Spicy Vegetarian Cornbread Stuffing

Serves 12

Recipe from Vegetarian Times

Husband-Tested in Alice’s Kitchen

I had a batch of cornbread crumbs leftover from Thanksgiving.  I thawed them in the fridge overnight and then made this zesty cornbread stuffing.  Wow!  This is a keeper.  Because I already had cornbread made, I didn’t use the cornbread recipe that came with this stuffing recipe.  However, I’ve included it below because it is gluten-free.  Check out this fabulous Husband-Tested Recipes Pinto Bean Tacos recipe using Soyrizo . 

Stuffing

Crumbs from one batch of cornbread**

1 12-oz. pkg. soy chorizo, such as Soyrizo, crumbled

3 small yellow onions, finely chopped

2 large celery ribs, finely chopped

4 cloves garlic, minced

⅓ cup chopped fresh parsley

2 Tablespoons finely chopped fresh sage (or 1 teaspoon dried sage)

1 Tablespoons finely chopped fresh thyme (or 1 teaspoon dried thyme)

2 large eggs

1 ½ cups low-sodium vegetable broth

2 teaspoons smoked paprika (“Regular” paprika would work as well.)

2 Tablespoons olive oil, divided

To make Stuffing: Preheat oven to 350°F. Spread cornbread crumbs on large baking sheet, and toast 20 minutes. Cool, and then place in a very large bowl.

Add 1 Tablespoon olive oil to a large skillet.  Sauté chorizo in skillet over medium-high heat for 5 minutes, or until crumbles begin to crisp. Stir in onions, celery, and garlic. Reduce heat to medium, and cook 10 minutes, or until onions and celery are softened, stirring frequently. Stir in parsley, sage, and thyme, and then stir chorizo mixture into cornbread crumbs.

Beat eggs in separate bowl, then whisk in broth and smoked paprika. Stir egg mixture into cornbread mixture until moistened.

Lightly spray a 9” X 12” baking dish with cooking oil. Spread stuffing in the prepared baking dish, and drizzle with just 1 Tablespoon olive oil. Bake 30 to 45 minutes, or until top is lightly browned, and sides look dry and crisp. Let stand 10 minutes before serving.

Nutritional information per 3/4-cup serving:  Calories: 193; Protein: 9 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 24 g; Cholesterol: 63 mg; Sodium: 504 mg; Fiber: 6 g; Sugar: 4 g

**Cornbread (This cornbread recipe has not been Husband-Tested.)

2 cups fine yellow cornmeal

1 Tablespoon baking powder

1 teaspoon salt

⅛ teaspoon ground black pepper

1 ½ cups low-fat buttermilk

2 large eggs, beaten

6 green onions, chopped (1 ½ cups)

1 ½ teaspoon olive oil

To make Cornbread: Preheat oven to 350°F. Whisk together cornmeal, baking powder, salt, and pepper in large bowl. Stir in buttermilk and eggs, then fold in green onions.  Heat oil in 10-inch cast iron skillet over medium-high heat. Pour in Cornbread batter. Transfer skillet to oven, and bake 25 minutes, or until Cornbread is firm and golden. Cool.