Let’s get one thing straight – stuffing/dressing/whatever you want to call it is the best dish on the Thanksgiving table. End of discussion. Mic dropped.
Now that we have that established, let’s dive into an important question. What are you thankful for?
Yes, we all know we should be thankful everyday – not just around Thanksgiving. But I’m not here to judge a little extra gratitude talk when it is the season of gratitude. You feel me? As cheesy as it sounds, I truly feel like I have so much to be grateful for. My loved ones, health, ability to provide for myself are some of the first things that come to mind. You want to know what else I’m grateful for?
You, my friend. I’m grateful for you.
I’m grateful this little creative space of mine has grown to be what it is. I’m grateful for the community of amazing, supportive bloggers that I feel fortunate enough to call friends and I’m grateful that I have an excuse to spend nearly all of my free time cooking so I can share with you lovely people. Thanks for being you and for sticking with me.
I would also like to include stuffing on the list of things I’m grateful for.
This recipe is inspired by one of my favorite people – my granny. And yes, I am incredibly grateful for her too. Every year for Thanksgiving she makes the biggest batch of the most scrumptious stuffing. She makes the cornbread from scratch, broths it up and seasons it all to perfection. We don’t do any of that ‘put the stuffing in the turkey business’ (so I guess that would make this dressing?), because that weirds us all out. Food poisoning is not on the list of thins I’m grateful for. We like good, clean stuffing in my family. And I’m sure your family appreciates clean stuffing too 😉
I decided to recreate granny’s stuffing swapping out some of the ingredients to be a little more Balanced Berry-friendly. Let’s just say things got real.
I won’t lie to you, this recipe is a little more involved than my usual recipes thanks to the homemade cornbread. But it’s so worth it. Enjoy!
- 1 Batch of Cornbread, cut into cubes (Recipe Follows)
- 1 Tablespoon Butter, or oil of choice
- 1 Medium Onion, diced
- 4 Stalks of Celery, diced
- 2 Cups of Turkey, Chicken or Vegetable Stock
- ½ Teaspoon Poultry Seasoning
- 1 Tablespoon Dried Sage
- ½ Tablespoon Dried Thyme
- Pepper to taste
- 1 Cup Cornmeal
- 1 Cup Almond Meal
- ½ Cup Pumpkin Puree (not pumpkin pie filling)
- 2 Tablespoons Coconut Sugar
- 1 Tablespoon Coconut Oil, melted
- 1 Cup Unsweetened Almond Milk + 1 Tablespoon Apple Cider Vinegar
- 1 Egg
- ½ Teaspoon Baking Soda
- Pinch of Salt
- Preheat the oven to 350F. Spray a 10-inch cast iron skillet or 8x8 baking sheet with nonstick spray. Set aside.
- Begin making the cornbread by combining the cornmeal, almond meal, salt, coconut sugar and baking soda in a large bowl. Mix until well combined.
- Add the pumpkin, coconut oil, almond milk + vinegar mixture and egg to the dry ingredients. Whisk until a thick batter forms. Transfer the batter to your greased skillet or baking sheet and bake for 30 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool for a few minutes.
- When the cornbread is cool, remove from the pan and cut it into small cubes. Transfer to a large baking sheet and place back in the oven for ~15 minutes, or until toasted. Transfer to a large bowl when done.
- Heat butter or oil in a pan over medium heat. Add the onion and celery to the pan, and sautee until tender. Add the poultry seasoning, sage, thyme and pepper. Stir until well coated.
- Add the onion and celery to the bowl of toasted cornbread. Stir until mixed. Add in the stock and stir until all ingredients are combined, and the bread soaks up the stock.
- Transfer mixture to an 8x8 pan that has been prepared with cooking spray. Cover with foil and place back in the oven for 30 minutes. Remove the foil and bake for an additional 10 minutes or until golden brown.
- What are you grateful for?
- What are your favorite holiday dishes?