Apple-Chestnut Cornbread Stuffing

Apple-Chestnut Cornbread Stuffing
Vicky Cohen and Ruth Fox

Ingredients

For the vegan cornbread

  • 5 Tablespoons  non-hydrogenated vegetable shortening, melted and slightly cooled, plus more for the baking dish
  • 1/2 Cup  unsweetened almond milk
  • 3 Tablespoons  flaxseed meal
  • 1 1/2 Cup  cornmeal
  • 1 Cup  whole-wheat pastry flour
  • 1 1/2 Teaspoon  baking powder
  • 1/2 Teaspoon  baking soda
  • 1 Teaspoon  salt
  •   One 6-ounce container vanilla soy yogurt
  •   Zest of 1 small lemon
  • 1/2 Cup  seltzer water

For the stuffing

  • 2 Tablespoons  non-hydrogenated vegetable spread, plus more for the baking dish
  • medium-sized Granny Smith apple, diced
  •   6-7 stalks celery, diced (about 2 cups)
  • 12 Ounces  mushrooms, chopped
  • 1 Cup  store-bought cooked chestnuts, chopped
  • 1/4 Teaspoon  salt, or to taste
  • 1/4 Teaspoon  onion powder
  • 1 Tablespoon  chopped sage
  • 2 Cups  vegetable broth (or 2 cups water plus 1 vegetable bouillon cube)

Granny Smith apples, chestnuts, and homemade cornbread combine to make a memorable and delicious stuffing. And it's vegan, too. While store-bought cornbread is convenient, there's nothing quite like homemade.

See all stuffing recipes.

Click here to see A Vegetarian Thanksgiving.

Directions

For the vegan cornbread

Preheat the oven to 350 degrees.

Lightly grease an 8-inch square baking dish. In a small bowl, whisk together the almond milk and flaxseed meal. Set aside. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.

In a small bowl, whisk together the melted shortening, almond milk-flaxseed mixture, yogurt, and lemon zest. Pour into the dry ingredients and mix until just combined. Add the seltzer water and mix until well incorporated. Pour the batter into the baking dish and bake for 50-55 minutes. Let cool completely. 

For the stuffing

Preheat the oven to 375 degrees.

Grease a 9-by-13-inch baking dish with vegetable spread. Dice the cornbread into approximately ½-inch pieces. Set aside. In a large nonstick skillet, melt the vegetable spread over medium heat. Add the apple and celery and cook until they start to soften, about 5 minutes.

Add the mushrooms, chestnuts, salt, onion powder, and sage and cook for 10 more minutes. In a large bowl, combine the cornbread and vegetables. Toss well and transfer to the baking dish, pressing down gently. Pour the vegetable broth all over and bake, uncovered, until golden brown, about 40 minutes. 

Nutrition

Calories per serving:

219 calories

Dietary restrictions:

Dairy Free, Egg Free, Milk Free, Peanut Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

11%

Servings:

12
  • Fat 86g 132%
  • Carbs 425g 142%
  • Saturated 18g 89%
  • Fiber 47g 188%
  • Trans 8g
  • Sugars 54g
  • Monounsaturated 28g
  • Polyunsaturated 23g
  • Protein 55g 109%
  • Sodium 4,494mg 187%
  • Calcium 1,322mg 132%
  • Magnesium 357mg 89%
  • Potassium 3,528mg 101%
  • Iron 23mg 129%
  • Zinc 9mg 60%
  • Phosphorus 1,759mg 251%
  • Vitamin A 389µg 43%
  • Vitamin C 127mg 211%
  • Thiamin (B1) 2mg 152%
  • Riboflavin (B2) 3mg 174%
  • Niacin (B3) 33mg 167%
  • Vitamin B6 2mg 93%
  • Folic Acid (B9) 770µg 193%
  • Vitamin B12 0µg 2%
  • Vitamin D 24IU 6%
  • Vitamin E 6mg 30%
  • Vitamin K 152µg 190%
Have a question about nutritional data? Let us know.
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