Gluten Free 'Cornbread' Stuffing (AIP, Paleo, Dairy Free, Grain Free)
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.
Servings: 6 servings
- 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
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.
- 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.
Serving: 1serving | Calories: 113kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 342mg | Potassium: 140mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1231IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 1mg