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Savory Paleo Cornbread Stuffing

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.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8 servings

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 8x8 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 9x13 in baking pan. Bake for 30-45 minutes or until stuffing is golden brown and has crispy edges.

Notes

You can either make your own cauliflower rice or buy it frozen. Just keep in mind the frozen cauliflower rice is going to have more water. So you will have to account for that when making the mixture.
 
Keyword dressing, paleo, paleo stuffing, sides, stuffing