This delicious gluten-free cornbread stuffing will be the perfect addition to your Thanksgiving dinner; made with, and herby sage butter and optional cranberries, you'll have everyone jumping over this delicious holiday side dish!
Make the herb butter: melt the vegan butter in a small skillet and add the chopped sage, thyme, and rosemary. Simmer on medium-low heat for 2-3 minutes. Remove from heat.
Make the stuffing: add half of the herb butter to a large skillet and add the chopped onion and celery, occasionally stirring, until translucent, 10 to 12 minutes. Remove from the heat.
Combine the ingredients: cut the cornbread into ½-inch cubes and put them on a buttered 9" x 13" Nonstick Baking Sheet, then top them with the stir-fried onion and celery mixture; then gently stir-in and fold the vegan egg replacement, vegetable broth, remaining herb butter, non-dairy milk, and salt. Optionally, do this in a large mixing bowl.
Bake the stuffing: preheat the oven to 375 º F (190 ºC). Cover the baking sheet with foil and bake for 30 minutes; remove the foil and raise the oven temperature to broil until golden brown, about 5-10 more minutes.
Remove the foil, and broil for another 5 minutes until golden brown. Lightly toast the pecans on a skillet.