Southern-Style Cornbread Stuffing

Source: Delicious Living

Serves 6 to 8

Cornbread stuffing is at the heart of every Southern Thanksgiving celebration. For a cleaner,

lighter stuffing, we've replaced the traditional turkey giblets with a variety of herbs that are stronger

tasting than usual. We've also added carrots for a new dimension of vibrant color.

2 cups diced onion
2 large garlic cloves, minced
2 tablespoons canola oil
3c ups diced celery
2 cups diced carrots
1/4 teaspoon sea salt
3 tablespoons dried herbs (mix 1/4 cup each of rubbed sage, marjoram,

thyme and rosemary with 1 tablespoon of black pepper)
2 tablespoons tamari
1 cup water
Quick Cornbread (recipe follows)
1 cup finely minced parsley

In a large skillet, sauté onions and garlic in oil for about 2 minutes. One at a time, add celery, carrots, salt, herbs, tamari and water. Let simmer for several minutes. Set aside. In a large bowl, crumble one recipe of the Quick Cornbread and add parsley. Mix the sautéed vegetables and herbs with cornbread and parsley. Bake stuffing in an oiled 9" x 13" baking pan in a 350°F oven for 25 minutes.


Quick Cornbread

1 cup yellow cornmeal
1 cup whole-wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon sea salt
1/2 cup canola oil
2 tablespoons maple syrup
1 cup water

In separate bowls, mix the dry and wet ingredients. Add the dry ingredients to the wet ones and stir until well combined. Pour into an oiled 9-inch round or square baking pan. Bake at 350°F for 30 minutes.

Set aside and cool.