The Best Damn Vegetarian, Gluten Free Cornbread Stuffing
I’ve been dreaming up this stuffing for weeks. I wanted something that was gluten free and dairy free with vegan options. And, as with all of my recipes, it couldn’t skimp on flavor. Mushrooms seemed the obvious choice because they’re just tiny flavor bombs. Brussels sprouts are bae. Fresh cranberries add a tangy zip. Apples are always a go-to when it comes to stuffing. And cornbread lives in my Southern-lady holiday heart.
For this recipe we roast the brussels sprouts, apples and garlic together until they caramelize and even singe. Then we toss the roasted veg together with crisp-sauteed mushrooms, garlicky cornbread, cranberries and more apple slices. We layer half of the stuffing with a savory miso duxelles (more on that later). Then pour our remaining reduced vegetable stock overtop and bake it all up. In a way it reminds me of provincial French fare. With an American, fat-pants Thanksgiving twist.