Cornbread Dressing with Sage and Walnuts: A Plant-Based Thanksgiving Classic
Thanksgiving is the perfect time to enjoy comforting, flavorful dishes that bring everyone together. One standout side dish that captures the essence of the season is Cornbread Dressing with Sage and Walnuts. This plant-based twist on a classic recipe delivers all the warmth and nostalgia of traditional stuffing without sacrificing nutrition or flavor.
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Neha S. Shah, MD (she/her/hers) Clinical Assistant Professor of Medicine Fellowship Program Director – Adult Rheumatology Division of Immunology & Rheumatology Department of Medicine Stanford University Hospital & Clinics
Why Choose Cornbread Dressing?
Cornbread dressing is a quintessential Thanksgiving side. Its crumbly texture, savory flavor, and ability to complement a variety of main dishes make it a must-have on any holiday table. This version takes things a step further with the addition of sage, which adds a woody, aromatic flavor, and walnuts, which provide crunch and a boost of healthy fats.
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The Health Benefits of Sage and Walnuts
Sage: A Culinary and Medicinal Herb
Sage is not just for flavor—it’s a powerhouse of antioxidants and has been traditionally used to support digestion and reduce inflammation. Adding sage to your cornbread dressing doesn’t just enhance its taste but also elevates its nutritional value.
Walnuts: Crunchy and Nutrient-Dense
Walnuts are rich in omega-3 fatty acids, which support heart and brain health. They also provide a satisfying crunch, making this dish not only nutritious but also texturally balanced.
How to Make Cornbread Dressing with Sage and Walnuts
This recipe combines plant-based cornbread with fresh herbs, sautéed vegetables, and walnuts for a dish that’s as beautiful as it is delicious.
Key Ingredients
• Cornbread: Made with almond or oat flour for a gluten-free option.
• Walnuts: Toasted for maximum flavor.
• Sage and Parsley: Fresh herbs that brighten and balance the dish.
• Celery and Onion: Classic aromatics that add depth.
• Apple: A sweet and tangy addition for contrast.
• Vegetable Broth: Keeps the dressing moist and flavorful.
Step-by-Step Tips for Success
1. Make the Cornbread Ahead
Prepare your cornbread the day before to let it dry out slightly. This ensures it holds up well when mixed with the other ingredients. You can also freeze cornbread in advance and thaw it for convenience.
2. Toast the Walnuts
Toasting walnuts brings out their natural oils and intensifies their flavor. A quick 5-7 minutes in the oven is all it takes.
3. Layer the Flavors
Sauté celery and onion in vegetable broth or olive oil to enhance their sweetness. Add fresh parsley, sage, and diced apple for a blend of savory and sweet notes.
4. Bake Until Golden
After mixing all ingredients, bake the dressing until the top is golden and slightly crisp. This adds a delightful texture contrast to the soft interior.
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Meat-based stuffings were a big part of my meals growing up… now that idea is not on the table at all for so many reasons. In this dish, you could use a vegan sausage OR walnuts and savory spices to give a similar flavor profile and texture to a dish you may have had growing up.
Ingredients
Scale
Cornbread
1 1/4 cup yellow corn meal
1 1/4 cup all purpose flour (can sub almond/oat flour mixture for GF)
Preheat oven to 375F.Using an 8×8 baking pan, line it with parchment paper or cover lightly with coconut oil. I prefer parchment.
In a medium bowl, mix together oat milk, maple syrup, coconut oil and “flax egg”.
In larger bowl, mix cornmeal, flour, baking powder and salt. Add wet ingredients and stir until fully combined and the batter is smooth.
Place batter into the 8×8 pan and bake in the oven for 20–25 minutes. Check along the way to see if knife ortoothpick inserted in the middle of the pan comes out clean and then it is done.
Let it cool, then slice into cubes and toast in the oven at 400 for about 10 minutes.You can also toast the walnuts for the dressing at the same time for 5-7 min.
Instructions: Dressing
Preheat oven to 350F.
Line 3-4 quart baking dish with parchment or lightly coat with olive oil.
Place 1/4 cup of veggie broth, onion, celery in small sauté pan and cook on medium heat for 5-7 min(can add vegan sausage to this…)
In a large mixing bowl combine fresh diced parsley, fresh diced sage (or poultry seasoning) and diced apple.
Add cornbread, walnuts and remaining broth and mix well.
Place stuffing mixture into a baking dish and cover.
Bake at 350F for 30 min then remove top and cook for another 10 min to let brown slightly.
Serve hot.
.Why Cornbread Dressing is Perfect for Plant-Based Thanksgiving
This dish is more than just a side—it’s a conversation starter. The combination of cornbread, sage, and walnuts feels traditional yet innovative, making it a hit with both plant-based eaters and those new to vegetarian dishes.
It’s also incredibly versatile. Serve it alongside mashed potatoes and mushroom gravy, or pair it with a lentil loaf for a complete holiday meal.
How to Enjoy a Plant Based Thanksgiving
Cornbread Dressing with Sage and Walnuts is a plant-based side dish that combines tradition with creativity. Its rich flavors, nutrient-dense ingredients, and gorgeous presentation make it a must-have for your Thanksgiving feast.
Celebrate the season with food that nourishes both body and spirit. Your guests—and your body will thank you.
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To sum up, if you are a busy professional, look into Instacart to eat healthier when your schedule is hectic, either as a delivery or pick-up option.
Learning about Plant-Based Eating
Having the right resources to learn about plant-based vegan principles is important for everyone.
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