Meatless Cornbread Dressing Recipes

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Grandma's Corn Bread Dressing image

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Provided by Amy

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste


  • Prepare the dry corn bread mix according to package directions. Cool and crumble.
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  • In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
  • In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
  • Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g


Vegetarian Cornbread Stuffing image

This is our longtime favorite vegetarian cornbread stuffing with apples, lovingly adapted from The Silver Palate. It's an absolute Thanksgiving classic.

Provided by Carolyn Gratzer Cope

Categories     Sides

Number Of Ingredients 14

12 tablespoons (168 grams) butter
2 medium yellow onions, finely diced
3 ribs celery (including any leaves), finely diced
3 small Granny Smith apples, skin on, cored and finely diced
1/2 teaspoon fine sea salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 1/2 cups (375 grams) coarsely crumbled cornbread
4 1/2 cups (250 grams) dried bread cubes
1 cup (120 grams) finely chopped walnuts or pecans
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons minced fresh thyme leaves
2 tablespoons minced fresh sage leaves
4 large eggs, beaten
3 cups (710 ml) good vegetable broth


  • Preheat the oven to 325°F with a rack in the middle.
  • Melt the butter in a 12-inch skillet over medium-high heat.
  • Add the onions, celery, and apples, along with half the salt and pepper.
  • Cook, stirring occasionally, until softened and lightly browned in spots, 10 to 15 minutes.
  • Into a large mixing bowl, place the crumbled cornbread and dried bread cubes.
  • Top with the apple mixture, parsley, time, sage, and remaining salt and pepper.
  • Mix gently but thoroughly.
  • Pour the beaten eggs and the broth over the contents of the bowl, and mix again until the bread has absorbed all the liquid.
  • Spoon the stuffing into a 9x13x2-inch baking dish.
  • Bake, uncovered, for 45 minutes, until crisp on top and tender and custardy inside.

Nutrition Facts : Calories 469 calories, Carbohydrate 55.4 grams carbohydrates, Fat 23.1 grams fat, Fiber 3.7 grams fiber, Protein 10.7 grams protein


Southern Style Cornbread Dressing image

This Southern Style Cornbread Dressing is the perfect side dish for your next holiday gathering. It's savory, flavorful and so easy!

Provided by I Heart Recipes

Categories     Side Dish

Time 1h5m

Number Of Ingredients 13

Cornbread (enough to fill a 9x13)
1 sleeve ritz or saltine crackers
3 medium eggs (lightly beaten)
1 large yellow onion (diced)
5 cloves garlic (minced)
5 sage leaves (OR 2 1/2 tsp ground sage)
2 tbsp olive oil
4-6 cups chicken broth
14 oz cream of chicken
2 tsp seasoning salt
1 tsp coarse black pepper
1 tsp thyme leaves
3 stalks celery (chopped)


  • Start chopping, and dicing all of the vegetables such as the celery, onions, and garlic. Also chop up the fresh sage.
  • Next, drizzle the olive oil into a large pan, then place the pan over medium heat.
  • Once the oil is nice and hot add in the onions, celery, and garlic. Cook until nice and tender.
  • Now toss in the fresh sage. Continue to cook for 2 minutes. Turn the heat off.
  • Crumble the cornbread into a large mixing bowl, along with the crackers.
  • Now add in the cooked vegetables. Fold the ingredients until everything is well combined.
  • Now pour in the broth followed by the cream of chicken soup.
  • Add in the eggs, and mix everything until well combined.
  • Sprinkle in the seasoning salt, thyme and pepper.
  • Now mix until well combined.
  • Preheat the the oven to 350 F.
  • Lightly oil a 9x13 bake dish, then pour in the dressing mixture.
  • Bake the dressing uncovered for about 45 minutes.
  • Serve and enjoy!


Vegetarian Dressing image

Feast your eyes on this two-toned pumpernickel dressing. It's my vegetarian version of the classic Thanksgiving staple. -Thomas Roeger, Bloomington, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 12 servings.

Number Of Ingredients 13

8 slices pumpernickel bread, cubed (about 6 cups)
8 slices whole wheat bread, cubed (about 6 cups)
6 celery ribs, thinly sliced
1 large onion, chopped
1/4 cup butter, cubed
1/2 cup dried cranberries
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon rubbed sage
1 teaspoon poultry seasoning
1/2 teaspoon pepper
2 cups vegetable stock


  • Place bread cubes in an ungreased 15x10x1-in. baking pan. Bake at 350° for 15 minutes, stirring twice. Set aside., Meanwhile, in a large skillet, cook celery and onion in butter over medium heat until tender. Stir in the cranberries, salt, rosemary, thyme, sage, poultry seasoning and pepper; cook 2 minutes longer., In a large bowl, combine bread cubes and celery mixture. Add broth and combine., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 527mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.


Meatless Cornbread Dressing image

Provided by Si Foster, A Bountiful Kitchen

Time 40m

Number Of Ingredients 11

3 tablespoons olive oil
2 tablespoons butter
1 cup celery chopped
2 cups onion chopped
pepper to taste
2 cloves garlic (minced)
1-12 to 14 oz package cornbread stuffing
3-4 cups chicken stock or broth
1-2 tablespoons butter (optional)
1 cup chopped fresh parsley
salt to taste


  • Place heavy pan on stove over medium high heat with olive oil and butter.
  • Add chopped celery and onions to pan. Season with pepper, I use about 1/2 teaspoon.
  • Sautee until onions and celery are softened, stirring to make sure the vegetables do not burn.
  • Cook for about 3-4 minutes.
  • Add minced garlic and turn heat to medium. Sauté for about one minute.
  • Add cornbread stuffing mix to pan, folding in cooked vegetables.
  • Add chicken broth a cup at a time, folding in the cornbread mixture.
  • The cornbread should absorb the liquid completely. Do not be concerned if the stuffing is wet, it will bake out when cooked in oven.
  • Bake at 350 for about 30 minutes, uncovered. If the dressing is too dry, add a bit more broth and cover with lid or foil. Dot with additional butter if desired.
  • Toss with 1 cup fresh parsley before serving.Taste before salting. The cornbread mix and the salt in broth may be enough salt for this recipe.


Cornbread Dressing image

Complete the Thanksgiving feast with this classic Cornbread Dressing recipe from Food Network.

Provided by Claire Robinson

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 7

8 tablespoons butter, divided
1 large Vidalia or Spanish onion, chopped (about 1 cup)
Kosher salt and freshly cracked black pepper
3/4 cup water
6 cups cubed (1-inch pieces) store-bought or homemade cornbread, about 1 pound
1/3 cup fresh sage leaves, about 12, stems removed
2 large eggs, beaten


  • Preheat oven to 375 degrees F.
  • In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.
  • Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.



Categories     Side     Bake     Thanksgiving     Vegetarian     Stuffing/Dressing

Yield 6 people

Number Of Ingredients 13

2 sticks salted butter
3 tablespoons fresh, chopped sage
1 large, white onion, chopped
1 carrot, finely chopped
3 stalks celery finely chopped
2 apples, chopped (with skins)
3 cloves garlic, chopped
1 can vegetable broth
1/4 teaspoon cayenne pepper
1 loaf day-old french bread
1/2 cup Craisins or dried cranberries


  • Preheat oven to 350ºF. Melt butter in a large saute pan over medium heat. When the butter is melted add one tablespoon of the sage, the onion, celery and the carrot. When the onions become translucent, add the garlic, apples and salt and pepper generously, very generously. After the apples have cooked for about 2 minutes, pour the vegetable broth into the pan, season with the cayenne and more salt and pepper as needed, and let the mixture saute for 1 to 2 more minutes. Tear the bread into approximately 1/2-inch squares and place in a 2-3/4-quart casserole dish. Add the cranberries and sage. Remove the mixture from the stove and pour it over the bread. Mix well and bake uncovered at 350ºF for about 45 minutes to an hour. For best results, stir at least once.


Momma's Meatless Cornbread Stuffing image

We usually bake a turkey and a ham for holidays, since my family is so large. Since there's already so much meat in the menu, my mother made this stuffing without the sausage in it. Since then, it is my mom's job to make this stuffing for all our holiday gatherings. (We usually cut the celery and onion using a food processor. Saves a bunch of time)

Provided by Rock Lobstah

Categories     Quick Breads

Time 55m

Yield 12-15 serving(s)

Number Of Ingredients 10

2 (8 1/2 ounce) boxes Jiffy cornbread mix
2/3 cup milk
2 eggs
1 onion, chopped
1 stalk celery, thinly sliced
1 -1 1/2 cup chicken broth
2 tablespoons kosher salt
2 tablespoons pepper
3 tablespoons ground sage
cooking spray


  • Heat oven as directed for cornbread.
  • Combine cornbread mix, eggs, and milk in a bowl until well blended. Bake in a roasting pan as directed, about 25-30 minutes. Set aside to cool.
  • Chop onion and celery while cornbread is cooking.
  • When the cornbread is cooled, crumble it and stir in celery and onions. Add salt, pepper and sage to taste, making it a TINY BIT stronger than you would like, because the chicken broth will water it down a bit and mute the spiciness. (We usually start with about 2 T of each, and maybe 1 T more of sage, because everyone ion my family loves it)
  • Pour chicken broth evenly over cornbread mixture, and stir till every last bit is wet. You may need to add more or less chicken broth to suit your palate.
  • Smooth top of stuffing with a spatula, and bake for about 20 minutes at 350 degrees, until top is lightly browned.

Nutrition Facts : Calories 200.7, Fat 6.5, SaturatedFat 1.9, Cholesterol 38, Sodium 1694.3, Carbohydrate 30.7, Fiber 3.3, Sugar 0.6, Protein 5

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2018-11-09 In my humble opinion, the flavor profile of this recipe, with green beans-onions-celery- fresh thyme, is more suitable for a full-on savory cornbread stuffing recipe. Can I make this meatless cornbread stuffing dressing …
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2019-10-30 My Auntie Rose’s Famous Southern Cornbread Dressing recipe will put boring ole’ stuffing to shame. Moist skillet cornbread is combined with homemade chicken stock, celery, onion, chicken pieces, spices and flavor galore more creating a perfect side dish ready to claim its fame at your holiday table especially served with Gravy or try my Seafood Dressing.
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  • Butternut Squash and Cheddar Bread Pudding. Fresh butternut squash adds just the right amount of sweetness to this bold vegetarian dressing that's laced with Tuscan kale and extra sharp cheddar cheese.
  • Herby Barley Salad With Butter-Basted Mushrooms. While it isn't baked like traditional dressing, this barley salad hits all the right stuffing notes—feel free to toss in some dried fruits or chopped nuts if that's what you're accustomed to.
  • Vegan "Tofurkey" with Mushroom Stuffing and Gravy. Clearly this vegan roast is a full meal-in-one, but it's worth paying attention to the mushroom mixture, which makes a fine stuffing on its own.
  • Skillet Stuffing with Apples, Shallots, and Cranberries. Plenty of fall fruit gives this dish a sweet-and-savory vibe. Again, use veggie stock in place of the chicken stock called for the recipe to make it vegetarian.
  • Kale Dressing. Crispy around the edges and soft in the center, this side dish laced with fennel, onions, and slow-cooked kale will please everyone at the table.
  • Leek Bread Pudding. This decadent but simple savory bread pudding keeps things rich (but meat-free) with milk, cream, and plenty of melty cheese—it's definitely one of our favorite vegetarian stuffings.
  • Cornbread-Stuffed Roasted Squash. This stuffed squash is loaded with classic fall flavors. Pack the filling into acorn squash for a satisfying vegetarian main dish or bake it in a pan to put on a buffet.

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2021-10-25 Storing Suggestions. This vegan cornbread stuffing can be refrigerator for up to 3-4 days.. You can also freeze it for up to 1 month.. To defrost - bake in a preheated to 350 F oven for 15 minutes until the internal temperature reaches 165 degrees Fahrenheit. If the cornbread dressing seems a little dry, you can pour a splash of vegetable broth overt the top and then bake.

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2017-10-31 Place the cornbread in the prepared baking pan, then drizzle over 1 cup of the broth and the cream (feel free to drizzle over up to ½ cup of turkey drippings if desired, but note that the dressing will no longer be vegetarian). Toss well. Add the vegetables and toss to combine. If the mixture still seems a bit dry, add in as much as another ½ cup of the vegetable broth.



5. This vegan and gluten-free stuffing is better than the boxed stuff and very easy to make! Whether your guests are vegan, gluten-free, both, or neither, this stuffing will please the whole crowd! You can toast the bread in advance in order to save time the day you are serving the stuffing. By fabeveryday.

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Top Asked Questions

How to make cornbread dressing?
Crumble the cornbread into a large bowl. Heat oil in a large skillet over medium heat. Add onion and celery and cook, stirring occasionally, until soft, 5 to 7 minutes. Add to the cornbread. Pour broth (or stock) over and add eggs, sage, thyme, pepper and salt. Stir well to combine. Transfer the dressing to the prepared baking dish.
Can you cook cornbread dressing in a Turkey?
This Southern-style cornbread dressing recipe is made the classic, old-fashioned way with fresh cornbread crumbs and diced chicken (if desired). The dressing is baked in a large baking pan, which is the recommended method, but if you choose to cook the stuffing in a turkey, make sure you follow the steps to stuff the bird safely .
How do you cook cornbread in the oven?
Heat oven as directed for cornbread. Combine cornbread mix, eggs, and milk in a bowl until well blended. Bake in a roasting pan as directed, about 25-30 minutes. Set aside to cool. Chop onion and celery while cornbread is cooking. When the cornbread is cooled, crumble it and stir in celery and onions.
How to make vegan cornbread?
In a large mixing bowl, combine the sage, thyme, and parsley with the whole-wheat bread and the vegan cornbread, mixing everything together well to combine. Add the sautéed onion and celery and stir to combine. Add in the vegetable broth just until the bread mixtures is lightly moistened, adding more or less vegetable broth as needed.

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