Cornbread stuffing

Cornbread stuffing was always a staple on the holiday table when I was a kid. This vegan cornbread stuffing boasts onions, fresh and dried fruit, and herbs.

Cornbread stuffing was always a staple on the holiday table when I was a kid. This vegan cornbread stuffing boasts onions, fresh and dried fruit, and herbs.

Cornbread stuffing

Serves 8

Ingredients:

• Vegan cornbread
• 1/2 cup vegan butter
• 1 large onion, chopped
• 1 large red bell pepper, cored, diced
• 2 large apples, cored, diced
• 3 stalks celery, diced
• 1 large carrot, diced
• 1 cup diced dried apricots
• 1 cup diced prunes
• 1 tablespoon fennel seeds
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons fresh thyme
• Salt and freshly ground black pepper
• 1-1/2 cups vegetable broth

Directions:

1. Preheat oven to 375 degrees F. Spray a 13×9-inch baking dish with cooking spray. Set aside.
2. Cut cornbread into cubes and spread on a baking sheet. Bake for 10 minutes. Remove from oven and set aside while you prepare the rest of the ingredients.
3. Melt butter in a large skillet over medium heat. Add onion and cook, stirring often, until softened and translucent.
4. Add bell pepper, apples, celery, and carrot. Cook, stirring often, until carrot is tender. Transfer mixture to a large bowl.
5. Add apricots, prunes, fennel, parsley, and thyme, tossing to combine. Season with salt and pepper.
6. Add corn bread cubes and toss again to combine. Transfer mixture to prepared baking dish.
7. Pour broth evenly over stuffing.
8. Bake for 45 minutes or until it starts to form a crust. Serve warm.

More vegan recipes

Vegan chocolate-covered habanero peanut brittle
Vegan port wine cheese
Vegan mint chocolate chip cookies recipe