Holiday, Lunch & Dinner, Recipes, Side Dishes, Vegan

Cornbread Dressing | Southern Style Vegan

It’s been a while since I have made a post. I’ve been working on a few new projects that has kept me busy. I have a new recipe just in time for Thanksgiving Holiday and it is easy and very flavorful. In the south we eat cornbread dressing, often referred to as cornbread stuffing by the masses. In my eyes, there is a difference, when I think about cornbread stuffing, I think about people adding apples and pears to stuffing. In the south cornbread dressing takes on a life of it’s on. In my meat-eating days, I would fill my dressing with cornish hens, chicken gizzards, and andouille sausage. This recipe is 100% vegan and still holds it on during the holidays. You can always add or take away what you do not like in the recipe and make it your own. 

Check out my cornbread stuffing and let me know what you think!

Cornbread Dressing
Serves 4
Vegan twist on a southern classic, Cornbread Dressing.
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
  1. 2 stalks celery, chopped (about 1 cup)
  2. 1 cup 3 bell pepper and onion blend (chopped), frozen
  3. Salt, to taste
  4. 2 cups low sodium vegetable, not-chicken, or vegan broth
  5. 1 1/2 tbsp onion soup mix or 1/2 tbsp dried onion flakes
  6. 1/4 - 1/2 tsp poultry seasoning
  7. 1/4 - 1/2 tsp ground sage
  8. 1/2 tsp cajun seasoning (I use Chef Gone Mad Nola Seasoning)
  9. 1 1/2 cups (10 oz) Pepperidge Farm® Cornbread Stuffing
  10. 4 oz vegan cream of mushroom or vegan mushroom gravy
  11. vegan butter or oil, for casserole dish
  12. paprika, for garnish (optional)
  1. Preheat oven to 350 degrees.
  2. To prepare stuffing mixture, heat a large deep skillet or pot on medium-high heat. Add celery and 3 pepper and onion blend. Cook until vegetables are tender-crisp.
  3. Add broth, onion soup mix or dried onion flakes and heat to a boil. Remove skillet or pan from heat.
  4. Add stuffing and mix lightly. Next, lightly mix in cream of mushroom.
  5. Spoon stuffing mixture into greased 2-quart casserole dish. Sprinkle with paprika. Cover and bake 20 - 30 minutes or until hot.
  6. For more crisp stuffing, bake uncovered.
  7. Serve with your favorite main entrée.

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