Vegan Cornbread Stuffing (GF optional)

Make your double batch cornbread at least 1 day in advance so it can be cooled, cubed, and then left to dry at room temperature uncovered for 24 hours. This keeps the stuffing from becoming mushy, and allows the cornbread to absorb more of the vegetable broth.Once your cornbread has been dried, begin by preheating oven to 400 degrees F (204 C) and adding cranberries to a small baking dish. Top with water (or orange juice) and 1/4 cup maple syrup. Toss to combine, then bake for 20 minutes, or until bubbly and soft. Set aside and reduce oven heat to 375 F (190 C).While cranberries are baking, heat a large skillet over medium heat. Once hot, add olive oil, onion, leeks and a healthy pinch of salt and black pepper. Sautée, stirring frequently, until soft and fragrant. Set aside.Add the dried cornbread to a large mixing bowl along with leeks, thyme, and pecans or walnuts (optional). Then add another healthy pinch each salt and black pepper and the vegetable broth, starting with 1 cup (240 ml) and working your way up to 2, stirring gently as you go. You aren't looking to make a purée out of the mixture, but rather gently toss and incorporate the flavors. I found 2 cups (480 ml) to be the perfect amount. You want the cornbread to be moistened but not saturated.Add cranberries and gently stir once more (In the photos I added them at the very end, but after more testing found they get better incorporated when stirred in at this point).Transfer a greased 9x13-inch (or similar size) baking dish (like this one), and use a spoon or spatula to spread into an even layer. Cover with foil and bake 25 minutes, then uncover and bake another 30-40 minutes, or until golden brown.Let rest 5-10 minutes before serving. Leftovers store well in the refrigerator up to 5 days, though best when fresh.