Description
This old-fashioned Southern-style cornbread dressing is oil-free yet still wonderfully moist, flavored with sage, thyme, rosemary, onion, and celery. The cranberries add a refreshing burst of color and bright flavor.
Ingredients
Units
Scale
- 6 cups cubed cornbread
- 1 cup water
- 1/2 cup raw cashews
- 1 3/4 cup low-sodium vegetable broth
- 2 tablespoons flax meal
- 4 celery stalks, diced
- 1 large onion, diced
- 1/2 cup chopped pecans or walnuts
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon red pepper flakes
- 1/2 cup fresh cranberries
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Instructions
- Preheat: Preheat the oven to 350°F. Line a 9 × 13-inch baking pan with parchment paper.
- Toast the Cornbread: Spread the cornbread cubes in a single layer on a rimmed baking sheet. Bake for 10–15 minutes, or until lightly golden. Set aside.
- Blend the Cream: In a high-speed blender, combine the water and cashews. Blend until completely smooth. Transfer the cashew cream to a medium bowl, whisk in the broth and flax meal, and set aside.
- Sauté the Vegetables: In a large skillet, sauté the celery and onion in a small amount of water over medium-high heat until the onion is translucent. Stir in the pecans or walnuts, parsley, thyme, sage, rosemary, fennel seeds, red pepper flakes, and cranberries.
- Combine: Transfer the vegetable mixture to a large mixing bowl. Add the toasted cornbread cubes, season with salt and pepper, and toss gently to combine. Pour the cashew cream mixture over the cornbread mixture and toss again until everything is coated.
- Bake: Spread the stuffing into the prepared baking pan. Cover with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 10–15 minutes, or until the top is golden.
Notes
- Any Cornbread will work as a starting point for this recipe, but you can find my favorite cornbread recipe in PlantPure Nation Cookbook.
- Toast the fennel seeds by placing the seeds in a dry skillet over medium heat and stirring continuously for about 2-3 minutes, until golden and fragrant.
- Prep Time: 30
- Cook Time: 50
- Cuisine: American
