Watch This:Vegan Gluten-Free Cornbread Stuffing From Annie Campbell
We gathered with Jenni Kayne way back when to prep for the upcoming Thanksgiving holiday and Annie Campbell‘s gluten-free cornbread stuffing is still heaven, all these years later! We couldn’t resist sharing this blast from the past and the perfect recipe to memorize for years to come.
This stuffing is vegan, gluten-free and so delicious that no one around your table will miss a beat. Check out our recipe break down below and a download-able version of this recipe and the rest of our Thanksgiving menu from so many years ago here!
Gluten-Free Mushroom + Leek Cornbread Stuffing
10 cups of day-old, gluten-free cornbread, or bread of choice, cut into one inch cubes*
4 T extra virgin olive oil or Earth Balance, more as needed
¾ pound of wild mushrooms, sliced
4 leeks, white and light green parts only, cut in half and sliced
1 ½ cups of sliced celery
1 cup of diced onion
1 cup of diced parsley
2 apples, peeled and diced
1-2 t fresh thyme, chopped
1 T fresh sage, chopped
2-3 cups of vegetable stock, more or less depending on texture
salt & pepper
TO PREPARE VEGETABLES | Heat a large sauté pan over medium-high heat and add extra virgin olive oil or Earth Balance butter. Once hot, add leeks, celery and onion. Season aggressively with salt and pepper. Reduce heat to medium-low and sauté for 10 minutes, until softened. Once vegetables are soft, add mushroom, apples, thyme and sage and cook for an additional 7-8 minutes, until mushrooms are soft. Add olive oil, salt and pepper as needed.
Combine cornbread, cooked vegetables and parsley in a bowl. Add vegetable stock until moistened but not soggy. Place everything in a greased 9×13’’ baking dish or in a hollowed pumpkin or squash.
TO BAKE STUFFING | Bake dish in a 350 degree oven for 25-30 minutes until golden brown, or until desired doneness.
Cornbread can be made 1-2 days in advance. All vegetables and herbs can be chopped 2 days in advance. Vegetables can be sautéed 1 day in advance. Stuffing can be cooked 1 day in advance and reheated in a 350 degree oven, covered with tinfoil, for 20 minutes or until warm.
Adapted from chocolate covered katie
1 cup of rice milk, or milk of choice
1 T white vinegar
2 cups of gluten-free cornmeal
1 T baking powder
½ t baking soda
1 t salt
2 T sugar
2 T brown sugar, more for a sweeter cornbread
1 cup of frozen corn
3 T oil
¼ cup of applesauce
½ t cayenne, optional
1 T fresh rosemary, chopped, optional
To make the batter: Mix the milk with the vinegar and let sit for five minutes. Combine cornmeal, baking powder, baking soda, salt, sugar, brown sugar, cayenne, rosemary and frozen corn in a bowl. Add oil, applesauce and rice milk/vinegar and mix until combined.
To bake: Pour batter into a greased 9×9’’ baking dish and bake in a 400 degree oven for 25 minutes, until set. A toothpick should come out clean from the center of the cornbread. Serve with Earth Balance and honey.
Helpful tips: Cornbread is best served the day of but if using for stuffing, make 1-2 days in advance.