Apple-Chestnut Cornbread Stuffing

Apple-Chestnut Cornbread Stuffing
Staff Writer
Apple-Chestnut Cornbread Stuffing

Vicky Cohen and Ruth Fox

Apple-Chestnut Cornbread Stuffing

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  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)

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. 

Nutritional Facts

Total Fat
14g
20%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
34mg
11%
Carbohydrate, by difference
30g
23%
Protein
13g
28%
Vitamin A, RAE
32µg
5%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
167mg
17%
Choline, total
46mg
11%
Fiber, total dietary
3g
12%
Folate, total
78µg
20%
Iron, Fe
3mg
17%
Magnesium, Mg
44mg
14%
Niacin
4mg
29%
Phosphorus, P
342mg
49%
Selenium, Se
12µg
22%
Sodium, Na
1219mg
81%
Thiamin
1mg
91%
Water
117g
4%
Zinc, Zn
2mg
25%

Apple Shopping Tip

When buying apples, they should be firm, free of bruises, and heavy for their size.

Apple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.