This vegan cornbread dressing is the perfect addition to your Thanksgiving menu. It's light and fluffy, crunchy on top and loaded with sweet and savory flavors. It's also the ideal make ahead dish, meaning you have more time to spend with friends and family on the big day!
Preheat oven to 250°F (120°C). Grease an 8x12 (or 9x13) inch pan.
Cut the cornbread and the French bread into ½ inch cubes. Transfer to separate baking sheets and toast in the oven for 25 minutes.
One the cornbread and French bread are toasted, turn the oven heat up to 350 °F (175° C).
Heat the vegan butter in a large skillet. Saute the onion and celery for 5 minutes. Add the garlic, sage, thyme and salt and saute for a further three minutes.
Put the toasted cornbread and French bread cubes in a large mixing bowl. Gently stir the onion mixture, cranberries and chestnuts through . Transfer stuffing to prepared pan and add vegetable stock. Bake for 30-40 minutes.
If you prefer to use a cornbread box mix, the following brands are vegan: 365, Jiff Vegetarian Corn Muffins and Bob's Red Mill Gluten Free Cornbread Mix. You will need to use your own egg replacer and dairy free milk.