Cornbread

1. Preheat your oven to 400 degrees F
2. In a large bowl, whisk together all the dry ingredients, then add the applesauce, milk, agave, and melted butter
3. Spray a 9×13 baking dish with coconut oil, pour the batter into the baking dish and bake for 20-25 minutes until the edges start to brown and tha toothpick inserted in the center comes out clean

Stuffing

1. While the cornbread is baking, heat your olive oil in a large skillet over medium heat, then add your diced onion and celery, saute about 5 minutes until soft, then add the dried cherries and parsley, toss to combine
2. Add the salt and vegetable broth to the skillet and simmer for a couple minutes
3. Keeping your oven on, remove the cornbread and using a spatula or large spoon, spoon the cornbread into larger chunks into a large bowl (be careful! your baking dish will be very hot!)
4. Add the 4 tablespoons of butter, then pour the skillet mixture over the cornbread stuffing and stir. Add the mushroom powder here if using
5. Transfer your stuffing to a large baking dish and cover with foil. Bake for about 20 minutes, you can remove the foil and bake for an additional 5-10 minutes if you like the top a little crispy
6. Serve warm and store any leftovers in the fridge