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.
Times
- Ready Time : 0 min
Servings
6
Ingredients
- 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
Directions
- Heat oil over medium hight heat.
- Saute onion until soft, add veggie chorizo and cook until hot.
- Add cornbread and pour the broth into mixture, stir until combined and hot.
- Pour into pan or use as stuffing if desired. Bake for 30 minutes. Serve.
About Tamar Genger MA, RD
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3 Responses to Soyrizo Cornbread Stuffing
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Pareve , Side Dish , Shabbat, Thanksgiving , American, Latin American, Mexican & Southwest , Dinner Tonight, Make Ahead , Meat Substitute, Rice, Grains, & Pasta ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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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.
A great way to fake out the meat lovers!
I used to make this with real sausage, but did not love the flavor, the soyrizo is perfect for it.