4 Reviews

This was going to be an adventure for me just because I have never made stuffing or dressing with cornbread before. Everything was so unique in this recipe that I don't know where to start. I made this almost exactly as posted, except I chopped my vegetables finer than dice and had to use frozen corn kernels (no fresh around here this time of year). I then sprayed a casserole with non-stick cooking spray and baked it in the oven as directed, serving on the side of a lovely roast chicken. This stuffing does make a lot, but I was glad it did! We ate so much of it, and enjoyed every bite. The chorizo was a really nice touch, while the corn and the cornbread gave it a hint of sweetness. And to top it off, the dish is just so colorful! I will definitely be making this adventure again! Made for Best of 2012 Tag Game.

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JackieOhNo! February 18, 2013

Muy Bueno! This is delicious! I did cut this down to 4 servings, and wish I had made the full recipe. I think this would freeze quite well. I used turkey sausage in this and The Best Honey Cornbread. This is just a wonderful stuffing! I will be making this again! Served with a rotisserie chicken. Thanks twissis! Made for Every Day is a Holiday!

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kittycatmom May 18, 2009

This is a different kind of stuffing with the cornbread - not quite like regular stuffing, but quite good. I used a spicy soy Mexican chorizo for this (at half the quantity since it is really spicy) and just a tablespoon of oil to sauté the veggies. This recipe filled a lasagna pan to the top, and looked like a huge amount, but in the end if you are eating it for a meal it will feed about half the number as the side dish serving size.

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Maito July 12, 2013

Me encanto...one of my favorite recipes of 2012! I used a little more than one cup of stock. So delicious and colorful, with no butter!

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FLKeysJen December 18, 2012
Stuffing for the Adventurous (Cuban-Style)