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Living Teal

Feasting With FARE: Cornbread Stuffing

A delectable dish by Chef Leslie Durso that tastes just as good as it looks!
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  • 1 8X8 pan of cornbread, cut in ½ inch pieces and dried 
  • 1 firm apple, peeled and chopped  
  • ½ cup fresh cranberries, halved 
  • ¼ cup raisins  
  • ¼ cup chopped onion 
  • ½ cup chopped celery 
  • 6 oz. mushrooms, sliced and sauteed still soft 
  • Thyme 
  • Sage  
  • Parsley 
  • Marjoram  
  • 1 - 1 ½  cups vegetable broth  
  • ¼ cup olive oil or melted vegan butter* 
  • Salt  
  • Pepper 

*Click here for substitution options


  1. Preheat oven to 350 degrees  
  2. Combine all the ingredients in a bowl. The mixture should be damp but not wet. Add a little more vegetable broth if still dry. 
  3. Bake in a greased baking dish, covered for about 1 hour. Remove the lid the last ten minutes to brown the top.  
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More Side Dishes

This holiday season whip up some of Chef Leslie Durso's recipes for classic and delicious top-9 free side dishes for you and your family to enjoy! Learn More

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