I (Jeanine) come from a very traditional midwestern family where some Thanksgiving traditions are not to be messed with. I don’t know how some of these culinary delights came to be, but I’m sure many of you can relate… the infamous canned green bean casserole made with canned cream of mushroom soup and canned fried onions? Plain white mashed potatoes with a stick of butter? Sweet potatoes made sweeter with sticky marshmallows? And I’m not sure if this is a midwest thing or a “my family” thing, but there’s always Jello (and not for dessert… it’s “dinner Jello”).
I won’t be with my family this Thanksgiving, but if I were, I might bring something like this to spice things up. I’ve had cornbread stuffing on my mind lately and when I saw these cute little poblano peppers at the farmers market, I knew they would add just the right kick (of course you could use jalapeños if you can’t find poblanos). I mixed them with some traditional stuffing ingredients – onions, celery, carrots, and sage – as well as some southwestern accents – scallions, cilantro and mexican oregano. And for a healthy kick I even snuck in some kale.
This also just happens to be vegan and gluten free (but no one has to know that).
photos by Love & Lemons
POBLANO CORNBREAD STUFFING
- 1 batch of cornbread, coarsely crumbled (a recipe you like, or see below)
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/4 -1/3 cup chopped poblanos or jalapeños (depends on how spicy you want it)
- 2 cloves garlic, minced
- scant 1/4 cup chopped fresh sage
- 1 tablespoon dried oregano
- 1/4 cup white wine (whatever you’re drinking)
- 1/2 cup corn (frozen works fine)
- 1/2 cup chopped scallions
- 1/4 cup dried currants
- 1/2 cup thinly sliced kale
- salt & pepper
- 1/2 cup almond milk, unsweetened
- 1/4 cup melted butter (or vegan earth balance butter)
- 1.5 tablespoons maple syrup
- 1/2 cup chopped cilantro (reserve some for garnish)
- Preheat oven to 350.
- 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.
- Whisk together almond milk, melted butter and maple syrup. Set aside.
- 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.
- 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.
*Alternatively, you could stuff this in the turkey and/or bake some separately if you have vegetarian guests.
fills an 8×8 baking pan. adapted from The Angelica Home Kitchen Cookbook
- 1 cup cornmeal
- 1/2 cup all purpose gluten free blend (or regular all purpose)
- 1/2 cup almond flour (or whole wheat flour)
- 2 teaspoons baking powder
- 1 cup almond milk
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1/2 teaspoon salt
- Preheat oven to 350.
- Whisk together the dry ingredients
- In a separate bowl, whisk wet ingredients.
- Using a large spoon, mix both together (do not overmix)
- Pour into a greased 8×8 baking dish and bake for approx. 25 minutes or until a toothpick comes out clean.