Apple-Chestnut Cornbread Stuffing Recipe


Nutrition

Cal/Serving: 213
Daily Value: 11%
Servings: 12

Sugar-Conscious, Dairy-Free
Fat7g11%
Saturated2g8%
Trans1g0%
Carbs34g11%
Fiber4g15%
Sugars3g0%
Protein5g9%
Sodium374mg16%
Calcium118mg12%
Magnesium31mg8%
Potassium283mg8%
Iron2mg11%
Zinc1mg5%
Phosphorus145mg21%
Vitamin A223IU4%
Vitamin C11mg18%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg14%
Niacin (B3)3mg14%
Vitamin B60mg8%
Folic Acid (B9)65µg16%
Vitamin B120µg0%
Vitamin D2IU0%
Vitamin E1mg3%
Vitamin K21µg26%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Apple-Chestnut Cornbread Stuffing
Vicky Cohen and Ruth Fox

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.

2.9375
Ratings128

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. 

Recipe Details

Click here to see more recipes from May I Have That Recipe?

Servings: 12
Cuisine: American
Special Designations: Vegan, Vegetarian

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