I used veggie smoked sausage for this recipe that I cut into cubes, but any sausage would work. Enjoy this cornbread stuffing as a side to any meal. Would also be great served with fried eggs.
- Cook Time
- Prep Time
- 8 ServingsServings
- 1 8x8 pan of cornbread, link to recipe
- 1 tablespoon oil
- 1 onion, diced
- 1 package vegetarian smoked sausage, cut into small cubes
- 1 tablespoon fresh sage, chopped fine
- 2-3 cups vegetable broth
- 1 butternut squash, diced and roasted
- 1 teaspoon salt
- 1/4 teaspoon pepper
Cut cornbread into small 1 inch cubes. Lay out on a baking sheet and toast in a 300 degree oven until just browned and hard, set aside.
Heat a large oven safe pan over medium high heat. Add oil and onion, sauté for a couple of minutes. Add sausage and sauté until they begin to brown. Add sage to the pan and cubes of cornbread. Stir and then add broth a little at a time until mixture is moistened (you might not need all the broth, just until moist).Stir a few minutes, add salt and pepper to taste. Put pan in 400 degree oven and cook about 30-40 minutes until mixture is heated through. Remove from oven mix in squash and serve.