Step 1

Pumpkin Cornbread:

Step 2

In a bowl, add cornmeal, flour, salt, baking powder. Whisk well. Add the rest of the ingredients and mix to combine.

Step 3

Pour batter in a greased 8 inch or smaller cake pan.

Step 4

Bake at pre-heated 375 degrees F / 190ºc for 25 to 30 minutes or until a toothpick from the center comes out clean. Cool for 10 minutes before slicing or crumbling to use in the stuffing.

Step 5

Make it gluten-free: Use any gf flour blend or oat flour instead of while flour. the bread will be crumbly. Crumble it into the stuffing.

Step 6

Stuffing:

Step 7

Heat oil in a skillet over medium heat. Add onions and garlic and cook for 5 minutes. or until translucent

Step 8

Add celery, carrots, sage, thyme, oregano, salt and mix well. Cook for 5 minutes or until the veggies are tender. Add in the raisins, corn, greens and mix . Cook for 2 minutes or until the greens are lightly wilted. Take off heat. Mix in half of the cilantro and scallions . Taste and adjust salt and flavor.

Step 9

Mix the almond milk with maple and olive oil. Add to the skillet. Add crumbled cornbread and toss well.

Step 10

Transfer the mixture to greased baking pan. 9 by 7 inch or larger

Step 11

Bake at 350 degrees f / 180ºc for 15 minutes. Broil for a minute to crisp up the top.

Step 12

Sprinkle the remaining cilantro and scallions and black pepper. and serve.