Paleo Cornbread Stuffing
Who doesn’t like stuffing at Thanksgiving? To me, if there isn’t stuff, it isn’t Thanksgiving. I love a good old-fashioned cornbread stuffing. Well I used to anyway— it didn’t really love me back. With Thanksgiving right around the corner, I got to work in the lab and came up with this delicious stuffing. My friends came over to help me vet it and they loved it as well – in fact, they ate the entire pan. I hope you enjoy it as much as we do.
Paleo Cornbread Stuffing Ingredients:
• 6 eggs
• 1/2 cup butter, melted
• 3/4 C coconut milk
• 1 Tbsp ground sage
• 1 Tbsp + 2 Tbsp poultry seasoning
• 1 tsp sea salt
• 3/4 cup organic coconut flour, sifted
• 1 tsp baking soda
• ½ tsp cream of tartar
• ½ C arrowroot
• 2 Tbsp bacon fat
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 3 Tbsp organic chicken base
• ¾ C water
Directions
1) Preheat oven to 350
2) In a large bowl, whisk eggs, butter and coconut milk
3) Add sage, one tablespoon of the poultry seasoning, salt, baking soda, cream of tartar, coconut flour and arrowroot and mix until smooth.
4) Pour batter into a buttered shallow baking dish and bake for 25 minutes. Meanwhile, heat medium skillet and add bacon fat.
5) When fat is melted, add celery, onion and bell pepper; saute until vegetables are tender and onions are transparent – about 10 minutes.
6) When “bread” is fully cooked, remove from oven, let cool then crumble into a large bowl.
7) Add sautéed vegetables, chicken base, the remaining poultry seasoning and water. Taste, and add salt, pepper to taste.
8) Fold to combine taking care not to break the bread chunks down too much
9) Pour mixture into buttered 9×11 baking dish and place in the oven
10) Bake for 30 minutes or until dressing firms up.
21 Responses
Evey holiday has it’s can’t-do-without’s and for Turkey day in the states stuffing is that dish for my family. Here is a delicious recipe to help get your Paleo Holiday off to great start.
Paleo or not, this looks fantastic!
Thanks! My family ate the entire pan 🙂
What is the size of the shallow baking dish that you are using to bake the bread?
Hi Roseann —
My dish is about 2 inches deep. Hope that helps!
I can not have any kind of starch. Is there something I can substitute arrowroot for or leave it out?
You can leave it out. It will have a bit different consistency but won’t taste any different.
How many servings does this make?
It makes 4-6 servings
What is chicken base, is it the same as broth ?
It is the same as broth or bullion.
Is the sage fresh or ground?
I use ground
Approx. how many people will this recipe serve?
Would homemade chicken stock be an okay substitute for “base?”
If you use chicken stock, you may need to add a bit of salt because base is salty. Other than that, it should be ok!
I love this stuffing. I make it without the coconut milk and I just use stock instead of the chicken base. It’s even better day 2.
I use broth instead of coconut milk
Is there a substitute for the bacon?
I’m trying to make this a day ahead. Can I stop at the point where you mix the baked bread together with the veggies, put it in a baking dish (and I’d like to add oysters) and bake it a day later?
Does anyone have the nutritional value and serving size for this dish?