Pumpkin Cornbread Stuffing
Stuffing was always one of my favorite things at Thanksgiving! My Grandma made the best in my opinion. Unfortunately for those with a gluten allergy, or those on a dairy free or vegan diet, most traditional stuffing is not an option. So, I came up with a version that is safe for any of those restrictions. It is made with a delicious Vegan Pumpkin Cornbread which is actually on our website as well. The bread can be made ahead of time (and even frozen if need be) and used in the stuffing later. This stuffing contains all of the good flavors of traditional stuffing, but without the meat, dairy, and gluten. The pumpkin cornbread gives it an extra delicious savory note, but feel free to use your own gluten free cornbread if you wish. The Vegan Pumpkin Cornbread can be found HERE.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Pre-heat the oven to 400F degrees. Spread the bread cubes out on a sheet pan, and toast in the oven for about 10 minutes until a little dry. Remove from the oven and set aside in a large bowl.
Meanwhile, in a skillet over medium heat, heat the olive oil, and add the celery, onions, and mushrooms. Sautee until tender, about 10 minutes, then add the garlic and herbs and sautee a minute more. Add 1 cup of the stock to deglaze and scrape up any brown bits. Pour this mixture over the bread in the bowl, and toss gently to mix together. Pour into an 8 inch square oiled baking dish. Drizzle the top with a little olive oil (optional, if you are toasting the top). Place in the oven, cover, and bake for about 30 minutes until heated through, removing the foil for the last 10 minutes if you want to brown the top and get it crispy. Serve warm.
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- Heart Healthy
- Side Dish