Vegan No Corn Cornbread Stuffing (easy, GF)

Grain-free & vegan no corn cornbread stuffing is a minor holiday miracle (you will swear it is traditional stuffing)! It is made with my easy chickpea flour no corn cornbread.

I know I am not alone when I say that what I love most about Thanksgiving is the stuffing. Or dressing, as my Arkansas-born husband corrects me (but my dressing was in fact stuffed into something other than a baking dish, so we can both be correct on this one :)).

I am also an unapologetic stuffing snob. Most importantly, I do not like gray, gooey stuffing (shudder). I prefer stuffing with color and texture, especially from plenty of fresh, sautéed vegetables. I’m also partial to a hint of sweetness and an even balance between tenderness and crispness.

But most of all, good stuffing needs good bread. For example, my No-Corn Cornbread. It’s made with chickpea flour, a bit of pumpkin, and zero corn.

It just so happens to make a d%#*-good stuffing that is easy, healthy, gorgeous, and all-around amazing!

Ingredients for No Corn Cornbread Stuffing 

The exact amounts of each ingredient are indicated in the recipe card at the end of the post

This incredible stuffing has a minimal number of fresh, flavorful ingredients:

• 1 recipe of my Easy Vegan No-Corn Cornbread (made with chickpea flour)
• onions
• celery
• mushrooms
• a bit of olive oil (or any neutral oil you prefer) for sautéing
• vegetable broth
• dried cranberries
• herbs (rosemary and parsley).

I love the fresh, woodsy flavor of rosemary, but if your prefer the more traditional flavor of sage, use it instead.

While on the subject of subs, you can add or subtract other ingredients here, too, and make this recipe your own. Do, however, keep the ratio of cornbread and liquid the same.

Instructions for Vegan No Corn Cornbread Stuffing

Note that the complete directions are also in the recipe card below.

Step One: Preheat the Oven

Preheat oven to 375F (190C).

Step Two: Cube & Toast the No Corn Cornbread

Cut the cooled chickpea flour cornbread into cubes (about 3/4-inch). Spread on a large rimmed baking sheet. Bake in the preheated oven for 11 to 14 minutes until lightly toasted.

Remove from oven and let cool. Leave the oven on.

Step Three: Cook the Vegetables

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the onion and celery. Cook and stir for 5 minutes. Add the mushrooms. Cook and stir 3 to 5 minutes longer until all vegetables are softened. Season to taste with salt & pepper.

Step Four: Combine the Stuffing Ingredients

Set aside 1 tablespoon of the chopped parsley. In a large bowl, combine the toasted bread cubes, vegetables, cranberries, rosemary and remaining parsley, gently tossing to combine. Slowly pour in the broth, tossing gently to combine. Adjust seasonings (salt & pepper) to taste.

I suggest gently tossing the stuffing to break up some, but not all, of the bread cubes (for a balanced texture of soft and crisp, and for helping the stuffing stick together a bit).

Step Five: Place Stuffing in a Dish or Dishes

Now pile the stuffing into dishes to bake. You can use one large dish (e.g., 13×9-inch), two 9-inch (22.5 cm) pie pans or square dishes or, or even individual ramekins. Give the dish or dishes a spritz of cooking spray, or rub with oil, to prevent the stuffing from sticking.

Note: You can prepare the stuffing up to this point a full day in advance. Cover and refrigerate until ready to bake

Step Six: Bake the Vegan No Corn Cornbread Stuffing

Bake the stuffing, covered, in the preheated oven for 30 minutes. Remove foil and bake for 20 to 25 minutes longer until top is lightly browned.

Prepare yourself for all of the oohs, aahs, and wows!

I hope you love this stuffing as much as my family does!

Happy baking, friends :).

Storage

Store cooled stuffing in an airtight container in the refrigerator for 2 days or the freezer for up to 6 months.

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