Native American Cornbread Stuffing

Delicious and healthy cornbread stuffing is a great twist on a Thanksgiving favorite.

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Ingredients

1. 1¾ cups / 210 g organic whole cornmeal, preferably Native American blend or:
   • 1 cup / 120 g organic whole cornmeal + ¾ cup / 90 g whole grain flour (regular or gluten-free, i.e. acorn, brown rice)
2. 2 tsp. / 10 g baking powder, preferably aluminum-free
3. 2 tsp. / 8 g baking soda
4. 2 eggs, preferably organic omega-3 or pastured or:
   • ½ cup / 120 g flaxseed gel
5. 1 cup / 240 g milk, preferably organic pastured, buffalo, or corn/rice
6. ½ cup / 120 g plain yogurt, preferably organic pastured
7. 1 Tbsp. / 15 g honey, preferably organic raw
8. 1 tsp. / 6 g salt, preferably native saltpan type

  Additional Ingredients

1. 2+ tsp. / 10+ g high-oleic safflower or sunflower oil
2. 1 medium yellow onion, chopped
3. 1½ cup / 100 g fresh mushrooms (preferably wild, e.g. sorrel), finely chopped
4. ½ cup / 56 g red or white currants (optional)
5. 1 clove fresh garlic, minced
6. 1 Tbsp. / 2 g fresh sage leaves, chopped or 1 tsp. / 1 g dried
7. ¾ cup / 100 g leached and reconstituted acorns or roasted chestnuts, coarsely chopped (optional)
8. Salt to taste, preferably native saltpan type
9. 2 cups / 480 ml turkey stock*

  * Turkey Stock

1. Turkey gizzards, heart, and neck from 1 turkey, cut into 1-inch / 2.5 cm section
2. 1 Tbsp. / 14 ml high-oleic safflower or sunflower oil
3. 1 tsp. / 5 g total ground black pepper, minced garlic, parsley, and thyme
4. 2½ cups / 600 ml water

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Directions

Cornbread

1. Preheat oven to 400°F / 200°C. Mist a 8 x 8 inch baking pan with high-oleic safflower or sunflower oil.
2. In medium bowl, mix cornmeal, flour, baking powder, and baking soda.
3. In another bowl, egg lightly or add flaxseed gel. Add milk, yogurt, and honey. Mix well.
4. Pour wet over dry ingredients, and mix with a fork until dry ingredients are just moistened (avoid overmixing).
5. Pour batter into pan and bake for 20-25 minutes, or until golden brown and a knife or toothpick inserted in the center comes out clean.
6. Remove bread from oven, but do not turn off; allow bread to cool thoroughly before incorporating into stuffing recipe.

  Turkey Stock

1. Warm oil in nonstick saute pan over high heat, then add turkey parts and seasonings. Saute turkey in oil until browned, about 5 minutes.
2. Reduce heat to low, cover, and allow to simmer for 10-15 minutes, turning every few minutes to ensure even cooking.
3. Add water, cover, and allow to simmer for another 30 minutes.

  Stuffing

1. Cut cooled cornbread into ½-inch or 1-cm cubes.
2. In a large nonstick saute pan, warm 2 teaspoons / 10 g oil over medium-high heat. Add onions and saute until translucent, about 5 minutes.
3. Add mushrooms and seasonings, and saute until mushrooms are just tender, about 3-5 minutes. Remove from pan and set aside.
4. Mist pan lightly with oil. Add cornbread cubes to pan, mist lightly with oil, and saute until they have browned slightly, about 10 minutes
5. Add turkey stock, onion-mushroom-seasoning mixture, cover, and allow to cook until the liquid has been absorbed, about 5-10 minutes.

Serving size:½ cup Exchanges per Serving: 1 Carb, 0 Protein, 1 Fat

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