The Best Vegetarian Stuffing Casserole Recipe (2024)

Looking for a great-tasting vegetarian stuffing casserole for the holidays this year? This cornbread stuffing is it! A from-scratch cornbread is seasoned with sauteed celery and onions, sage, and other herbs. It has tons of flavor and no one will know it’s vegetarian (unless you tell them!)

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My favorite dish for Thanksgiving Day has always been stuffing! In my house, we always enjoyed cornbread-based stuffing for our holiday meal and to this day, it’s still my beloved holiday favorite!

Using my mom’s recipe for inspiration I’ve created a vegetarian stuffing recipe that’s truly amazing!

Looking for more Thanksgiving recipes? Enjoy it with this vegan green bean casserole, dairy-free mashed potatoes, and this vegan beef Wellington! Of course, don’t forget a slice of vegan pumpkin pie this holiday season!

Is It Called Stuffing or Dressing?

The word used for this dish depends on who you talk to, but they are actually the same thing. In my house, we generally called it stuffing or dressing depending on how it was cooked.

Whether you call it stuffing or dressing, it’s a dish made with bread mixed with herbs, spices, and other ingredients. Often it’s called stuffing when it’s cooked inside something such as a turkey or called dressing when it’s cooked in a casserole dish.

🛒 Ingredients You Need

Here’s a look at the highlights of the ingredients you will need to pick up to make this homemade stuffing recipe. Be sure to check the recipe card for the entire list and quantities of each one.

• Cornbread: You can use my oil-free recipe in the recipe card, this vegan cornbread recipe (without the jalapeno), or you use your own favorite cornbread recipe.
• Olive oil: I am using olive oil to cook the veggies but you can also use others such as grapeseed oil, vegetable oil, coconut oil, or avocado oil.
• Aromatics: Onion and celery are sauteed and mixed into the cornbread mixture. They add flavor and texture, as well as moisture to the stuffing.
• Corn: I love adding corn kernels for a boost of corn flavor and texture to the dish.
• Seasoning: This cornbread stuffing recipe uses a combination of dried sage and poultry seasoning. Poultry seasoning is a blend of ground herbs including sage, marjoram, pepper, thyme, rosemary, and nutmeg. It’s commonly used in many Thanksgiving recipes and more.
• Bread: I prefer using sourdough bread or whole wheat bread but you can pick any brand or type of bread with a texture you enjoy. I suggest using day-old bread if possible.
• Plant-based milk, eggs, and vegetable stock: Gives the stuffing moisture and binds it together.
• Pecans and cranberries: Adds just a little extra crunch, sweetness, and eye appeal to the stuffing.

🔀 Substitutions and Variations

• Gluten-free: This recipe has been tested with gluten-free products with good results. Use your favorite gluten-free flour blend for the cornbread and any gluten-free bread will work for the bread in the stuffing. It does slightly change the consistency but most people won’t be able to tell.

• Nut-free: You can skip the nuts or swap them for sunflower seeds or pumpkin seeds.

• Add some green chilies: One of my favorites to change up cornbread stuffing is with canned green chilies for a bit of mild heat and additional flavor. Add them at the end along with the pecans. If you like it spicy you can even saute some diced jalapeno with the onions and celery.

• Veggie stuffing: Add more veggies such as mushrooms, blanched broccoli, or zucchini. I suggest cooking it along with the celery and onions.

🥣 How to Make Vegetarian Stuffing Casserole

Here’s a look at the main steps involved in making homemade stuffing casserole. It’s pretty easy but be sure to check all the tips below and the details in the recipe card.

1. Combine all the ingredients to make the cornbread and mix them together.

2. Bake the cornbread until it’s done.

3. Chop the onion and celery in a food processor by pulsing until it’s well chopped.

4. Cook the onions and celery in a large skillet with olive oil until translucent and very tender.
   

5. Add chopped corn to the onion mixture and cook for an additional 1-2 minutes.

See Also

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6. Tear the toasted bread cubes into small pieces and crumble the cooled cornbread into a large bowl.

7. Add the cooked vegetables, sage, poultry seasoning, salt, and pepper to the bowl and mix together. Mix in the milk and veggie broth. Taste and adjust seasoning as needed.

8. Combine the whisked egg with the stuffing mixture and then stir in the chopped pecans and dried cranberries.

9. Transfer the stuffing to a prepared baking dish or pan and bake covered at 350° F for 40-50 minutes. Uncover the stuffing and cook for another 20 minutes in the oven.

🧺 How to Store

• Leftovers: Nothing is better than enjoying Thanksgiving leftovers! Make sure you store them properly so they are safe to eat! Store leftovers in an airtight container in the fridge for up to four days or in the freezer for three months.

• Reheat: You can heat individual portions in a skillet on the stove or the microwave. You may need to add a bit of water or broth if it seems a bit dry. You can also heat multiple servings in the oven. Return the desired amount to a baking dish and heat at 350° F until heated through.

Can you make stuffing ahead of time?

Yes, you can! Here are a few tasks you can do to get ahead or strategies to prep it up completely in advance.

1. Make the cornbread 1-3 days in advance and store in an airtight container or make sure to tightly cover the pan of cornbread until you are ready to make the stuffing. You can also crumble it up and freeze it for up to a month until you are ready to make the stuffing.
2. Chop up the veggies the 1-2 days before you plan to make your stuffing and store it in the refrigerator.
3. Mix up the vegetarian cornbread stuffing mixture the day before and store it in the refrigerator in a casserole dish ready for the oven. Take it out of the refrigerator for about 30 minutes before placing it in the oven and let it warm up a bit. You may need to extend the cooking time by 10-15 minutes since it will be cold.

Can you freeze dressing that is uncooked?

Yes, you can! It’s the ultimate way to get ahead for the holidays! Prepare your cornbread casserole all the way up until it’s ready to bake. Place it in a casserole dish or aluminum pan. Double wrap in plastic wrap and foil. Freeze for up to one month.

Remove it from the freezer 48 hours prior to serving and allow it to thaw out in the fridge. Let it sit at room temperature for 30 minutes before cooking.

You will need to cook longer since it will be cold in the center since the center is cold.

🥗 What to Serve with Stuffing

Stuffing is perfect for all kinds of meals! While it’s traditionally served for the holidays you can enjoy it throughout the year in different preparations.

• Thanksgiving Dinner or Christmas Dinner: Enjoy it as a side dish for marinated tofu or vegan beef Wellington.
• Other Holiday Sides: Consider serving it with vegan baked macaroni and cheese, broccoli and cranberry salad, and vegan corn casserole.
• Top it with creamy vegan mushroom sauce in place of gravy.
• How to Use Leftovers or Enjoy Stuffing Any Time of Year: Stuff it into portobello mushrooms and use it to make stuffed zucchini. It also makes a delicious side dish for a special occasion.

💭 Expert Tips

• No food processor? It’s quicker but not necessary. I also like that it easily the veggies into a finer texture but you can also cut by hand. Just be sure to chop them into small diced pieces.
• Feel free to adjust the seasoning or moisture. I always start with one cup of vegetable broth and then add more until it reaches a desirable consistency. You want it wet but not overly so.
• Cook covered for a moister stuffing but if you prefer a crustier top and less moistness you can cook it uncovered. I cook it most of the way covered and then uncover it at the end to get the best of both worlds.
• Stale bread or at least day-old bread works best because it has a little firmer texture. If it’s too soft you can also toast it in the oven to crisp it up a bit.

❓Recipe FAQs

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