CORNBREAD

• You can make two batches each of my Perfect Vegan Cornbread and my Best Vegan gluten-free Cornbread. (I prefer the Perfect Vegan Cornbread, but both are good)

CRANBERRIES

• 12 ounces fresh cranberries, rinsed
• 1/4 cup water (or orange juice to add more flavor!)
• 1/4 cup maple syrup, to taste

STUFFING

• Double batch cornbread: (Cubed and dried for 24 hours at room temperature // amounts as written in the original recipe // use amount above if changing batch size).
• Use two tablespoons of vegan butter or olive oil
• One medium yellow or white onion (diced).
• The original recipe calls for two medium leeks, thinly sliced (2 cups).
• Salt and pepper: 1 healthy pinch (plus as desired)
• 1 tsp dried Thyme
• 2/3 cup raw chopped pecans or nuts ( optional )
• I prefer the Imagine brand from Whole Foods.

Instructions

• Double batch cornbread (amount according to original recipe // adjust if changing batch size) should be made at least one day in advance. This will allow it to cool, cubed, and dry uncovered at room temperature for 24 hours. This prevents the stuffing from turning mushy and enables the Cornbread to absorb more vegetable broth.
• After your Cornbread is dried, start by heating the oven to 400 degrees F. (204 C). Add cranberries to a small baking pan. Add maple syrup and water (or orange juice) to the top. Mix well, and bake for 20 minutes or until soft. Reduce oven temperature to 375 F (19 C).
• As the cranberries bake, heat a large skillet on medium heat. Once the oil is hot, add the onion, leeks, and a generous amount of black and white pepper. Stir frequently and cook until fragrant. Set aside.
• Add the dried Cornbread, leeks, thyme, and walnuts or pecans (optional) to a large bowl. Add another healthy pinch of each black pepper and salt, and then the vegetable broth. Start with half (1 cup 240 ml) as written in the original recipe // adjust as needed if you are changing batch size. Stir gently as necessary. The goal is not to puree the mixture but to gently mix and combine the flavors. The amount I used was 2 cups (480ml). The Cornbread should be moistened but not saturated.
• Add cranberries, and gently stir again (in the photos, they were added at the end, but more testing showed that the cranberries are better incorporated if you start them now).
• Spread evenly with a spatula or spoon in a 9×13 inch (or similar size // adjust the number or amount when changing batch size). Cover with foil, bake for 25 minutes, and then uncover to bake another 30-40 minutes or until golden brown.
• Rest 5-10 minutes prior to serving. The leftovers can be stored in the fridge for up to five days. However, they are best served fresh.