Vegetarian Cornbread Stuffing

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Vegetarian Cornbread Stuffing

A perfect holiday stuffing for the vegetarians in your life! Tofurky sits at my table every year and I have learned to embrace this faux turkey. However, the wild rice that accompanies this tofu wonder is a bit of a let down for me who fondly remembers stuffing with a nice hot gravy on top.

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Servings: 4


  • 2 cup(s) crumbled cornbread
  • 1 cup(s) lightly-toasted or day old-bread, cubed (about 2 slices)
  • 5 crackers--Tollhouse, Ritz or Saltines
  • 1 cup(s) vegetable Stock
  • 1 large celery stalk, diced
  • 1/2 medium yellow onion, diced (dice all up and freeze half for another recipe)
  • 1 large egg
  • 4 tbsp(s) butter, warmed to room temp.
  • 1/2 tsp(s) dried sage
  • 1/4 cup(s) shelled pumpkin seed
  • 2 tbsp(s) dried cranberry (optional)
  • 1 tsp(s) salt and add pepper, to taste


1. In a small pot, combine cup of stock, celery and onion. Bring to a gentle boil and cook for 10 minutes. Allow to cool.

2. In a bowl or mixer bowl, beat eggs and add room temp. butter, sage, salt and pepper. Add cooled stock to bowl.

3. Combine cornbread crumbles, bread and crackers in a second bowl. Add your stock mix and gently combine.

4. Add cranberry and pumpkin seed last and pour all into an 8 X 8 buttered Pyrex or nonstick pan and place in a 375-degree oven. Check on stuffing at 30 minutes and every 5 minutes after. It is done when nicely browned on top.

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