Serves: 4
Total Calories: 304

1/2 recipe Grandmother Catherene's Cornbread preferably stale so it's dired out a bit (about 3 cups)
1/2 cup dried pancetta (about 2 ounces)
4 tablespoons olive oil
5 large shallots (both halves) minced fine
2 stalks celery chopped into 1/4 inch pieces
1/2 pound wild mushrooms (I like shiitake, but you can also use chanterelles or morels, quartered and cut into eighths if very large)
1 teaspoon fresh thyme chopped
1 teaspoon fresh rosemary chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
1/4 cup oat milk
1/3 cup low fat chicken broth

Preheat oven to 350 degrees. Cut cornbread into 1-inch-thick pieces and place, cut side down, on a baking sheet. Either toast in toaster oven or bake in oven at 350 degrees until golden brown and dried out a bit, about 10–15 minutes—but keep an eye on it because you don’t want it to burn. Remove from oven/toaster and let cool. Heat a heavy skillet over medium-high heat. Once pan is really hot, add the pancetta and cook until crispy. Remove pancetta from pan and set aside. Add olive oil to skillet, then shallots and celery. Cook, stirring occasionally, until soft, about 3 minutes. Add the mushrooms, thyme, rose - mary, salt, and pepper. Cook, stirring occasionally, until slightly soft, about 4 minutes. Add white wine and cook, stirring until it’s been absorbed, about 1 or 2 minutes. Add oat milk and cook about 1 minute more. Remove pan from heat. Crumble in the cornbread and add the crispy pancetta bits. Toss gently. Oil a 9 x 13-inch baking dish with olive oil. Spoon in the stuffing and drizzle with chicken broth. Bake until crusty and golden brown, about 30 minutes.

Nutritional Facts:

Serves: 4
Total Calories: 304
Calories from Fat: 186

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Everyday Sweet Potato Bake
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Acorn Squash with Cranberries (or Cherries)
Saffron Jasmine Rice
Coconut Rice
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