Cornbread Stuffing with Apple and Fennel - alive magazine

Ingredients

• 2 1/2 Tbsp (37 mL) coconut oil, melted, or grapeseed oil, divided
• 2 cups (500 mL) organic fine yellow cornmeal
• 1 Tbsp (15 mL) sodium-free baking powder
• 1 Tbsp (15 mL) natural cane sugar
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) cayenne pepper (optional)
• 1 1/2 cups (350 mL) buttermilk
• 4 large free-range eggs, divided
• 4 green onions, thinly sliced
• 1/2 cup (125 mL) fresh or frozen corn kernels
• 2 large leeks, trimmed, rinsed, and diced
• 1 bay leaf
• 1 cup (250 mL) diced celery
• 1 cup (250 mL) diced fennel
• 3 garlic cloves, minced
• 1 chipotle chili in adobo sauce, minced
• 1/2 cup (125 mL) chopped fresh parsley
• 2 Tbsp (30 mL) chopped fresh sage
• 2 tsp (10 mL) chopped fresh thyme
• 2 cups (500 mL) chopped Granny Smith apple
• 2 cups (500 mL) low-sodium vegetable or chicken broth