Impromptu Cornbread Stuffing

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.

Advertisements

Leave a comment

Filed under side dish

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s