Southern-style vegetarian stuffing recipe

Heather Barnett

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The perfect side for tofurkey and turkey alike, this authentic Southern-style cornbread stuffing is special enough for Thanksgiving and easy enough for a weeknight meal.

vegetarian and vegan cornbread stuffing or dressing

Whether you're a vegetarian or just hosting a Thanksgiving or Christmas dinner with herbivore guests, this vegan Southern-style cornbread stuffing will keep them coming back for seconds.

Southern-style vegetarian stuffing recipe

Serves 6


  • 1 recipe vegan cornbread cooked in an 8-inch cast-iron skillet
  • 1/2 cup celery, chopped rough
  • 1/2 cup onion, chopped rough
  • 2-1/2 cups vegetable stock or bullion
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon sage
  • 1/2 teaspoon pepper (plus more to taste)
  • Salt to taste


  1. Preheat the oven to 350 degrees F.
  2. Crumble the cornbread. It's OK if a few pieces are the size of peas, but most should be grain-sized.
  3. In a large mixing bowl (or in the casserole dish you plan to use), mix the cornbread, celery, onion, stock and seasonings. The mixture will be slightly soupy.
  4. Pour the mixture into a greased (with vegetable oil) baking dish. You can use an 8 x 8-inch casserole dish, an 8-inch cast-iron skillet or a 12-cup muffin tin (for individual servings).
  5. Bake for 50 to 60 minutes or until golden and fluffy.

Recipe notes:

  • Cooking the cornbread you'll use for the recipe in a cast-iron skillet ensures it's browned well on the bottom and sides, too. If you like drier stuffing, make the cornbread a few days ahead of time.
  • If you're using a muffin tin, you can fill the cups fairly full, as stuffing doesn't rise.
  • For denser cornbread, use extra vegetable stock (the mixture will be very soupy) and bake it for 1 to 1-1/2 hours.

More vegan Thanksgiving dishes

Pear and cranberry green salad
Vegan pumpkin pie cheesecake
Vegan Thanksgiving gravy

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