Name: Vegan Cornbread Stuffing (GF optional)
Prep time: 1560 min
Cook time: 80 min
Total time: 1640 min
Yield: 12
Ingredients: 2 batches of my Perfect Vegan Cornbread or my Best Vegan Gluten-Free Cornbread ((I slightly prefer the Perfect Vegan Cornbread but both work)); 12 ounces fresh cranberries, rinsed; 1/4 cup water ((or sub orange juice for more flavor!)); 1/4 cup maple syrup ((to taste)); Double batch cornbread ((cubed and dried at room temperature for 24 hours // amount as original recipe is written // use amount listed above if altering batch size)); 2 Tbsp olive oil or vegan butter; 1 medium white or yellow onion ((diced)); 2 medium leeks ((thinly sliced // ~2 cups as original recipe is written)); 1 healthy pinch each salt and black pepper ((plus more to taste)); 1 tsp dried thyme; 2/3 cup chopped raw pecans or walnuts ((optional)); 2 cups vegetable broth ((I prefer Imagine brand at Whole Foods))