Mushrooms are a rich, meaty addition in this healthy cornbread stuffing recipe. Here we use oyster mushrooms, but you can use any variety you like. If you have time, bake the cornbread a day or two in advance so it has time to dry out a bit, which lets it absorb the flavors more readily.
To make ahead: Prepare cornbread up to 2 days ahead; store uncovered at room temperature. Or wrap airtight and freeze for up to 3 months. Prepare stuffing through Step 6 and refrigerate for up to 1 day; let stand at room temperature for 30 minutes before baking.
Serving Size: 3/4 cup
178 calories; protein 5.2g; carbohydrates 18.4g; dietary fiber 3g; sugars 4g; fat 10.4g; saturated fat 5.2g; cholesterol 31.5mg; vitamin a iu 424.5IU; vitamin c 2.3mg; folate 35.3mcg; calcium 54.5mg; iron 2.3mg; magnesium 29.2mg; potassium 391.5mg; sodium 333.2mg; added sugar 2g.