Vegan Cornbread Stuffing

Cubed 2 batches of Cornbread. Left to dry at room temperature uncovered for 24 hours.

Preheat oven to 400 degrees F. Add cranberries, water, and maple syrup to a small baking dish. Toss to combine, then bake for 20 minutes. Set aside and reduce oven heat to 375 F.

Slice one onion and 2 cups of leek. Heat a large skillet over medium heat. Add olive oil, onion, leeks and a pinch of salt and black pepper. Sauté until soft and fragrant.

Add the dried cornbread to a large mixing bowl along with sautéed leeks and vegetable broth, stirring gently.

Add cranberries and gently stir once more.

Transfer a 9x13-inch baking dish. Use a spatula to spread into an even layer. Cover with foil and bake 25 minutes, then uncover and bake another 30-40 minutes.

Let rest 5-10 minutes before serving.