Vegetarian Cornbread Stuffing

  • PrepTime: 10 Mins
  • CookTime: 20 Mins
  • TotalTime: 30 Mins


  1. 1 onion (diced)
  2. 3 stalks celery (diced)
  3. 1 tablespoon vegetable oil
  4. 1/2 teaspoon sage
  5. 1/2 teaspoon thyme
  6. 1 teaspoon parsley
  7. Salt and pepper to taste
  8. 2 cups whole wheat bread (cubed)
  9. 2 cups corn bread (cubed)
  10. 1/2 cup vegetable broth


  1. Gather the ingredients and preheat the oven to 400 F.  
  2. Lightly grease a large casserole or baking dish then set aside  
  3. Saute the onion and the celery in the vegetable oil for 3 to 5 minutes or just until almost soft.  
  4. In a large mixing bowl, combine the sage, thyme, and parsley with the whole wheat bread and the vegan cornbread, mixing everything together well to combine.  
  5. Add the sauteed onion and celery and stir to combine.  
  6. Add in the vegetable broth just until the bread mixtures is lightly moistened, adding more or less vegetable broth as needed.  
  7. Transfer to your prepared large casserole or baking dish and bake for 20 minutes.  
  8. Serve and enjoy!


  1. If you don't use spices very often, you may end up with years-old sage and thyme on your spice shelf. You'll get more flavor if you buy new spices every six months. Of course, you can also use fresh spices rather than those in the little bottles. Interestingly, fresh sage has a milder flavor than dried sage. Use about seven thin fresh sage leaves to substitute for 1/2 teaspoon of dried sage. If you want to use fresh thyme, use one fresh sprig to equal 1/2 teaspoon of dried thyme.