This came about because I had about half a package’s worth of leftover cornbread following Halloween. Cornbread stuffing seemed a smart thing to do with it, and despite the addition of some unconventional ingredients, from fake meat to bok choy, it turned out tasting homey and delicious.
Cooked cornbread (about half a package’s worth), crumbled
About 6 oz vegetarian meat crumbles
about 8 oz Italian sausage
2 mini bok choy, chopped fine
1 onion, chopped
3 cloves garlic, chopped
handful cilantro, chopped
handful parsley, chopped
1/2 cup chicken broth
3 slices wheat bread, toasted and cut into cubes
Preheat oven to 350
Defrost fake meat – brown sausage and set aside. Sautee onions and garlic with bok choy until soft.
Combine all ingredients together – sprinkle top with parsley. Bake for about 40 minutes until warm and crispy on top.