Cornbread Stuffing with Turkey, Cranberries, and Squash Blossoms (side dish)
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 1399, total fat 78 G., saturated fats 12 G., proteins 73 G., carbohydrates 98 G., fiber 5 G., cholesterol 257 mg, sodium 968 mg, sugar 13 G.
Calories 1399, total fat 78 G., saturated fats 12 G., proteins 73 G., carbohydrates 98 G., fiber 5 G., cholesterol 257 mg, sodium 968 mg, sugar 13 G.
"It may seem strange that this dish symbolizes an idealized and commercialized version of Thanksgiving, but these flavors—the richness of wild game, the tangy sweetness of cranberries, the vibrancy of squash blossoms, and the rustic tang of corn—are native to my country and Native American foodways," says Chef Crystal Wapepa, who specializes in Native American cuisine. "In this recipe, I use both white and dark turkey meat to bring out all the nuances of the cornbread."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups yellow or white cornmeal
- 2 cups premium flour
- 2 tbsp. baking powder
- 1 teaspoon coarse salt
- 2 large eggs
- 0.5 cups of butter
- 1/3 cup sugar
- 2 tablespoons unsalted butter
- 1.5 cups of sour milk, kefir, or almond milk
- Cooking spray to spray the pan
- 1 small roasted turkey breast and thigh, minced (about 450 g of meat)
- 10 pumpkin flowers
- 1/3 cup cranberries
- 2 tbsp chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 0.5 cups turkey broth
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a bowl, combine the cornflour, baking powder, and salt. In another bowl, combine the eggs, vegetable oil, sugar, butter, and sour milk. Add the liquid mixture to the flour mixture and mix thoroughly, but do not beat.
- Spray an 8-inch (20 cm) square baking dish with cooking spray and pour the batter into it. Bake the cornbread for 30 minutes, until golden brown on top. Let the bread cool completely, then crumble it into pieces in a large bowl.
- Keep oven preheated to 175°C.
- Add the ground turkey, squash blossoms, cranberries, sage, and thyme to the bowl with the crumbled cornbread and toss to combine. Stir in the turkey broth. Spray the bottom of a 9x13-inch baking dish with cooking spray and spoon the mixture into the dish. Bake for 20 minutes, or until golden brown on top.
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