Cornbread Stuffing Redo a la Powerhouse

Per our question posed on Facebook, Ms. Moalie Jose requested a redo of traditional cornbread stuffing.  To make this stuffing Powerhouse, we used Quinoa Cornbread (for the quinoa), walnuts, fake sausage (soy), mushrooms, and goji berries.  These five superfoods make this stuffing super nutritious (and super delicious!). 

Cornbread Stuffing Redo a la Powerhouse

1 cup chopped walnuts

1  lb fake sausage

2 Tablespoons butter (for fun we used Mushroom-Sage Olive Oil)

1  large onion, diced

4 large celery ribs, diced

8 ounces fresh mixed mushrooms, wiped clean and sliced

Salt to taste

Fresh ground black pepper to taste

2 sprigs fresh thyme, leaves only, stems discarded

8 c diced stale quinoa cornbread, recipe follows

¾ cup dried goji berries

3-4 c veggie stock

Directions

Place walnuts in a dry, heavy skillet over medium-low heat. Stir-fry 3 to 5 minutes until walnuts are toasted golden brown. Let cool.
Heat 1 T oil in a large, heavy skillet over high heat. Brown sausage stirring often to break it up. Remove sausage with a slotted spoon to a large bowl.
Melt butter in the same skillet that the sausage was cooked in. Add onion, celery, mushrooms, salt, and pepper. Saute until tender. Remove from heat and stir in thyme.  Let cool and add to the bowl with the sausage.
Add toasted walnuts, quinoa cornbread, and goji berries to the sausage and vegetables. Toss well to mix.  Add stock until the mixture cornbread is soaked and wet.

Bake in oven at 350 degrees for 40 min. 

Quinoa Cornbread

½ c quinoa, well rinsed

1 c water

1 c cornmeal

1 c whole wheat flour

1/3 c agave nectar or other sweetener

1 T baking powder

2 med eggs

¾ c milk

1/3 c olive oil

2 scallions, sliced

Cook quinoa in water 13 to 15 minutes until done.  Cool.  Mix remaining ingredients and fold in quinoa.  Add more milk as needed.  Pour into a 9 in greased baking pan.  Bake in 375 degree oven 20 to 25 min.