Anyone else’s favorite part of Thanksgiving stuffing? This savory paleo cornbread stuffing is grain free and pretty amazing. Packed full of flavor and veggies to where you won’t even feel bad having a second serving.
Stuffing is always a Thanksgiving classic. So full of savory herbs, veggies, and buttery goodness. And we wanted to create a recipe that mimicked the flavors as well as make it a grain-free and a paleo side that won’t have you feeling bad and ready to pass out before the big game during the holiday. And this savory paleo cornbread stuffing is it.
We decided to make our own paleo cornbread recipe instead of searching the shelves and online for a paleo gluten free bread. This resulted in a more nutty and flavorful stuffing. Filled to the brim with a paleo breakfast sausage, veggies, and a flavorful stock, this stuffing won’t have you missing its original carby cousin.
This paleo cornbread adds a whole new dimension to this stuffing. It gives you a soft bread-like feel after baking. It also crisps up very well but still absorbs a lot of that chicken broth to where its nice and soft in the center. And if you want to add more vegiventurer flavors to your stuffing you can use our Whole30 chicken stock recipe here:
Simple Whole30 Compliant Chicken Stock
To add more crispy edges, bake your cornbread croutons in the oven after they are cooled down. This will dry it out and add more texture to your dish.
This stuffing is also very versatile in cooking on such a busy day. If you’re going to be bustling about, we recommend making the cornbread and sautéing the veggie mixture the night before. That way you can bring it all together in a baking sheet and have it bake away while you get everything else ready.
Savory Paleo Cornbread Stuffing
Ingredients
Paleo Cornbread
- 3/4 cup almond milk
- 1 tsp apple cider vinegar
- 1/2 cup tapioca starch
- 1/2 cup coconut flour
- 1 1/2 cup almond meal
- 1 tsp salt
- 1 tsp baking powder
- 1 tbsp maple syrup or honey
- 1/4 cup pumpkin puree
- 3 eggs
Stuffing Mixture
- 1 shallot or small yellow onion chopped
- 3 cloves garlic minced
- 3 ribs celery chopped
- 1 lb paleo compliant breakfast sausage
- 1 tbsp sherry vinegar
- 1 cup cauliflower rice
- 1 cup baby bella mushrooms finely chopped
- 1 cup parsley finely chopped
- 1 tsp thyme
- 1 tsp sage
- 1 tsp rosemary
- 3/4 cup chicken stock
- 3 eggs
Instructions
Paleo Cornbread
- Preheat the oven to 425°F
- Mix the almond milk and apple cider vinegar in a bowl and set aside to create the buttermilk.
- In another bowl, add all dry ingredients and mix until evenly incorporated.
- Once your buttermilk mixture has had time to set, add the maple syrup, eggs, and pumpkin puree. Add the wet ingredients to the dry ingredients and mix well.
- Place cornbread mixture in a parchment lined 8×8 baking pan. Be sure to evenly spread the mixture into all the corners and across the pan.
- Bake for 30-45 minutes or until edges are golden brown. Leave on a cooling rack to set before cutting into small pieces.
- Once the cornbread has had time to cool, cut into small pieces or crumble. You can either leave overnight to dry out or place back in the oven for another 15-20 minutes to dry.
Stuffing Mixture
- Preheat oven to 350°F
- In a medium skillet, add a little bit of oil, shallot or onion, and garlic on medium heat. Sauté until your veggies are translucent and becomes fragrant. This process takes bout 2-4 minutes.
- Add celery and sauté for another 5-7 minutes until celery is soft. Add your sausage and sherry vinegar. Cook together until your meat is no longer pink inside.
- Once your meat is done, add the cauliflower rice and mushrooms and sweat them out in the mixture until the mushrooms have browned. Take off the heat and have the mixture rest to room temperature before combining all together.
- In a large bowl, add the cornbread croutons and the meat mixture together along with the herbs and 1/4 cup of chicken stock. Mix until the cornbread is wet on the outside but not to the point of be soggy and the herbs are evenly incorporated.
- Beat the eggs and remaining stock together. Add to the cornbread mixture and combine together until the cornbread is softer than the first combination but not soggy.
- Transfer stuffing mixture to a 9×13 in baking pan. Bake for 30-45 minutes or until stuffing is golden brown and has crispy edges.
Notes
