Cornbread Stuffing with Apple and Fennel

Ingredients

• 2 1/2 Tbsp coconut oil, melted, or grapeseed oil, divided
• 2 cups organic fine yellow cornmeal
• 1 Tbsp gluten-free baking powder
• 1 Tbsp organic cane sugar
• 1 tsp salt
• 1/2 tsp cayenne pepper (optional)
• 1 1/2 cups buttermilk
• 4 large organic eggs, divided
• 4 green onions, thinly sliced
• 1/2 cup fresh or frozen corn kernels
• 2 large leeks, trimmed, rinsed, and diced
• 1 bay leaf
• 1 cup diced celery
• 1 cup diced fennel
• 3 garlic cloves, minced
• 1 chipotle chili in gluten-free adobo sauce, minced
• 1/2 cup chopped fresh parsley
• 2 Tbsp chopped fresh sage or 2 tsp dried sage
• 2 tsp chopped fresh thyme or 1/2 tsp dried thyme
• 2 cups chopped Granny Smith apple
• 2 cups low-sodium gluten-free vegetable or chicken broth