It may seem strange to have a dish that speaks to an idealized and commercialized version of Thanksgiving, but those flavors–the rich gaminess of a wild bird, the piquant sweetness of cranberries, the brightness of squash blossoms and the rustic earthiness of the corn–are authentic to this land and to Indigenous foodways. I use a pound of shredded white and dark meat to punctuate every bite of the cornbread with hardiness, and the turkey stock layers in extra richness and warmth.
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 cups yellow or white cornmeal
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 2 large eggs
- 1/2 cup oil
- 1/3 cup sugar
- 2 tablespoons unsalted butter
- 1 1/2 cups buttermilk or almond milk
- Nonstick cooking spray, for pan or baking cups
- 1 small roasted turkey breast and thigh, meat shredded (about 1 pound shredded)
- 10 squash blossoms
- 1/3 cup cranberries
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 1/2 cup turkey stock
Instructions
- Preheat oven to 350 degrees F.
- Mix together cornmeal, flour, baking powder and salt in a bowl. Mix eggs, oil, sugar, butter and buttermilk in a second bowl. Add wet ingredients to dry and mix just to combine. Do not overmix.
- Spray an 8-inch square baking pan with nonstick spray and pour in batter. Bake cornbread for 30 minutes until brown on top. Let cornbread cool completely, then crumble into pieces in a large bowl.
- Keep oven at 350 degrees F.
- Add shredded turkey meat, squash blossoms, cranberries, sage and thyme to bowl with crumbled cornbread and mix. Mix in turkey stock. Spray a 13-by-9-inch baking pan or baking cups on bottom with baking spray and place mixture in pan or cups. Bake for 20 minutes until golden brown on top.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1399 |
| Total Fat | 78 g |
| Saturated Fat | 12 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 5 g |
| Sugar | 13 g |
| Protein | 73 g |
| Cholesterol | 257 mg |
| Sodium | 968 mg |