Homemade Vegetarian Cornbread Stuffing

FOLLOW ALONG WITH ME
Print Recipe
Healthy Homemade Cornbread Stuffing
Course Side Dish
Prep Time 15 minutes
Cook Time 75 minutes
Servings
servings
Ingredients
  • 2 tablespoons olive oil
  • 4-5 stalks green onion, diced
  • 6 stalks celery
  • 2 apples, diced
  • 2 cloves garlic
  • 1/2 cup pecans, chopped
  • 1 teaspoon ground sage
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons vegetable stock may substitute chicken stock
  • 2/3 cup vegetable stock may substitute chicken stock
  • 1 large egg may substitute flax "egg" to make vegan (1 T ground flax mixed with 2 1/2 T water)
  • 4 cups cornbread, crumbled
Course Side Dish
Prep Time 15 minutes
Cook Time 75 minutes
Servings
servings
Ingredients
  • 2 tablespoons olive oil
  • 4-5 stalks green onion, diced
  • 6 stalks celery
  • 2 apples, diced
  • 2 cloves garlic
  • 1/2 cup pecans, chopped
  • 1 teaspoon ground sage
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons vegetable stock may substitute chicken stock
  • 2/3 cup vegetable stock may substitute chicken stock
  • 1 large egg may substitute flax "egg" to make vegan (1 T ground flax mixed with 2 1/2 T water)
  • 4 cups cornbread, crumbled
Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Add green onion and saute for 2-3 minutes, stirring occasionally.
  2. Add celery to skillet and saute another 2-3 minutes. Then, add the diced apples and saute for an additional 2-3 minutes, stirring occasionally.
  3. Add the pecans, sage, salt, and pepper to mixture. Saute for another 2 minutes to combine flavors. Add two tablespoons of stock and stir. Cook for 1-2 more minutes. Set mixture aside and cool for 10-15 minutes.
  4. Preheat the oven to 350 degrees. In a large mixing bowl, combine remaining stock and egg. Beat to combine.
  5. Transfer cooled mixture from skillet and crumbled cornbread to the mixing bowl with stock and egg mixture. Toss ingredients well to coat with egg and stock mixture.
  6. Transfer mixture into a greased baking dish, cover and bake for 45 minutes. Remove cover and bake for additional 15 minutes or until top starts to brown.
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About Stephanie Wagner, RDN, LDN

Stephanie is a Registered Dietitian Nutritionist and founder of Stephanie Lee Nutrition. Originally from NE Wisconsin, she started out as a licensed cosmetologist. She then went on to graduate with a B.S. in Human Biology, emphasis in Nutrition and Dietetics and completed 1200 hours of clinical experience through Priority Nutrition Care Distance Dietetic Internship. She uses her passion for nutrition and wellness as a tool to help women feel their best inside and out.

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