Publised on 14/11/2024. Last Updated on 06/12/2024 by Richard
This Vegan Cornbread Stuffing with apricots and pecans is the perfect holiday dish – sweet, crunchy, and packed with flavour! It’s an easy recipe to prepare and can be made ahead, so you’re all set for Thanksgiving or Christmas.
I've been making this Vegan Cornbread Stuffing (or cornbread dressing as some people call it) every year for Christmas for honestly over ten years. I first spotted something similar in an old cookbook from Williams Sonoma and knew I had to make it a new family tradition.
The sweet apricots add a lovely chewiness (and I guarantee they won't burn!) while the crunchy pecans are big textural hitters! It’s moist but never mushy, thanks to a good base of homemade vegan cornbread, which holds its shape beautifully. I love it alongside green bean casserole or even as the main dish with a side of vegan gravy. Once you try it, it might just become your favourite part of the thanksgiving meal.
Difficulty Level
So, let's start with how tricky this recipe is. I’m rating this recipe a solid 🥑🥑 out of 5 avocados! Why so easy? Well, it’s mostly a matter of chopping and mixing – no complicated techniques here. The most time consuming bit is making sure your cornbread is just the right texture so it doesn’t turn into mush, but I’ve got tips for that below!
Ingredients You’ll Need
Here's a quick look at the ingredients you'll need to make the perfect vegan cornbread stuffing, with a couple of pointers in case they're new to you. I doubt it though, all of them are super simple ingredients from the grocery store! And remember, the full recipe is at the bottom of the page in the recipe card:
- Cornbread cubes: Preferably a few days old. If you can find vegan cornbread at the store, great! If not, you'll find my recipe here!
- Vegan butter: Adds richness and helps everything to brown beautifully. again, don't worry if you can't find in the supermarket, you can make your own vegan butter!
- Fresh herbs: Fresh sage, thyme, and parsley for that holiday flavour.
- Dried apricots: Sweet and chewy – the perfect contrast to the cornbread. Don't worry if they're a bit tough, we'll be softening them with some boiling water.
- Pecans: For a lovely crunch! I've given instructions on how to toast them, but if you can buy pre-toasted, use them to save some time!
- White onion: Simple and essential for that classic stuffing flavour.
- Vegetable broth: Keeps everything moist and flavourful. Alternatively, you can use my homemade Vegan Chicken Broth, for extra flavour!
- Black pepper and sea salt: To bring it all together.
How to Make This Recipe
Let me talk you through the method for my vegan stuffing with some step-by-step pictures for you. It's not tricky, so feel free to scroll down to the recipe if you're in a rush!
- Prep the apricots: First we simmer the chopped, dried apricots in some water over medium heat until softened. This helps to prevent them from burning in the oven.
- Cook the onion mixture: In a large skillet, we're going to melt butter over medium-high heat and sauté the onions until soft. Add the fresh herbs to really bring out those holiday aromas.
- Mix it up: In a large mixing bowl, combine the cornbread cubes, apricots, pecans, and the onion mixture. It's important to use a large bowl because it makes it easier to stir the mixture without breaking up the cornbread too much.
- Bake: Transfer the cornbread mixture to a large casserole dish or baking dish and pour over vegetable broth. Bake until golden brown on top!
The Best Vegan Cornbread for Stuffing
If you’ve got time, use my vegan cornbread recipe. I developed the recipe specifically for making stuffing (because I'm slightly obsessed!). It’s the perfect balance of sweet and savoury and, more importantly, it holds its shape without turning to mush. Ideally, your cornbread should be a few days old, but if you’re in a rush, you can toast it on a large baking sheet to dry it out a bit before using it in your stuffing.
Make This Recipe Ahead
Let’s be real – you’re gonna be busy on the big day, so I’ve made sure you can prep this vegan cornbread stuffing recipe in advance. Here are two options:
- Make the cornbread ahead: Bake your homemade cornbread, let it cool, then slice it into cubes. Leave it out for a couple of days to dry out (or toast it if you’re in a rush). You can then freeze it in a ziplock bag, or continue to make the rest of the recipe!
- Prep the whole dish in advance: Assemble the stuffing, pour over the vegetable stock, then cover and freeze it in an airtight container. On the day, defrost it overnight and bake as usual!
How to Substitute Eggs in Stuffing Recipes
Cornbread is naturally starchy, which means it holds its shape really well in stuffing. This means you don’t need eggs to bind everything together! However, if you’re using other types of bread, a bit of cornstarch can work wonders, helping to both bind the stuffing and give it that gorgeous golden brown top.
For a Gluten-Free Variation
This easy recipe is super simple to make gluten free! Just use a good gluten-free all-purpose flour when making your cornbread. The rest of the ingredients are naturally gluten-free, so it’s a great option for everyone at the holiday table.
Looking for More Thanksgiving Recipes?
If you’re in need of more holiday meals to pack out your thanksgiving table, check out these other stars from the blog:
- Vegan Green Bean Casserole: Creamy, savoury, and an absolute must for your table.
- Vegan Pumpkin Mac and Cheese: The ultimate comfort food for autumn.
- Maple Pecan Sweet Potatoes: Sweet, sticky, and perfect for balancing out the savoury stuffing.
- Vegan Mashed Potatoes: Creamy, fluffy, and ideal with a drizzle of gravy.
- Mushroom Gravy: There's that gravy I was talking about! Super umami and delicious!
Vegan Cornbread Stuffing FAQs
Yes! The cornbread can be made in advance, and the entire stuffing can be assembled and frozen.
It can be! Just use a gluten-free purpose flour in your cornbread.
Of course! Dried cranberries work well, or you can leave the fruit out altogether if you’re not a fan of sweet in your stuffing recipe.
Store your stuffing in an airtight container in the fridge, and it’ll keep for a few days. Perfect for leftover sandwiches!
And there you have it – my Easy Vegan Cornbread Stuffing with Apricots & Pecans that’s sure to become a holiday staple. I hope you love it as much as I do! Don’t forget to tag me on Instagram @schoolnightvegan if you make it – I’d love to see your creations. Also, if you’re looking for more vegan recipes, head over to my Substack for all the latest updates.
Vegan Cornbread Stuffing with Pecans and Apricots
Equipment
- Large Skillet
- Large mixing bowl
- Large casserole dish
- Large baking sheet
Ingredients
- 120 g pecan halves gently crushed
- 185 g dried apricots roughly diced
- 80 ml water
- 110 g vegan butter
- 2 onions finely chopped
- 2 stalks celery finely cubed
- 3 tablespoon fresh sage finely chopped
- 600 g vegan cornbread cut into small cubes – ideally a few days old
- 2 tablespoon fresh rosemary finely chopped
- 2 tablespoon fresh parsley finely chopped
- ½ teaspoon ground black pepper
- 1 teaspoon fine sea salt
- 600 ml vegetable stock or vegan chicken stock boiling hot
Instructions
- Preheat the oven to 165°C (325°F).
- Spread the pecan halves on a baking sheet and toast them in the oven for 10 minutes. Once toasted, set them aside to cool.120 g pecan halves
- In a small saucepan, simmer the diced apricots in 80 ml of water over medium heat for about 5 minutes, or until all the water has been absorbed. Set the apricots aside.185 g dried apricots, 80 ml water
- In a large skillet, melt the vegan butter over medium heat. Add the chopped onions, celery, and half of the fresh sage. Cook for about 5–7 minutes, until the onions and celery are soft and fragrant.110 g vegan butter, 2 onions, 2 stalks celery, 3 tablespoon fresh sage
- In a large mixing bowl, gently stir together the toasted pecans, softened apricots, cooked onion mixture, cubed vegan cornbread, remaining fresh herbs (sage, rosemary, parsley), black pepper, and salt.600 g vegan cornbread, 2 tablespoon fresh rosemary, 2 tablespoon fresh parsley, ½ teaspoon ground black pepper, 1 teaspoon fine sea salt
- Pour the mixture into a large baking dish, spreading it out evenly.
- Carefully pour the boiling hot vegetable stock evenly over the cornbread mixture, making sure everything is moistened.600 ml vegetable stock or vegan chicken stock
- Place the baking dish in the oven and bake for 35 minutes, until the top is golden and slightly crisp.
- Remove the stuffing from the oven and allow it to cool slightly before serving.
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