Vegetable Cornbread Stuffing

Stuffing is a traditional staple at holiday meals that is customizable according to the requirements of your diet regimen. Rather than incorporating refined white bread, try a whole-grain alternative for the HCG diet. Whole grains are a great source of fiber, which helps digestion and boost weight loss. 

Ingredients for the cornbread:

• ¾ cup of unsweetened almond milk
• ½ cup of unsweetened apple sauce
• 1/2 cup of maple syrup
• 3 egg whites
• ½ cup stone-ground cornmeal
• 1 cup oat flour
• 1 teaspoon of baking soda
• 1 teaspoon baking powder
• ½ teaspoon of salt
• ½ cup of  frozen corn kernels, softened and mashed

For the stuffing:

• 1 cup of diced leeks
• ¼ teaspoon of salt
• 1 cup of chicken broth (low-sodium)
• 2 sliced large carrots
• 2 diced stalks of celery 
• 2 teaspoons of thyme
• 2 teaspoons of rosemary
• 2 teaspoons of  sage

Cooking Instructions:

• Preheat the oven to 375 degrees Fahrenheit.
• In a mixing bowl, stir the almond milk, maple syrup, applesauce, and egg whites together.
• Sift in cornmeal, baking soda, oat flour, baking powder, and salt.
• Stir until all the ingredients are well-incorporated, and then mix in the pureed corn. Bake for about 20 minutes using a baking dish.
• Stir-fry the leeks with salt on medium heat, adding tablespoons of chicken broth as needed.
• Add celery and carrots, and continue stirring until soft. Sprinkle in the thyme, sage, and rosemary.
• Crumble the cornbread, and mix in the remaining broth to reach the desired consistency.
• Transfer to a baking dish and bake for fifteen minutes to crisp the top.