Ahh stuffing… what a weird - one day a year relationship we have. To be totally honest, growing up, stuffing was NOT my favorite. Cooked way too long, stuffed inside a turkey made for a soggy, slimy weird thing that everyone seemed to be crazy about…. except me. So now, I have made a vow, to never actually use stuffing to stuff anything except myself & my family!

This stuffing in particular, is quite tasty, a bit spicy and I had my dad in mind while creating this one. Cornbread and jalapeño fulfills all the southwest vibes while still sticking to tradition with the sweetness of the pear and the crunch of the celery. Use your favorite cornbread recipe or buy some at the store and you’ve got yourself a winner!

The Goods:

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  • 1 tsp avocado oil

  • 3 cups gluten free cornbread

  • 3 celery stalks, sliced

  • 1 clove garlic, minced

  • 1 jalapeño, seeded and diced

  • 2 small pears, cored and cubed

  • 1/2 leek, sliced

  • 1 1/2 cups veggie broth

  • 6 sage leaves sliced

  • 1 tsp dried thyme

The Method:

Preheat oven to 375. Heat 1 tsp oil in a sauté pan over medium heat. Add leek, celery, garlic and jalapeño. Sautee for about 3-5 minutes until celery is soft and veggies are fragrant. Add sautéed veggies to a bowl with all other ingredients. Mix well. Add to a 9x9 heavy bottom baking dish and bake for about 30-40 minutes until golden brown on top!

Serve with your favorite side dishes and smother with gravy! Yummmm!

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