I love to make stuffing. I don’t make it very often. Usually I save it for Rosh Hashanah and Thanksgiving and an occasional other time when I just have a lot of extra bread lying around. My favorite way to make stuffing is to cut up a huge loaf of bread and let it get stale. Then mix it with a ton of wild mushrooms and the results are just amazing. After many requests to make the stuffing, I had to try something new. A few years ago when I first found a soy chorizo, I new it would pair perfectly with cornbread and I created this Soyrizo Cornbread Stuffing. Then just last week I had made a double batch of cornbread and a whole batch was left, so what could I do but make stuffing. I didn’t have any soyrizo, but I did have some smoked sausage and some butternut squash just lying around and so this recipe was born.
Cornbread stuffing is a Southern favorite and a real nice change from white bread stuffing with the added bonus of whole grains especially if you make my Cornbread Recipe. It can be difficult to find store bought parve cornbread, so do what I did. Make a double batch for a fun Mexican meal the week before and set aside one batch just to make this cornbread stuffing. You won’t regret it. Feel free to use any sausage, veggie or meat, but a little smoky flavor goes a long way. You can also add dried cranberries or chestnuts or anything your heart desires. That is best thing about stuffing, you can stuff anything in them and they will still be delicious. The real secret is the bread.
Here are a few cornbread stuffing recipes you might want to try and then check out the wide range of stuffings in our Recipe Link up below: