Blue Corn Dressing
  YIELD:  Stuffing for one 12-14 Pound Turkey 
Amount Measure Ingredients 
2  ea Blue Corn Bread Recipes
1/2 Pounds  Wild Mushrooms, diced 
4  ea Sunchokes, peeled and diced
1/2  Cup  Pecans, chopped
1/2  Cup  White Onion, diced
1  Clove  Garlic, Minced
1/2 Cup  Red Bell Pepper, diced
1  Tablespoon  White Mountain Sage or Sage, minced
1 Teaspoon  Salt
1/4  Teaspoon  Black Pepper
1/4 Cup  Butter or Canola Oil
1  Quart  Turkey or Chicken Stock or broth
 
Preparation
In a mixing bowl, break blue corn bread into pieces. In sauté pan, add melted butter or oil over medium high heat. Sauté onion, sunchokes, garlic and mushrooms until soft. Add pecans and stock. Simmer for 10 minutes on medium heat. Add mixture to blue corn and blend well. Check and adjust seasoning.

This dressing uses come of the indigenous foods from around the great nations of the Native Americans.
From the woodlands the uses of wild mushrooms, from our southwest the blue corn, from the great plains region sunchokes or root of the wild sunflowers, the gently scented sage which grows in the white mountains and from the southern nations the pecans are used.