Recipe Makeover: Martha Stewart’s Cornbread, Bacon, Leek and Pecan Stuffing

Our healthy revamp of this classic Thanksgiving dish

Stuffing dish
Try our healthy spin on Martha Stewart’s Cornbread, Bacon, Leek and Pecan Stuffing.

Updated Jul 11, 2017 @ 11:34 am

Who doesn’t love stuffing on Thanksgiving?

We scoured the internet for the tastiest recipes and found Martha Stewart’s Cornbread, Bacon, Leek and Pecan Stuffing to be our top pick.  For flavors that burst without sacrificing flavor, we swapped in better-for-you ingredients, guaranteeing everyone at your table will be asking more — and the recipe, too.

(To make this recipe vegetarian, simply leave out the bacon and replace chicken stock with organic vegetable stock. For added flavor, mix a tablespoon of chopped fresh sage into the cornbread.)

Boost your antioxidant levels while slimming your waistline with cancer-fighting and heart-healthy organic pecans.  Unlike conventional nuts, organic varieties are pesticide-free and higher in nutrients.

Swap all-purpose flour for organic quinoa flour, an Andean superfood prized by the Inca.  Quinoa is not only a complete source of protein but also a highly nutritious gluten-free grain, making this recipe safe for those with gluten intolerance.

Substitute organic palm sugar or local organic raw honey for granulated sugar.  Both are all-natural and unrefined lower-glycemic sweeteners packed with nutrients.

Replace processed table salt for mineral-rich and toxin-free Himalayan crystal salt.

Increase flavor and nutrients with free-range eggs from pasture-raised hens.  If these aren’t available in your area, our second choice is hormone- and antibiotic-free eggs from cage-free hens.  Battery-caged hens are more likely to produce eggs with salmonella, few nutrients and a bland, fishy taste.

Exchange regular goat milk with organic goat milk from grass-fed goats not injected with antibiotics or hormones. To find organic goat milk from pasture-raised goats in your area, check out the Real Milk website.  If you are lactose-intolerant, this recipe can also be made with unsweetened organic almond milk.

Swap out conventional butter for butter made from the raw milk of grass-fed cows.  Our second choice is organic butter from the pasteurized milk of antibiotic- and hormone-free cows.  If you are allergic to dairy products, try using organic extra-virgin coconut oil.

Substitute organic, nitrate-free bacon for conventional bacon.  To locate organic pig farmers in your area, visit the Eat Wild website.

Boost flavor and avoid additives by making your own turkey or chicken stock.  Use Martha’s recipe and choose all-organic ingredients, or make Clean Plates’ version found in our makeover of Top Chef Molly Brandt’s Smoked Sweet Potato Soup.  If you’re crunched for time, no problem: choose store-bought, organic, sodium-free chicken stock.

Everyone at Clean Plates wishes you and your family a very happy Thanksgiving! And please let us know how you enjoyed the stuffing.