This ‘Cornbread’ Stuffing recipe goes beyond gluten free; it’s AIP and Paleo. It’s the perfect addition to your grain free Thanksgiving or Christmas dinner.
What’s the best bread for stuffing?
Cornbread has always been a favorite of mine. However, you can use your favorite crusty gluten free bread for this recipe. If the bread isn’t crusty, just toast it.
Does cornbread have gluten?
Technically no, however corn is a grain and grains have a higher risk of cross contamination. Plus, they aren’t as nutrient dense as other plants. I also realize that they taste so dang good in cornbread. I assure you the grain free cornbread is just as good!
Is stuffing vegan?
It depends on the recipe. This recipe can be adapted to the vegan diet by replacing chicken broth with vegetable broth.
Is stuffing better with or without eggs?
Stuffing doesn’t necessarily need eggs. It’s usually used as a binder in stuffing recipes but honestly, it’s not necessary. This recipe has a ton of flavor and that’s what is important! It’s perfect for Thanksgiving or Christmas dinner. But easy enough to have almost any night of the week.
Ingredients
- Extra Virgin Olive Oil: Ghee is a good substitute if tolerated but it’s an AIP reintroduction.
- Grain Free Cornbread: If you’re not grain free, you’re welcome to use your favorite cornbread or gluten free crusty bread recipe however, grain free diet followers can you this Paleo ‘Cornbread’ recipe. This recipe tastes amazing and is made with Beth Blends Grain Free Flour Blend.
- Onion
- Celery
- Carrot
- Salt: Use Sea salt. Other types of salt may be too salty.
- Parsley: Flat leaf Italian parsley is preferred.
- Fresh Thyme: Dried Thyme is an option of fresh isn’t available.
- Fresh Sage: Dried Sage is an option if fresh isn’t available.
- Chicken Broth: Use vegetable broth for a vegan option. You may need more broth if you’re using another type of bread. Some breads are drier and require more moisture. However, add a little at a time because it can quickly turn into soup.
How to make Paleo Stuffing
1. Preheat oven to 350 degrees. Add olive oil to a large skillet over medium high heat. Add the onion, celery and carrot then sauté until soft and translucent, about 5 minutes.
2. Next add the salt, parsley, thyme, and sage. Stir to combine.
3. Add the bread to the pan and toss until thoroughly combined.
4. Pour the chicken broth over the bread and carefully toss the bread mixture again.
5. Cover the pan and bake for 30 minutes. Remove the cover and let cook for another 5 minutes to allow the top to brown.
Tips for making the best Paleo Stuffing
- If you don’t have fresh herbs (parsley, thyme, and sage) you can substitute with 1 tablespoon dried poultry seasoning.
- If you’d prefer to serve this in a casserole dish, you can bake it in one. Just transfer the bread mixture to a casserole dish and bake according to the instructions.
- You should have about 2 cups of the diced onion, celery and carrots combined.
- As an alternative, you can add 1/4 cup dried or fresh cranberries before baking or substitute diced apples for carrots. This is a very versatile AIP thanksgiving side dish!
- You may need more broth if you’re using another type of bread. Some breads are drier and require more moisture. However, add a little at a time because it can quickly turn into soup.
- If you’re not grain free, you’re welcome to use your favorite cornbread or gluten free crusty bread recipe however, grain free diet followers can you this Paleo ‘Cornbread’ recipe.
- If you decide to use another type of gluten free bread, it should be crusty bread. If it’s not, just toast it. You need the bread to be absorbent enough to soak up the liquid without being mushy.
- Traditionally, stuffing was cooked in the bird otherwise it was called a dressing. Turns out that can be bad. The stuffing may not get to the right temperature to cook all the turkey juices that have seeped into the stuffing. It’s best to stuff your bird with something else and cook the stuffing in the oven. I like to add a few onions and slices of lemon into the bird. It really adds a nice flavor.
If you like this AIP stuffing recipe, you’ll love these AIP thanksgiving recipes.
- AIP Cranberry Sauce
- Ginger Mashed Sweet Potatoes
- Sautéed Persimmons
- Leek Greens with Apples and Bacon
- AIP Pumpkin Pie Bars
- No-Bake AIP Pumpkin Pie
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Gluten Free 'Cornbread' Stuffing (AIP, Paleo, Dairy Free, Grain Free)
Ingredients
- 3 tablespoons Extra Virgin Olive Oil Ghee is a good substitute (AIP reintroduction)
- 1 loaf of Grain Free Cornbread cut into 1-inch cubes (or about 6 cups of bread)
- 1 cup Onion diced, about 1 large onion
- 3/4 cup Celery diced, about 3 large celery ribs
- 1/4 cup Carrot diced, about 1 large carrot
- 1/2 teaspoon Salt
- 1/4 cup Parsley chopped
- 1 tablespoon Fresh Thyme or 1 teaspoon Dried Thyme
- 1/2 teaspoon Fresh Sage or 1/2 teaspoon Dried Sage
- 1/2 cup Chicken Broth Vegetable broth for Vegan option
Instructions
- Preheat oven to 350 degrees. Add olive oil to a large skillet over medium high heat. Add the onion, celery and carrot then sauté until soft and translucent, about 5 minutes.
- Next add the salt, parsley, thyme, and sage. Stir to combine.
- Add the bread to the pan and toss until thoroughly combined.
- Pour the chicken broth over the bread and carefully toss the bread mixture again.
- Cover the pan and bake for 30 minutes. Remove the cover and let cook for another 5 minutes to allow the top to brown.
Video
Notes
- If you don’t have fresh herbs (parsley, thyme, and sage) you can substitute with 1 tablespoon dried poultry seasoning.
- If you’d prefer to serve this in a casserole dish, you can bake it in one. Just transfer the bread mixture to a casserole dish and bake according to the instructions.
- You should have about 2 cups of the diced onion, celery and carrots combined.
- As an alternative, you can add 1/4 cup dried or fresh cranberries before baking or substitute diced apples for carrots. This is a very versatile AIP thanksgiving side dish!
- You may need more broth if you’re using another type of bread. Some breads are drier and require more moisture. However, add a little at a time because it can quickly turn into soup.
- If you’re not grain free, you’re welcome to use your favorite cornbread or gluten free crusty bread recipe however, grain free diet followers can you this Paleo ‘Cornbread’ recipe.
- If you decide to use another type of gluten free bread, it should be crusty bread. If it’s not, just toast it. You need the bread to be absorbent enough to soak up the liquid without being mushy.
- Traditionally, stuffing was cooked in the bird otherwise it was called a dressing. Turns out that can be bad. The stuffing may not get to the right temperature to cook all the turkey juices that have seeped into the stuffing. It’s best to stuff your bird with something else and cook the stuffing in the oven. I like to add a few onions and slices of lemon into the bird. It really adds a nice flavor.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
Is this AIP compliant after reintroducing corn? I thought corn was not AIP compliant. Is there an AIP version?
I'm confused. There's no corn in this recipe. It uses a Paleo Cornbread which is grain free. Here's the link to the recipe.