Poblano Cornbread Stuffing
Total Time
1 hour 20 mins
Prep Time
20 mins
Cook Time
1 hour
Rating
4.8 out of 5 stars
(6)
Ingredients
4-6 servings
- 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
- ½ teaspoon salt
- 1 cup almond milk
- ¼ cup extra-virgin olive oil
- ¼ cup maple syrup
- 1 batch cornbread
- 2 tablespoons extra-virgin 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 garlic cloves, 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
- Sea salt and fresh black pepper
- ½ cup almond milk, unsweetened
- ¼ cup melted butter (or vegan earth balance butter)
- 1½ tablespoons maple syrup
- ½ cup chopped cilantro (reserve some for garnish)
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Preparation
Chef’s notes
Prep in advance. Thanksgiving day is always hectic around here, and it’s a bit of an extra step to have to make the cornbread. To make things easy, I like to bake it a day or two in advance. (And it’s ok if you sample a piece). In a pinch, store bought cornbread will work too.
Spice to your level. As always when you’re working with chiles, make sure to start with less and then add more to taste, depending on your preferences and the heat of your peppers. Each pepper has a different heat level, so it’s best to proceed with caution.
Broil it! I made this recipe as a cornbread dressing, cooking it in a baking dish outside of the turkey. If you go this route, turn on the broiler for the last few minutes that it’s in the oven. This way, it’ll develop a nice golden brown crust on top but stay soft & moist in the middle.