Home Diet Cornbread Stuffing with Cranberries – Sharon Palmer, The Plant Powered Dietitian

Cornbread Stuffing with Cranberries – Sharon Palmer, The Plant Powered Dietitian

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Cornbread Stuffing with Cranberries – Sharon Palmer, The Plant Powered Dietitian

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There’s nothing like a great savory stuffing to spherical out a particular meal, proper? It’s a fantastic side-dish to a vacation meal, Sunday evening dinner, or potluck dinner. It’s straightforward to make a very plant-based baked stuffing recipe (or dressing), reminiscent of this vegan Cornbread Stuffing with Cranberries. My all-time favourite stuffing recipe is a wealthy, flavorful cornbread stuffing, like my mom would make. So this wealthy, flavorful, but wholesome Cornbread Stuffing with Cranberries highlights the scrumptious flavors of home-baked cornbread, rustic complete grain bread, leeks, mushrooms, rosemary, walnuts, and cranberries. Serve it with my Lentil Patties with Mushroom Sauce to make it a powerful meal!

Rosemary Cranberry Cornbread Stuffing

Rosemary Cranberry Cornbread Stuffing

Rising up in Arkansas, my mom’s household loved cornbread as a every 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 a couple of of my very own touches to this totally 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 3/4 of a batch of vegan cornbread—do this straightforward recipe to get began—save the remainder to your meals in the course of the week. Or make your vegan cornbread upfront and save most of it for this recipe.

Rosemary Cranberry Cornbread Stuffing

To make this recipe, it’s straightforward! Simply sauté the greens and cranberries.
Make a batch of vegan cornbread, reducing it into cubes (you’ll want about 3/4 of the 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!

Take a look at my Instagram video to learn to make this recipe.

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Description

This straightforward, vegan Cornbread Stuffing with Cranberries is wealthy with the flavors of cornbread, leeks, mushrooms, celery, cranberries, rosemary and walnuts. Good meal for the vacations, or a easy home-cooked nation dinner at residence.


Vegan Cornbread:

  • 3/4 batch (9×9-inch dish) ready vegan cornbread, from scratch or combine*

Stuffing:


  1. Make one batch (9×9-inch) vegan cornbread based on bundle instructions or recipe directions. When cornbread is completed, put aside and funky barely.
  2. Whereas cornbread is baking, place complete 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 massive skillet and add leek, garlic, and celery, sautéing for 9 minutes.
  4. Add mushrooms, rosemary, cranberries, walnuts and black pepper, and sauté for an extra 4 minutes.
  5. Preheat oven to 375 F.
  6. Slice 3/4 of the batch of cornbread into small cubes (about 1 inch sq.). Use the remaining cornbread 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 complete wheat cubes to a big mixing bowl. Add sauteed vegetable combination and gently toss.
  9. Add vegetable broth, 1/2 cup at a time, whereas gently tossing. Add simply sufficient broth to attain a moist (however not soggy) combination, with all liquid absorbed. 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.

Notes

*When you use a cornbread combine, comply with instructions however use plant-based milk and an egg substitute to make this recipe vegan.

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

Vitamin

  • Serving Measurement: 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: cornbread stuffing, cornbread stuffing recipe

For different plant-based side-dishes, try a few of my favorites: 

Vegan Broccoli Walnut Au Gratin
Oat Cranberry Pilaf with Pistachios
Balsamic Butternut Squash and Brussels Sprouts with Farro
Straightforward Scalloped Potato White Bean Skillet
Quinoa Risotto with Kale and Pistachios

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