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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

Serves: 6-8

Ingredients
  • 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 
    Directions 
    1. Preheat the oven to 350°F.  Line a 9 x 13 inch baking pan with parchment paper.
    2. Spread out the cornbread cubes in a single layer on a rimmed baking sheet.  Bake for 10-15 minutes or until golden.
    3. 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.
    4. 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. 
    5. 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.  
    6. 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".  

       

       

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