THIS STUFFING. I’m never not making this stuffing for the rest of time. It’s just….SO GOOD. The traditional flavors and textures of cornbread stuffing that everyone loves, easily made vegan. And I promise you, this stuffing will please everyone, meat lovers included.

For this stuffing I love my Everyday Cornbread recipe that is included in my book, Fall For You. It’s a simple vegan recipe that is easily whipped up by hand. Slightly sweet & studded with fresh corn, it adds just the right amount of moisture to this dish. You can purchase my book here, or feel free to use your favorite cornbread recipe.

This recipe totally follows my vibe of simple and accessible, so it’s a perfect addition to your Thanksgiving menu, without any additional stress. Please make this stuffing. And please tell me how much you love it on Insta @katiewebbernyc!

What You’ll Need…

• 1 batch of your favorite cornbread, cubed & dried out (made 1 or 2 days in advance)

• 3 Tbsp olive oil

• 1 large yellow onion, diced

• 2 shallots, diced

• 4 stalks celery, sliced or diced

• 1 Tbsp dried sage

• 1 Tbsp dried thyme

• 3/4 cup chopped pecans

• 2 cups vegetable broth (+ up to 1/2 cup more if your cornbread is extremely dry)

• salt & pepper to taste

What You’ll Do…

Preheat your oven to 350. Cut your cornbread into 1 inch cubes and arrange on a baking sheet. Bake for 15-20 minutes, tossing half way, to lightly toast and dry out your cornbread. Remove from oven and set aside. In a large sauté pan over medium/high heat, add olive oil, onion, shallot, celery, and sauté until softened, about 10-12 minutes. Add in sage, thyme, pecans, and stir to coat and cook for another 5 minutes. Remove from heat and transfer sautéed mixture to a very large bowl. Add in dried cornbread and veggie broth, and very gently toss to combine all ingredients, being careful not to break down cornbread. If your mixture seems dry, add up to 1/2 cup more veggie broth. Taste and season with salt & pepper. Transfer stuffing to an oiled baking dish (either a 9x9 or 7x11 dish will work), and bake at 350 for 40 minutes. Enjoy!!