was experiencing. After consulting with my doctor, I am cutting out all eggs, dairy and gluten for at least the next 3-6 months. Anyone who knows me is well aware that I love eggs, cheese, butter and bread! The past few weeks have been extremely difficult trying to find new recipes that fit within my diet restrictions. With the holidays approaching, I am determined to find or create allergy-friendly recipes that come close to tasting like the real thing!

Cornbread stuffing has always been one of my favorite holiday side dishes. If you or one of your family members are on a restricted diet, this is a great recipe to try. I adapted this recipe from my original cornbread stuffing recipe and was impressed (and honestly surprised) at how delicious it was! The vegan cornbread recipe I used was developed by Texanerin Baking and tastes just like regular cornbread. This recipe is easily modified to fit a vegan diet by substituting vegetable broth for the bone broth.

 

This cornbread stuffing recipe is:

  • egg free
  • dairy-free
  • gluten-free
  • allergy-friendly
  • easily adapted to fit a vegan diet
  • simple and savory

 

 

Here is a great tutorial on how to make Quick and Easy Bone Broth used in the recipe below! 

Savory Cornbread Stuffing: Vegan and Gluten-Free

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 6 cups cornbread
  • 1 cup bone or vegetable broth
  • 1 cup chopped celery
  • 3/4 cup chopped onions
  • 2 tsp salt
  • 1 tsp sage
  • 1 tsp thyme
  • 1/2 tsp pepper

Instructions

  1. Follow the recipe for Vegan Cornbread mentioned above.

  2. Finely chop celery and onions.

  3. Saute bone broth, celery and onions in a skillet until broth is reduced in half (approximately 10 minutes).

  4. Add salt, sage, thyme and pepper to the skillet. Let simmer for 5 minutes.

  5. Break up the cornbread with a fork until it is broken down to into large crumbs.

  6. Add the cornbread crumbs to the skillet and gently combine with the other ingredients. There should be just enough liquid in the pan to moisten the cornbread. Add more broth if it is too dry.

  7. Bake 30 minutes or until thoroughly heated, uncovering after 20 minutes.

 

 

What is your favorite holiday side dish? Share your recipe in the comments!


9 Comments

  • Jeanne
    Posted November 13, 2017 9:14 am 0Likes

    I am craving this so bad! Thank you for making it plant-based!

  • Zarah
    Posted November 13, 2017 9:28 am 0Likes

    I’ve been looking for a stuffing recipe for weeks and his fits the bill! It looks delicious. Your site is becautiful, too.

  • Leigh Suznovich
    Posted November 13, 2017 9:42 am 0Likes

    Oh I love cornbread stuffing and this version looks amazing! I will definitely be trying it to bring to Thanksgiving.

  • Erin Mackey
    Posted November 13, 2017 10:09 am 0Likes

    This is such a great recipe! I’m always looking for new Thanksgiving recipes to try.

  • Amanda
    Posted November 13, 2017 11:05 am 0Likes

    OooOo! I love this take on stuffing! We normally stick to our traditional one, but I definitely want to add this to our Thanksgiving meal this year! Thank you for sharing. xo

  • jenny rose
    Posted November 13, 2017 11:17 am 0Likes

    Yum! This looks so great, stuffing is my favourite. Must try this ASAP.
    http://www.jennyrosee.com

  • Kaari
    Posted November 13, 2017 11:18 am 0Likes

    This looks lovely! I’ve never had cornbread? What alternative can be used?

  • TheHappyFoodKitchen
    Posted November 13, 2017 11:41 am 0Likes

    This looks delicious and I love your presentation too. I will be giving this a go at Christmas.

  • Sarah Dean
    Posted November 14, 2017 4:13 pm 0Likes

    This looks so good! Definitely pinning for Christmas ideas.

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