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+ servings

Meatless Cornbread Dressing

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 -12 servings
Author Si Foster, A Bountiful Kitchen


  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup celery chopped
  • 2 cups onion chopped
  • pepper to taste
  • 2 cloves garlic minced
  • 1-12 to 14 oz package cornbread stuffing
  • 3-4 cups chicken stock or broth
  • 1-2 tablespoons butter optional
  • 1 cup chopped fresh parsley
  • salt to taste


  1. Place heavy pan on stove over medium high heat with olive oil and butter.
  2. Add chopped celery and onions to pan. Season with pepper, I use about 1/2 teaspoon.
  3. Sautee until onions and celery are softened, stirring to make sure the vegetables do not burn.
  4. Cook for about 3-4 minutes.
  5. Add minced garlic and turn heat to medium. Sauté for about one minute.
  6. Add cornbread stuffing mix to pan, folding in cooked vegetables.
  7. Add chicken broth a cup at a time, folding in the cornbread mixture.
  8. The cornbread should absorb the liquid completely. Do not be concerned if the stuffing is wet, it will bake out when cooked in oven.
  9. Bake at 350 for about 30 minutes, uncovered. If the dressing is too dry, add a bit more broth and cover with lid or foil. Dot with additional butter if desired.
  10. Toss with 1 cup fresh parsley before serving.Taste before salting. The cornbread mix and the salt in broth may be enough salt for this recipe.

Recipe Notes

-I like to make sure the veggies are not chopped too fine!
-I have used Mrs. Cubbison brand and also Pepperidge Farm bread Cornbread mix.
-This recipe may be made two days in advance. Either bake and then reheat, using a little broth to sprinkle over top (about 1/3 cup) to moisten while baking.
Or, if not baking right away, mix and bake as directed when ready to serve. Make sure to remove from oven and let sit on counter top for 1 hour before baking to help bring to room temperature. Bake at 325 for 45 minutes, covered.