This recipe has been updated from its 2021 version, and I can confidently say this 2025 rendition is the best vegetarian cornbread and cranberry stuffing I have ever made. Full stop.
The first time I had cornbread and cranberry stuffing, I was a kid. Probably six, maybe younger, who knows. But I just knew that this stuffing was different, and looking back, that might have been the first time I realized that tart and salty can go so well together. That stuffing had sausage in it, but my pescatarian brain never forgot how well the earthy, nutty cornbread, the sweet, soft cranberries, and the fennel-y sausage all played so well together. I’ve been dreaming about it, and with this Vegetarian Cornbread and Cranberry Stuffing – I think I’ve finally nailed bringing all of those flavors together.
Table of contents
What makes this recipe the best vegetarian cornbread stuffing
Okay I’m throwing around some big claims, but believe me when I say this is the best. I’ve played around with a lot to make it simple, but oh-so good.
- First, this recipe softens and plumps up the cranberries before using them. By soaking them in warm water, your dried cranberries are going from dense and sticky to nice, plump, and softened. This lets them mingle with the cornbread stuffing so their flavors seep into everything else, instead of being random pockets of sweetness.
- Second, toasted pecans and frizzled herbs make up the aromatics. Rosemary and thyme are much better fried in butter, and that’s what happens to them before they go into this stuffing mixture. This not only creates a base of amazing flavor, it gives them a crispy texture, too.
- Third, heavy cream takes the place of broth, giving you richness and crispness. Heavy cream caramelizes in the oven, so unlike broth (which to me just makes things overly salty, especially in a stuffing that already has a meat component), the heavy cream just adds a subtle richness and a deliciously golden color.
- Last, vegetarian sausage scratches that hearty, earthy itch that I always get with stuffing. It feels wrong to have cranberries in stuffing without balancing them with a nice, fennel-y and sausage-y note. I find a hit of vegetarian sausage is perfect for this.
What kind of cornbread works best in this recipe?
I have a recipe for skillet cornbread that I think works marvelously for this (just skip the serrano topping!), but you can also use any cornbread that you know you can slice into big cubes.
If I’m being picky, I’d say get a cornbread that errs on the more savory side over sweet, but again – that’s just me being supremely finicky.
What kind of vegetarian sausage works best in this recipe?
I love a lot of brands of vegetarian sausage, but they can be varied across grocery stores, so you may not have access to what I do!
For a base suggestion, I’d say try to find sausages that have either an Apple-Fennel flavor profile or a Sweet-Italian flavor. Spicy Italian will also work, but don’t veer into chipotle category or anything with too much spice.
My favorite brand for this is Field Roast, with their Italian Garlic and Fennel flavor and their Smoked Apple and Sage flavor being pretty exceptional in this recipe.
FAQ
Absolutely! You can either make this the day before and keep it in the fridge, then gently reheat it at 350°F for 15-20 minutes. You can also freeze this recipe and reheat it at 350°F for 30-40 minutes or until fully thawed.
This recipe will keep for 4-5 days in the fridge and up to 6 months in the freezer.
Of course! You can use traditional sausage, just increase the cooking time by double. You could also use crumbled vegetarian ground beef, or you could use seitan or tempeh.
Absolutely, swap the butter for vegan butter, and use three flax eggs mixed with vegan milk for the custard base.
Looking for more holiday recipes?
Here are a few of my absolute favorites for Thanksgiving!
Brown Butter Crispy Potatoes with Walnuts & Sage
Dutch Oven Mushroom Stuffing
Cranberry Sauce Salad
Simple, Stunning Cranberry Sauce
Cranberry Sharp Dresser Cocktail
And that’s it for this Vegetarian Cornbread and Cranberry Stuffing. Which yes, is the best.
Of course, if you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Equipment
- 1 Skillet
- 1 3.5-quart braising dish OR 9 by 13-inch baking dish
Ingredients
- 2 1/2 pounds of cornbread, about one 9-inch skillet, my preferred recipe is here: https://ventre-mince.today/skillet-cornbread-with-serrano-cilantro-dressing/%3C/span%3E%3C/li%3E%3Cli class="wprm-recipe-ingredient" style="list-style-type: none;" data-uid="1">1/2 cup dried cranberries
- 1/2 cup hot water
- 1/4 cup pecans
- 3 ounces scallions
- 2 large celery ribs
- 3-4 large rosemary springs
- 4 thyme sprigs
- 8 tablespoons salted butter
- 2 tablespoons extra-virgin olive oil
- Diamond Crystal kosher salt
- Freshly cracked black pepper
- 6 ounces, or 2 links, vegetarian sausage brand of choice
- 3 eggs
- 1/2 cup heavy cream
Instructions
- Position a rack in the center of the oven and preheat to 350°F.
- Cut the cornbread into 1 to 2-inch cubes, scatter the cubes onto two half sheet pans. Roast in the oven for 15-20 minutes, flipping halfway through, until the cubes are dried out.
- In a small bowl, add 1/2 cup of cranberries. Pour 1/2 cup hot water over them and set them to the side to soften.
- Chop up the pecans and set aside. Thinly slice the scallions and celery and set aside. Remove the rosemary leaves and thyme leaves from their stems.
- In a large skillet over medium heat, add the 8 tablespoons of butter. Let the butter melt, then add the rosemary, thyme and pecans. Toast for 3-4 minutes, until the pecans are fragrant and the rosemary is curling. Scoop the herbs and nuts out of the pan and into a large bowl, but leave the butter behind.
- Add the 2 tablespoons of extra-virgin olive oil to the pan along with the scallions and celery. Cook for 8-12 minutes, stirring occasionally, until the vegetables have softened. Season with salt and pepper. During this time, break up the vegetarian sausage into crumbles, drain the cranberries, and in a small bowl, whisk together the eggs and heavy cream.
- Next add the sausage to the pan and cook for 5-6 minutes or until it has taken on some light browning. Turn off the heat.
- In the bowl with the herbs and nuts, add the dried cornbread cubes, the cooked vegetables and sausage, the drained cranberries, and the egg mixture. Stir gently to just combine. The cornbread may start to crumble in this step, don't worry about it, but don't overmix it until it is mush. Try to gently get everything combined.
- Pour this into a baking dish or braiser. Roast covered for 30 minutes, then uncovered for another 30 minutes. Pull it out when it is golden brown and serve warm.
Comments
I made this for thanksgiving last night – added mushrooms, and used shallots along with scallions, and it was an absolute hit! Thank you for sharing this recipe!!
So SO happy you liked it!!
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