We adore this dairy-free take on cornbread stuffing for Thanksgiving! Made with our Unsweetened Almond milk, Buttery Spread, and Regenerative Organic Pasture Raised eggs, this perfectly fluffy stuffing is richly flavored for a delightful holiday side dish.
A delicious combination of flavors is what makes this stuffing our favorite. Leeks, cranberries, and pecans work together with classic cornbread to make a dish that just tastes like Thanksgiving. The optional cilantro garnish brings another layer of complexity, adding in a fresh earthy flavor that we adore. But if you'd rather leave the cilantro out for a more traditional stuffing, it's just as good with a more classic vibe!
We recommend making the cornbread a day or two ahead of Thanksgiving, so you can focus on the stuffing itself on the Big Day.
Prep Time: 30 minutes • Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Serving Size: 6 side dish portions
For the cornbread:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 Tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1.5 cups Unsweetened Almond Milk
- 2 large Regenerative Organic Pasture Raised eggs
- 2 Tbsp Buttery Spread, melted
For the stuffing:
- 1 Tbsp Buttery Spread, melted
- 1 large onion, diced
- 2 leeks, trimmed and sliced
- 1/2 cup dried cranberries, soaked in warm water for 30 minutes
- 1/2 cup pecans
- 1 portion of cornbread, cut into 2 inch cubes
- 1 large Regenerative Organic Pasture Raised eggs
- 1 cup vegetable broth
- 1 tsp freshly ground black pepper
- 1/4 cup chopped cilantro for garnish (optional)
Preheat the oven to 400F
In a large bowl, mix the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a bowl.
Add the almond milk, eggs and melted Buttery Spread to the dry ingredients and mix well.
Prepare an 8 x 8 baking pan with 1 Tbsp melted Buttery Spread. Pour the mixture into the pan and bake for 20-25 minutes until the top is golden brown and a skewer inserted comes out clean. Set aside to cool.
Lower the oven temperature to 375F.
While the cornbread is cooling, melt 1 Tbsp of Buttery Spread in a large skillet.
Add the onions and leeks and sauté for approximately 5 minutes until softened. Set aside.
In a large bowl, add the sautéed onion mixture, soaked dried cranberries, pecans, cubed cornbread, 1 egg, broth and black pepper. Mix the ingredients well until well incorporated.
Place the contents into a 9 x 13 baking dish and place in the oven for 30 minutes.
Remove the cornbread stuffing and garnish with cilantro.
- Serve and enjoy!