I grew up with the low-and-slow turkey method, the kind where my mom hoisted our bird into the oven at a cool 225, letting it bask overnight, slow cooking itself to tender, almost brisket-like doneness. And though I’ve often found myself perplexed by this methodology, staying clear of her turkey even as a child, my mom’s cornbread stuffing was never one to missed. Packing the bird so full it continued in mounds around it, her traditional (pepperidge farm) mix was so saturated with flavor, so crisp on the outside, almost pudding like on the inside, we’d make a game of who could snag the most bits without her noticing. We’d sneakily pick and pull off the crispiest of crisp stuffing parts over the course of the morning, marveling at every corny, bready bite.
Celebrating my mom’s cornbread stuffing, but with an unprocessed, healthful twist, offering even more of those coveted crispy bits, my Corny Cornbread Stuffing has quickly become an elevated holiday staple. Taking my Corny Cornbread, made with sweet yellow corn, coconut sugar, and yellow cornmeal, and transforming it with those traditional holiday herbs like fresh sage, rosemary, and thyme, this bread casserole is just as moist on the inside, crispy crisp on the outside, without ever stepping foot in a turkey. I serve my vegan cornbread stuffing alongside a plate of roasted rainbow roots, fresh cranberry sauce, and a bright kale and brussels salad.
Corny Cornbread Stuffing [makes 8 servings]
1 loaf Corny Cornbread, cubed
2 tablespoons olive oil
1 yellow onion, diced
4 stalks celery, cubed
4 cloves garlic, minced
6 leaves fresh sage, minced
1 tablespoon fresh rosemary, minced
1 teaspoon fresh thyme, minced
¾ cup low sodium vegetable broth
salt & pepper to taste
Preheat oven to 350 degrees, rack in the middle. Lightly coat a 9’x13′ baking dish with olive oil.
Placed cubed cornbread on a nonstick baking sheet and bake for 15 minutes, or until it just begins to feel more like a crouton. Remove from heat and set aside. Leave oven on.
Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add onion and sauté, stirring frequently, until soft and translucent (about 3 minutes), then, add celery. Cook together for another few minutes, until vegetables are tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Remove from heat and transfer vegetables to a large bowl.
Stir in toasted cornbread, fresh herbs, vegetable broth, and salt and pepper until well combined, then transfer mixture to the oiled baking dish. Place in oven for 20 minutes, or until the top of the stuffing is crisp and golden. Remove from heat, serve and enjoy!
Nutritional Information [per serving]
300 Calories, 12g Carbohydrates, 44g Carbohydrates, 4g Fiber, 13g Sugar, 4.5g Protein