Cornbread Stuffing with Turkey, Cranberries, and Squash Blossoms (side dish)

Ingredients:

• 2 cups yellow or white cornmeal
• 2 cups premium flour
• 2 tbsp. baking powder
• 1 teaspoon coarse salt
• 2 large eggs
• 0.5 cups of butter
• 1/3 cup sugar
• 2 tablespoons unsalted butter
• 1.5 cups of sour milk, kefir, or almond milk
• Cooking spray to spray the pan
• 1 small roasted turkey breast and thigh, minced (about 450 g of meat)
• 10 pumpkin flowers
• 1/3 cup cranberries
• 2 tbsp chopped fresh sage
• 2 tablespoons chopped fresh thyme
• 0.5 cups turkey broth

Preparation:

1. Preheat oven to 175°C.
2. In a bowl, combine the cornflour, baking powder, and salt. In another bowl, combine the eggs, vegetable oil, sugar, butter, and sour milk. Add the liquid mixture to the flour mixture and mix thoroughly, but do not beat.
3. Spray an 8-inch (20 cm) square baking dish with cooking spray and pour the batter into it. Bake the cornbread for 30 minutes, until golden brown on top. Let the bread cool completely, then crumble it into pieces in a large bowl.
4. Keep oven preheated to 175°C.
5. Add the ground turkey, squash blossoms, cranberries, sage, and thyme to the bowl with the crumbled cornbread and toss to combine. Stir in the turkey broth. Spray the bottom of a 9x13-inch baking dish with cooking spray and spoon the mixture into the dish. Bake for 20 minutes, or until golden brown on top.