Apple-Chestnut Cornbread Stuffing Recipe

Nov 15, 2012 @ 4:37 PM
Posted by Vicky Cohen and Ruth Fox, Special Contributor

Nutrition

Cal/Serving: 194
Daily Value: 10%
Servings: 12

Fat	4g	7%
Saturated	1g	4%
Trans	0g	0%
Carbs	36g	12%
Fiber	4g	16%
Sugars	5g	0%
Protein	5g	9%
Sodium	376mg	16%
Calcium	101mg	10%
Magnesium	38mg	10%
Potassium	348mg	10%
Iron	2mg	11%
Zinc	1mg	5%
Vitamin A	260IU	5%
Vitamin C	12mg	21%
Thiamin (B1)	0mg	15%
Riboflavin (B2)	0mg	14%
Niacin (B3)	3mg	14%
Vitamin B6	0mg	8%
Folic Acid (B9)	71µg	18%
Vitamin B12	0µg	0%
Vitamin D	0µg	0%
Vitamin E	0mg	2%
Vitamin K	12µg	15%
Fatty acids, total monounsaturated	1g	0%
Fatty acids, total polyunsaturated	2g	0%

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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.

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 cups cornmeal
1 cup whole-wheat pastry flour
1 1/2 teaspoons 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
1 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)

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.