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Cornbread Stuffing in a square glass baking dish.

Vegetarian Cornbread Stuffing

Author: Hoorah to Health
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 12
Calories 334 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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!

Nutrition

Serving: 12Calories: 334kcalCarbohydrates: 48gProtein: 6gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 67mgSodium: 435mgPotassium: 141mgFiber: 3gSugar: 15gVitamin A: 295IUVitamin C: 1mgCalcium: 113mgIron: 2mg