Turkey Cornbread Stuffinh with Cranberries and Squash Blossoms
Recipe courtesy of Crystal Wahpepah

Turkey Cornbread Stuffing with Cranberries and Squash Blossoms

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  • Level: Easy
  • Total: 1 hr 35 min (includes cooling time)
  • Active: 25 min
  • Yield: 4 to 6 servings
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. 



  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Keep oven at 350 degrees F.
  5. 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.