Vegan Cornbread Dressing

Name: Vegan Cornbread Dressing Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: Non-stick cooking spray; 1 recipe Vegan Cornbread (or prepared (8x8-inch pan) cornbread); 12- ounce package herb-seasoned (cubed bread stuffing mix); 3 tablespoons parsley (chopped); 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 3/4 cup vegan butter; 1 cup yellow onion (chopped); 1 cup celery (chopped); 2 cups sweet red apple (chopped (Honeycrisp, Fuji, or Gala)); 2 cups apple juice; 1/2 cup liquid vegan egg substitute (Just Egg is recommended); 1/2 cup pecans (chopped)

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Vegan Cornbread Dressing is a savory-sweet holiday dressing made with cornbread, stuffing mix, celery, apple, pecans, and apple juice. Serve alongside Vegan Turkey Roast or Roasted Vegetable Wellington for Thanksgiving or Christmas dinner.

A white baking dish filled with golden-brown vegan cornbread dressing, featuring cubed bread, herbs, and visible bits of vegetables, fresh out of the oven.

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A Holiday Classic

I like this recipe because it captures everything a good holiday dressing should be: savory, a little sweet from the apple and apple juice, and satisfying without being heavy. It works just as well for Christmas as for Thanksgiving and holds up beautifully at room temperature, making it practical for a holiday buffet. The apple and pecans give it a Southern character that sets it apart from a standard bread stuffing, and the combination of cornbread and stuffing mix means the seasoning is already built in.

If you’re looking for something with a bit of heat and a Tex-Mex twist, try my Poblano Cornbread Dressing. It has all the same comfort of a classic dressing with smoky poblano peppers and a little kick.

What Is the Difference Between Stuffing and Dressing?

The terms are often used interchangeably, but there is a distinction. Stuffing is cooked inside a bird. Dressing is cooked separately in a baking dish. Since this recipe bakes in a 9×13 dish, it’s technically a dressing, though no one will argue with you either way at the Thanksgiving table.

A white casserole dish filled with golden-brown vegan cornbread dressing made of cubed bread, herbs, and vegetables, with a serving spoon resting in the dish.

Ingredients for Vegan Cornbread Dressing

Here’s what you’ll need. Exact amounts are in the recipe card below.

Prepared Cornbread – The foundation of the dressing. Use your favorite cornbread recipe or a store-bought mix. Homemade Vegan Cornbread is ideal here. Make it a day ahead so it has time to dry out slightly, which helps it absorb the other ingredients without getting soggy.
Stuffing Mix – Combined with the cornbread to add seasoning, texture, and body. The herb seasoning in the stuffing mix does a lot of the flavor work, so you don’t need to add a long list of individual spices.
Fresh Parsley – Adds color and a fresh herbal note that balances the richness of the cornbread and pecans.
Ground Ginger – A small amount that adds a warm, subtle spice. It works with the apple and pecans to give the dressing its distinctive flavor.
Vegan Butter – For sautéing the onion and celery.
Yellow Onion and Celery – The classic aromatic base for any dressing. Cook them until fully softened so they blend into the dressing rather than staying crunchy.
Apple – Chopped and stirred in with the bread mixture. It adds sweetness and moisture and is one of the things that makes this dressing stand out from a standard cornbread stuffing.
Apple Juice – Used in place of broth to keep the dressing moist during baking. It enhances the apple flavor without making the dressing sweet.
Egg Substitute – Acts as a binder to hold the dressing together. JustEgg is a good choice.
Pecans – Chopped and stirred in for crunch and a slightly buttery, nutty flavor that pairs naturally with the apple and cornbread.

How to Make Vegan Cornbread Dressing

STEP ONE: Prep. Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.

STEP TWO: Combine the Bread. In a large bowl, combine the prepared cornbread, stuffing mix, parsley, ginger, and salt. Set aside.

STEP THREE: Sauté the Aromatics. In a large skillet over medium-high heat, melt the butter. Add the onion and celery. Cook for about 10 minutes, stirring frequently, until softened.

STEP FOUR: Combine. To the bread mixture, add the onion and celery mixture, chopped apple, apple juice, egg substitute, and pecans. Stir to combine.

STEP FIVE: Bake. Spread the dressing mixture evenly in the prepared baking dish. Bake for 30 minutes, until heated through and lightly browned on top. Serve warm or at room temperature.

Make Ahead

This dressing can be assembled up to 24 hours in advance, covered tightly, and refrigerated unbaked. Bring to room temperature for about 30 minutes before baking. This is especially useful for Thanksgiving when oven space and timing are at a premium.

Storage and Reheating

Store leftovers, covered, in the refrigerator for up to 4 days. Reheat in a 325°F oven covered with foil for about 15 minutes, or in the microwave. The dressing reheats well, and the flavors are just as good the next day.

Frequently Asked Questions

Can I leave out the pecans?

Yes. The dressing is still good without them. If you want to keep the crunch, toasted pumpkin seeds are a good nut-free substitute.

Can I freeze cornbread dressing?

Yes. Bake it first, let it cool completely, then wrap it tightly and freeze it for up to three months. Thaw overnight in the refrigerator, then reheat, covered, in a 325°F oven.

Can I double this recipe?

Yes. Use a larger baking dish or two 9×13 pans and bake at the same temperature. Add 5 to 10 minutes to the baking time and check for a light golden-brown top.

More Dressing and Stuffing Recipes

A close-up of golden, crumbly vegan cornbread dressing in a baking dish, topped with fresh herbs and bits of vegetables. Text in the center reads, Vegan Cornbread Dressing.

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