Description
This Paleo Cornbread Stuffing is a delicious, grain-free twist on a classic holiday favorite. Made with homemade paleo cornbread, sautéed vegetables, fresh herbs, and pecans, it’s both hearty and flavorful. Toasting the cornbread cubes before mixing helps achieve a perfect texture, and baking the assembled stuffing results in a moist yet crispy dish that complements any festive meal.
Ingredients
Dry Ingredients
- 8 cups paleo cornbread, cubed
- 3/4 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper
Vegetables and Herbs
- 1 medium sweet onion, chopped
- 3 ribs celery, chopped
- 1 green pepper, chopped
- 1 bunch green onion, chopped
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme
Other Ingredients
- 1/4 cup organic ghee
- 1 cup chopped pecans
- 2 eggs, beaten
- 3/4 cup chicken stock or vegetable stock
Instructions
- Toast Cornbread Cubes: Preheat your oven to 300°F (150°C). Spread the cubed paleo cornbread evenly on a baking sheet and toast for 10-15 minutes until lightly browned. Remove from oven and set aside to cool. Then increase the oven temperature to 350°F (175°C) for baking the stuffing later.
- Sauté Vegetables: Melt the organic ghee in a large skillet over medium heat. Add the chopped sweet onion, celery, green pepper, and green onion. Sauté the mixture until the vegetables are soft and fragrant, which should take about 5-7 minutes.
- Combine Ingredients: In a large mixing bowl, combine the toasted cornbread cubes, sautéed vegetable mixture, chopped pecans, sea salt, ground pepper, cayenne pepper, fresh parsley, and fresh thyme. Mix these thoroughly to distribute all ingredients evenly.
- Add Eggs and Stock: Fold the beaten eggs into the cornbread mixture. Gradually add the chicken or vegetable stock, a little at a time, mixing gently until the cornbread is moistened evenly but still holds its shape without becoming soggy.
- Bake the Stuffing: Transfer the stuffing mixture into a greased baking dish. Cover the dish with aluminum foil to retain moisture. Bake in the preheated oven at 350°F (175°C) for 30-40 minutes until it is heated through and the top begins to crisp slightly.
Notes
- Use organic ghee for a rich buttery flavor that is paleo-friendly.
- Feel free to substitute the chicken stock with vegetable stock to make it vegetarian.
- Ensure the cornbread cubes are toasted well to avoid a soggy stuffing.
- Add additional herbs like sage or rosemary for a more traditional stuffing flavor.
- Let the stuffing rest for 5-10 minutes after baking for easier serving.