Vegetarian Cornbread Stuffing
Author: Hoorah to Health
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Breakfast, Side Dish
Cuisine American
Servings 12
Calories 334 kcal
- 1 Onion chopped
- 1 cup Celery chopped
- 2 Tablespoons Butter
- 8oz Veggie Maple-Flavored Sausage Patties chopped
- 1 Egg beaten
- 4 cups Cornbread day-old, cubed
- 1 cup Vegetable Broth
- 1 teaspoon Rosemary dried
Preheat your oven to 350 degrees.
Saute the onion and celery in butter in a large skillet over medium-high heat for 4 minutes or until soft.
Combine all of the ingredients together in a large mixing bowl, and then transfer to an 8x8 baking dish.
Bake for 30 minutes.
- If not using day-old cornbread, place pieces of cornbread on a baking sheet and place in a 350 degree oven for 10 minutes until toasted.
- If you wish to double the recipe, click 2x on the recipe card and bake in a 9x13 dish.
- You may substitute 1 Tablespoon fresh rosemary for 1 teaspoon of dried rosemary. You could also substitute sage or thyme.
- This recipe can be made ahead and stored in the refrigerator covered until ready to bake.
- Store leftovers covered in the refrigerator for up to 4 days.
Enjoy!
Serving: 12Calories: 334kcalCarbohydrates: 48gProtein: 6gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 67mgSodium: 435mgPotassium: 141mgFiber: 3gSugar: 15gVitamin A: 295IUVitamin C: 1mgCalcium: 113mgIron: 2mg