Cornbread is only as good as it is fresh. So after you’ve had some of it straight from the oven, turn leftovers into a delicious skillet cornbread stuffing flavored with vegan sausage and mushrooms. This delightful preparation can be used as a side dish or main dish, or as a delectable vegan cornbread stuffing options for the Thanksgiving table.
It’s not easy to find prepared vegan cornbread, so if you can’t, it’s an easy thing to accomplish. Just make sure to bake it a day or two before, or earlier in the day when you want to make this stuffing. Here’s a case when you actually want your cornbread to be more on the dry and crumbly side. And you’ll want to use half of the baked cornbread; or, if you’re purchasing it, about 8 ounces.
Here’s this site’s Vegan Jalapeño Cornbread, should you want to make it for the purposes of this recipe. You can leave out the hot stuff for this purpose if you’d like, though the jalapeños mellow out quite bit in the baking process.
Vegan sausage brands: Amy’s, Beyond, Field Roast, Gardein, Morningstar Farms, No Evil, Tofurky, and The Very Good Butchers all make excellent vegan sausage. You may find store brands as well. They’re all good! You won’t be afraid to find out “how the sausage gets made,” as the saying goes, as the main ingredients are usually vital wheat gluten and/or tofu (be alert, though, if you have gluten or soy sensitivity).
The plant-based sausage plus mushrooms lend the skillet stuffing plenty of flavorful umami. All photos (except Jalapeño Cornbread) by Hannah Kaminsky, BittersweetBlog.com.
- e About half a pan of vegan cornbread, or about 8 ounces of prepared vegan cornbread, coarsely crumbled
- 2 tablespoons olive oil
- 1 large or 2 medium yellow or red onions, chopped
- 2 large celery stalks, diced 1 cup cleaned and sliced cremini or other mushrooms
- 2 vegan sausage links, sliced 1/4 inch thick
- 1/4 to 1/2 prepared vegetable broth (see Note)
- 2 teaspoons all-purpose seasoning (like Mrs. Dash), or to taste
- 1 teaspoon Italian seasoning, or to taste
- Salt and freshly ground pepper to taste
- 1/4 cup chopped fresh parsley
- Before starting, make sure you have your baked (or purchased) cornbread ready.
- Heat a small amount of olive oil in a large skillet or stir-fry pan. Add the onion and celery and sauté over medium heat until both are golden.
- Add the mushrooms and sausage and continue to sauté the mixture, stirring often, until everything is touched with golden brown here and there.
- Crumble the leftover cornbread into the skillet. Drizzle in from 1/4 to 1/2 cup vegetable broth, just enough to moisten the crumbs without making them mushy.
- Add the seasonings and salt and pepper to taste. Turn the heat up to medium high and continue to sauté, stirring often, until the cornbread begins to be touched with golden spots, about 8 minutes.
- Stir in the parsley, then transfer to a serving container. Serve at once, or keep warm until serving.
If you have a source for prepared vegan cornbread, feel free to use it. Or, make your favorite vegan cornbread recipe (see this site's jalapeño cornbread, for instance. The chile peppers mellow out quite a bit in the baking process, but you can skip the hot stuff if you’re making it specifically to use in this recipe). Cornbread is usually prepared in an 8-by 8-inch pan, and you'll need about half of that for this recipe).
If you don’t have prepared vegetable broth on hand (either homemade, the kind that comes in cartons, or canned), dissolve a vegetable bouillon cube in 1 cup hot water. Use what you need for the recipe, and save the rest for another use.
Variation: Add a cup of fresh or frozen (thawed) corn kernels in step 3.
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