Poblano Cornbread Stuffing

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