Cornbread Dressing with Cranberries
This old-fashioned southern-style cornbread dressing is oil-free but still moist and is deliciously flavored with sage, thyme, rosemary, onion, and celery. The cranberries give it a refreshing burst of color and flavor.
Prep time: 30 minutes
Cook time: 50 minutes
- 6 cups cubed cornbread
- 1 cup water
- 1/2 cup raw cashews
- 1 3/4 cups low-sodium vegetable broth
- 2 tablespoons flax meal
- 4 celery stalks, diced
- 1 large onion, diced
- 1/2 cup chopped pecans or walnuts
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon fennel seeds, toasted
- 1/4 teaspoon red pepper flakes
- 1/2 cup fresh cranberries
- 1 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper
- Preheat the oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper.
- Spread out the cornbread cubes in a single layer on a rimmed baking sheet. Bake for 10-15 minutes or until golden.
- Meanwhile, combine the water and cashews in a high-powered blender and blend until smooth. Transfer the cashew cream to a medium bowl, add the broth and flax meal, and whisk well. Set aside.
- In a large skillet, saute the celery and onion in a small amount of water over medium-high heat until the onion is translucent. Stir in the pecans or walnuts, parsley, thyme, sage, rosemary, fennels seeds, red pepper flakes, and cranberries.
- Transfer the vegetable mixture to a large bowl. Add the toasted cornbread cubes, season with the salt and pepper, and gently toss to combine. Pour the cashew cream mixture over the cornbread mixture and toss gently.
- Spread the stuffing into the lined baking pan, cover with aluminum foil, and bake for 30 minutes. Remove the foil and continue baking for another 10-15 minutes or until golden.
Tips & Hints
Any cornbread will work as a starting point for this recipe, but you can find my favorite cornbread recipe in PlantPure Nation.
Toast the fennel seeds by placing the seeds in a dry skillet over medium heat and stirring continuously for about 2-3 minutes, until golden and fragrant. Nuts and seeds are always more flavorful when you give them a quick "toast".