A great side dish for any season. Seriously!
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Am I weird that I want to eat stuffing any time of year? I am loving that I needed to test out my recipe before Thanksgiving rolled around because I love any excuse to make this. Homemade stuffing is the only way to go. There’s so much more texture and flavor in homemade stuffing compared to boxed stuffing. This recipe does take a little bit of time, but it’s so worth it and will leave you wanting more!
This recipe will include my cornbread recipe as well so you can make it all from this post. I will post my cornbread recipe as its own blog post eventually for easy access, but forgot to take pictures of just the cornbread (because I was obviously too excited about getting down to eating it!).
I hope you enjoy this dish as much as I do!
Recipe Description:
Flax eggs – A flax egg is a 1:2 measurement of ground flaxseed and water. If you let it sit for 10 minutes it will form a great eggwhite-like texture.
Vegan Butter – I always use Miyoko’s vegan butter. It melts great and has amazing flavor.
Plant Milk – As usual, I will use oatmilk in this recipe but you can always swap for any other plant milk that you prefer or have around. I wouldn’t recommend coconut of course, unless you want coconut flavored stuffing.
Organic Sugar – Always look up your sugar before buying it. Most organic sugars are vegan certified, but some aren’t. If you’re in the US especially, you will have to worry about standard sugars being filtered with bone ash. Who wants that??
Maple Syrup – This will help add some extra sweetness to the cornbread. I like doing a blend of maple and sugar to add extra flavor.
Apple Cider Vinegar – This helps “sour” the milk to give the cornbread more of a buttermilk flavor.
Cornmeal – I used a mixture of Bob’s Red Mill and Kroger brand. I like the coarsness of Bob’s for added texture for the stuffing. If I was only making cornbread on its own I would use a more finely ground cornmeal. Bob’s Red Mill cornmeal is stone ground and has a bit of a rougher texture.
Flour – This is for the cornbread and I have made it in the past using gluten-free flour and it was great! I happened to just have glutinous King Arthur flour and it worked just as well.
Baking Powder/Baking Soda
Vegan Sausage – I used Beyond Beef sausage and it worked so well in this dish. I love stuffing with sausage. It really changes the stuffing game and elevates the savoriness of the dish. Definitely recommend!
Celery
Onion – I used yellow but I’ve used red before as well and they are both great!
Garlic – I always use fresh garlic and like about 6 cloves in this recipe.
Vegetable Broth – I always go with a low sodium option.
Seasonings: basil, rosemary, thyme, fennel, salt, pepper.
Detailed Instructions:
Cornbread instructions
- Make flax eggs. You will need two for the cornbread. Let is sit for 5-10 minutes or until it is slightly wobbly.
- Combine wet ingredients including sugar. Mix soften butter, plant milk, sugar, maple syrup, and apple cider vinegar together. Pour in flax egg once it’s ready.
- Add dry ingredients. Sift flour, cornmeal, baking powder, and baking soda into the mixture and stir well until it forms a thick batter.
- Bake. Pour the batter into a 13×9 baking dish and bake in a 350° oven for 30 minutes or until cooked through.
- Cut cornbread into small, crouton-sized pieces. The cornbread will be naturally crumbly when mixed with the other ingredients and when the broth is added.
Stuffing instructions:
- Make one more flax egg. Let it sit for another 5-10 minutes.
- Sauté onion and garlic until translucent. Chop onion and mince garlic well. Sauté in a frying pan until translucent.
- Add sausage and cook until crispy. In the same frying pan, put the sausage and make sure it is chopped into small chunks. Cook until crispy and brown.
- Add seasonings to the frying pan. Add the basil, rosemary, thyme, fennel, salt, pepper to the pan and mix well with the sausage to season.
- Slice thin pieces of celery. You don’t want too thick pieces of celery or too thin for them to get mushy. I try to keep them about 1/4 inch thick.
- Mix all ingredients from the frying pan and cornbread pan together. Mix lightly so as not to crumble the cornbread too much.
- Pour melted butter, broth, and flax egg. Pour it through the mixture evenly so every part of the cornbread mixture is slightly wet.
- Bake. Bake at 350° for another 30 minutes. Let it rest, and serve. If you find the stuffing to be too dry, add more broth.
- Enjoy!
Recipe
Prep time: 20 minutes
Cook time: 70 minutes
Serves: 10 as a side dish
Ingredients:
Cornbread:
2 tbsp Flax
4 tbsp water
1 cup vegan butter
3 cups plant milk
4 tbsp organic sugar
8 tbsp maple syrup
4 tsp apple cider vinegar
3 cups cornmeal
2 cup flour
4 tsp baking powder
1 tsp baking soda
Stuffing:
1 pan cornbread
1 tbsp Flax
2 tbsp water
1 tbsp vegan butter
14oz package vegan sausage
4 stalks celery
1 yellow onion
6 cloves garlic
2 cups vegetable broth
1 tsp basil
1 tsp rosemary
1 tsp thyme
1/2 tsp fennel
salt/pepper to taste
Instructions:
Cornbread instructions
- Heat oven to 350°
- Mix two tbsp flax with 4 tbsp water and let sit for 10 minutes.
- Soften butter and mix with milk, sugar, maple syrup, and apple cider vinegar.
- Add flax egg to wet ingredients when ready.
- Sift flour, cornmeal, baking powder, and baking soda together and pour in wet ingredients.
- Stir well until batter is formed.
- Pour into a well greased 13×9 baking dish and bake for 30 minutes.
- Cut into small crouton-like pieces and let cool.
Stuffing instructions
- Heat oven to 350° again
- Mix 1 tbsp flax with 2 tbsp water.
- Chop onion and mince garlic. Sauté until translucent.
- Add sausage and cook until crispy.
- Pour seasonings into frying pan and stir well.
- Chop celery into 1/4 inch slices.
- Lightly mix all ingredients from frying pan and cornbread together.
- Pour melted butter, flax egg, and broth into the mixture evenly.
- Bake for 30 minutes.
- Enjoy!
