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Soyrizo Cornbread Stuffing


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Soyrizo Cornbread Stuffing


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Soyrizo Cornbread Stuffing

I made this pareve so it can be eaten with meat, but it would be great dairy with cheddar cheese or spiced monterey jack.


  • Ready Time : 0 min




  • 1 onion, finely chopped
  • 1 package veggie chorizo
  • 1 8 x8 pan corn bread, cut into cubes and allowed to stale
  • 11/2 cups vegetable broth
  • 1 tbsp. oil


  1. Heat oil over medium hight heat.
  2. Saute onion until soft, add veggie chorizo and cook until hot.
  3. Add cornbread and pour the broth into mixture, stir until combined and hot.
  4. Pour into pan or use as stuffing if desired. Bake for 30 minutes. Serve.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




3 Responses to Soyrizo Cornbread Stuffing

  1. avatar says: Tamar

    The second time I made this I really toasted the cornbread so it held together better, it was great. I also added some whole corn kernels.

  2. A great way to fake out the meat lovers!

  3. avatar says: Orit

    I used to make this with real sausage, but did not love the flavor, the soyrizo is perfect for it.

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