The vegetarian and vegan sides for Thanksgiving is here to stay! So, if you’re looking for an easy vegan stuffing recipe using sourdough and cornbread dressing, then this is it! It’s 100% meatless and quite possibly the only dressing recipe you’re going to need this Thanksgiving.
Vegan Stuffing Recipe using Sourdough + Cornbread Dressing
I am pretty sure we outdid ourselves with this dressing recipe simply because it’s so freaking good. Imagine the semi-homemade vegan black pepper and sage cornbread combined with the cubed sourdough bread seasoned with Herbes De Provence, and this is an excellent start to a fantastic vegetarian/vegan dressing recipe.
But our dressing is more than a delicious recipe because it is also super easy to put together. No lie. I’ll be the first one to admit that even though a lot is going on here, it isn’t complicated or impossible to make. Plus, I have a cheat for the cornbread that will make it even easier for you to this mouthwatering dressing get it in the oven, and on your Thanksgiving table as soon as possible. To save even more time, this is a recipe you can make a day ahead. The benefits of making it a day or two before are obvious because making the dressing ahead will be one less thing you’ll have to do on Thanksgiving day. Sounds like a plan to me.
This recipe makes good use of day-old sourdough bread and homemade cornbread with a hint of rubbed sage and freshly cracked black pepper.
Make The Cornbread
- 2 boxes Jiffy Cornbread Mix
- 1/2 cup yellow cornmeal
- 2 eggs (or 2 tablespoons whole flaxseeds + 4 tablespoons vegetable stocked processed together until blended well)
- 2/3 cup coconut milk
- 2/3 cup soy or almond milk
- 1 1/2 tablespoons rubbed sage
- 1 tablespoon freshly cracked black peppercorns
- 2 tablespoons extra virgin olive oil
- Preheat oven to 400 degrees
- Place the cast iron in the oven to get hot.
- Into a large bowl, add Jiffy cornbread mix, yellow cornmeal, coconut milk, soy (or almond) milk, one tablespoon extra virgin olive oil, rubbed sage, and freshly cracked black peppercorns.
- Mix the ingredients thoroughly.
- Remove the cast iron from the oven and add the remaining tablespoons of extra virgin olive oil.
- Use a brush and ensure the bottom and side of the skillet are coated with olive oil.
- Spoon the cornbread batter into the skillet and spread it out evenly.
- Place the skillet into the center rack of the preheated oven and bake for 12 minutes or until the top of the cornbread is golden brown.
- Remove the cornbread from the oven and allow it to cool. Set aside.
Cut 2 1/2 cups of day-old sourdough bread in half-inch cubes, place them into a bowl and toss with 1 1/2 tablespoons of Herbes De Provence and a tablespoon of rubbed sage. Set it aside.
How to make Vegan Sourdough Stuffing
Prep: 15 minutes
Cook Time: 45 minutes
- 2 1/2 cups sourdough cubes
- 3 cups slightly crumbled cornbread
- 3 1/2 – 4 cups vegetable stock
- 1/2 cup sliced celery
- 1/2 cup dried cranberries
- 1 cup sweet onion
- 3 garlic large cloves
- 1 granny smith apple
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1/2 cup chopped toasted walnuts
- 1/4 cup chopped flat-leaf parsley
- 1 tablespoon freshly ground black peppercorns
- 1 tablespoon sea salt or Kosher salt to taste
- 3 tablespoons extra virgin olive oil
- 3 tablespoons rubbed sage
- 2 tablespoons Old Bay seasoning
- Preheat oven to 350 degrees.
- Place a skillet over medium/high heat and toast the walnuts for 1-2 minutes. Transfer the walnuts to a small bowl and set aside.
- Add the tablespoon of extra virgin olive oil to the skillet and place it over the medium/high heat.
- When the skillet is hot, add the onions, apples, celery, garlic, red and green bell peppers, and sauté for five minutes. Remove the mixture from the skillet into a bowl and set aside.
- Into a large bowl add 2 1/2 cups of the sourdough cubes and 3 cups of the crumbled cornbread, fold in the onions, apples, celery, garlic, red and green bell peppers mixture, toasted walnuts, chopped flat-leaf parsley, add in the seasonings.
- Gently fold all of the ingredients together, and begin adding the vegetable stock a cup at a time. Gently fold the mixture after you add each cup of vegetable stock. The key to great dressing, it shouldn’t be soggy or too dry. However, adjust to your preference. I like my dressing to be moist in the middle but firm and browned on top; it will lose a bit of its moisture while it is cooking in the oven. After all of the ingredients are mixed, give it a taste, and adjust the seasoning.
- Spoon the dressing into your preferred baking dish; this should be a high-walled dish about 2 to 4 inches deep.
- Drizzle the remaining extra virgin olive oil over the top of your dressing.
- Place the dressing onto the center rack of a preheated 350-degree oven and cook for an hour.
- Remove from the oven and serve with cranberry sauce or vegan gravy.
There are lots of families and friends who are opting for meatless entrees and sides over the holidays, and that’s okay, even if your family are all carnivores is being a good host means preparing some meatless options too. Don’t sweat it, serve our Vegetarian Sourdough + Cornbread Dressing, and we’re pretty darn sure you are going to nail it. Be the hostess with the mostess!
You got the recipe, now make your list and check it twice, then get in the kitchen and make this delicious Loaded Sourdough + Cornbread Dressing!