Ingredients
- 1 batch cornbread coarsely crumbled, a recipe you like, or see below
- 2 tablespoons olive oil
- 1 yellow onion medium, chopped
- 1/2 cup carrots chopped
- 1/2 cup chopped celery
- 1/3 cup poblanos chopped, or jalapeños, depends on how spicy you want it
- 2 cloves garlic minced
- 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 scallions chopped
- 1/4 cup dried currants
- 1/2 cup kale thinly sliced
- salt
- pepper
- 1/2 cup almond milk unsweetened
- 1/4 cup melted butter or vegan earth balance butter
- 1 1/2 tablespoons maple syrup
- 1/2 cup chopped cilantro reserve some for garnish, optional
- 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
Nutrition
- Calories : 510 calories
- Carbohydrate : 49 grams
- Cholesterol : 25 milligrams
- Fat : 32 grams
- Fiber : 6 grams
- Protein : 7 grams
- SaturatedFat : 9 grams
- Sodium : 720 milligrams
- Sugar : 19 grams
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