Sweet Potato, Chipotle + Chard Cornbread Stuffing

By GuidingVegan

Ingredients

• 7-8 cups cubed cornbread
• 1/4 cup + 2 tbsp grapeseed oil, divided (+ extra for greasing/drizzling)
• 6 sprigs thyme, leaves removed and chopped
• 1 cooking onion, small dice
• 1 celery stalk, small dice
• 1 clove of garlic, minced
• 3-4 stalks of chard, leaves roughly chopped
• 1 small sweet potato, peeled, small dice
• 1-1.5 cups vegetable stock
• 1 chipotle pepper in adobo + extra adobo sauce (use as much or as little as you want)
• juice of 1/2 a lemon
• salt and pepper

Details

Servings 1
Adapted from thefirstmess.com

Preparation

Step 1

Preheat the oven to 400 degrees F. Grease an 8 X 11 baking dish, line a baking sheet with parchment and set aside.

Toss the cubed cornbread with 2 tablespoons of the oil, a pinch of the minced thyme, salt and pepper to coat. Place cubes on the parchment lined baking sheet and push into the oven. Bake until bread is golden brown and dried out a bit, about 15 minutes. Remove from the oven and dump croutons into a large bowl.

Heat the remaining 1/4 cup of oil in a large saucepan over medium heat. Add the diced onions, celery and remaining chopped thyme. Stir constantly until onions are soft and ever-so-slightly browning, about 4-5 minutes. Add the garlic. Saute until fragrant, about 30 seconds. Start adding the chard. Stir the greens around with the other veg until they begin to wilt a tiny bit and turn bright green. Remove from the heat and scrape into the bowl with the bread cubes, reserving some of the chard for a later addition if you like.

In the same saucepan, place the diced sweet potatoes, chipotle + adobo and vegetable stock over medium heat. The stock should cover the sweet potato dices by an inch. Bring to a boil and simmer until sweet potatoes are tender, about 10 minutes. Remove from the heat, add the lemon juice and season with salt and pepper to taste. Mash the sweet potatoes up with the back of a wooden spoon or a potato masher so that you have various sized pieces.

Pour the sweet potato mashy-chunky bits and stock over the cornbread, greens and other vegetables. Stir gently to combine. Spread the whole mixture into the greased 8 x 11 baking dish. Drizzle a bit of oil over the top if you like. Cover with foil and bake for 25 minutes. Remove the foil and bake another 20 minutes or until the top is golden brown. If you’ve reserved some of the chard, scatter it over the top with about 10 minutes left of baking.

Serve hot.