Jessica in the Kitchen · by Jessica Hylton★ 5.0 (4)
Cornbread Stuffing
NUTRITION · PER SERVING37M COOK
CAL 28%·PRO 23%
CARBS 88G62% OF CAL
8G FIBER0G ADDED0G INTRINSIC50G OTHER30G TOTAL SUGAR
FAT 18G30% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan-friendly cornbread stuffing with fresh herbs, celery, and onions. It's a lighter take on the holiday classic that disappears quickly at the table.
sideamerican🥧 baking dish🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 9-10 cups of 1 batch gluten-free cornbread muffins (dried out for a day and broken into 1 inch pieces)
- 1 tablespoon coconut oil
- 4 stalks celery (chopped)
- 1 teaspoon fresh sage (chopped finely)
- 1 teaspoon fresh thyme (chopped finely)
- 1 small onion (chopped finely)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 1/2 cups vegetable broth (or more for your preference)
- 3 cloves garlic (minced finely)
- 1 flax egg
At a glance
PER SERVING · TIME 37M
CAL 28%·PRO 23%
CARBS 88G62% OF CAL
8G FIBER0G ADDED0G INTRINSIC50G OTHER30G TOTAL SUGAR
FAT 18G30% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 25m
- Sodium
- 1101mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 296mg
- Calcium
- 155mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 1101MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.