Source: Love and Lemons


for the stuffing:
  • 1 batch of cornbread, coarsely crumbled
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • ¼ -1/3 cup chopped poblanos or jalapeños (depending on spice level)
  • 2 cloves garlic, minced
  • scant ¼ cup chopped fresh sage
  • 1 tablespoon dried oregano
  • ¼ cup white wine (or 1 tablespoon white wine vinegar)
  • ½ cup corn (frozen works fine)
  • ½ cup chopped scallions
  • ¼ cup dried currants
  • ½ cup thinly sliced kale
  • salt & pepper
  • ½ cup almond milk, unsweetened
  • ¼ cup melted butter (or vegan earth balance butter)
  • 1.5 tablespoons maple syrup
  • ½ cup chopped cilantro (reserve some for garnish)

for the cornbread:
  • 1 cup cornmeal
  • ½ cup all purpose gluten free blend (or regular all purpose)
  • ½ cup almond flour (or whole wheat flour)
  • 2 teaspoons baking powder
  • 1 cup almond milk
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • ½ teaspoon salt
  1. Preheat oven to 350.
  2. First, make the cornbread: Whisk together the dry ingredients. In a separate bowl, whisk wet ingredients.
  3. Using a large spoon, mix both together (do not overmix)
  4. Pour into a greased 8×8 baking dish and bake for approx. 25 minutes or until a toothpick comes out clean.
  5. For the stuffing: In a large skillet heat oil over medium heat. Add onions, cook for a few minutes until they start to soften. Add carrots, celery, salt and pepper, and continue cooking until the vegetables soften. About 5 minutes. Add poblanos, garlic, sage, oregano and cook a few minutes more. Deglaze the pan with a splash of white wine. Add the corn, scallions, currants and kale (and some more salt) and cook for just another few minutes until the kale wilts down. Remove the pan from the heat and set aside.
  6. Whisk together almond milk, melted butter and maple syrup. Set aside.
  7. Place crumbled cornbread in a large bowl, add the cooked veggies from the pan, and toss it all together. Pour almond milk mixture on top and toss again. Mix in the chopped cilantro. Taste and adjust seasonings, keeping in mind that it will taste (a lot) less spicy once it’s baked.
  8. Pour into a greased 11×9 (or similar) pan and bake for approximately 15-20 minutes. You want the inside to remain soft, and the outside just slightly crisped. I turned my broiler on for the last 2-3 minutes to get a nice golden crust.