Tuesday, November 22, 2011

Thanksgiving 101 - Cornbread Stuffing (non-dairy)

I have been trying for a few years now to find a good cornbread stuffing recipe. It is not as easy as you would think. Also I need to use a cornbread that contains no dairy since we serve it with a meat meal. I think I finally found one now. We just tested it today for Thanksgiving and it came out delicious. I found it on the website California Kosher Cooks. For the cornbread you can use any recipe you like and substitute soy milk for the milk. I actually found a boxed mix that uses water instead of milk and it came out great.
This stuffing tastes a lot like the traditional stuffing we make every year just slightly sweeter with the corn bread. I think it might become a new family favorite!


1 small pan baked cornbread
1 small loaf whole wheat bread, cubed crusts removed
1 1/2 cups chopped celery
1 1/2 cups chopped onion
3 cups vegetable broth, with 1 1/2 sticks margarine melted in it
1 C chopped mushrooms
1 tsp. sugar
1 tsp sage
1 tsp poultry seasoning
1 1/2 tsp salt


Preheat oven to 350 degrees.

Saute onions, celery, and mushrooms in margarine until softened.

Crumble cornbread in a large bowl and add the remaining ingredients. Mix well. Place in a well-oiled 9 x 13 pan.

Bake 30-45 minutes covered, then 15 minutes uncovered.


  1. I know I'm crazy but I have never been a big fan of stuffing. BUT, this recipe may make me a convert! I'm anxious to give it a try. Is the cornbread mix you use on the sweet side(Jiffy) or not?

  2. No not Jiffy, it is an organic corn bread that is sold in Whole Foods. It is definitely on the sweet side. I think Jiffy would work out great!



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