It's one of the side dishes most associated with the holiday season: stuffing. Laila Ali's version features cornbread, turkey and a sassy seasoning mix. You can find the recipe in Laila's cookbook, "Food for Life."
This segment aired on KTLA's California Cooking: Episode 8.
Laila Ali’s Cornbread Stuffing
2 packages corn bread mix, baked, preferably a day earlier
12 to 14 ounces organic ground turkey (not extra lean)
2 tablespoons coconut oil
4 ribs of celery, chopped
1 large yellow onion, chopped
3 cups chicken broth
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
2 teaspoons ground black pepper
2 teaspoons paprika
2 teaspoons sea salt
- Preheat oven to 325 degrees. In a heavy skillet, sauté onion and celery in coconut oil until tender, about 5-6 minutes. Add ground turkey, thyme, sage, pepper, sea salt and paprika. Cook on medium heat until meat is cooked all the way through. Remove from heat.
- In a large bowl, break apart cornbread into small chunks. Add the sautéed meat and chicken broth, mix together well. Transfer to a 13×9 2-inch casserole dish. Cover with foil and bake for 30 minutes then remove foil and cook another 15 minutes. Remove from oven and serve warm.
*Recipe reprinted with permission.