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This paleo Thanksgiving Cornbread Stuffing is made with a corn-free cornbread, and all of the classic stuffing ingredients that you know and love! It’s paleo, AIP, grain free, and perfect for the holidays.

A platter of cornbread stuffing.

 

Paleo Thanksgiving Cornbread Stuffing

Stuffing is one of those Thanksgiving staples that you just can’t really miss. Traditionally it’s made with bread, which just isn’t happening for a paleo, AIP, or grain-free diet. There are plenty of recipes out there for stuffing with just vegetables, which I’m totally game for and have shared myself. However, what about when you’re just really craving that classic comfort food? That’s why I made this Paleo Thanksgiving Cornbread Stuffing! It’s paleo, AIP, grain free, and just like the real thing.

The only thing that’s different in this stuffing is that there isn’t any butter, and the cornbread is grain free… that’s it! Other than that, it’s just like a traditional stuffing. It’s the kind of thing where you can potentially fool Thanksgiving guests!

 

A close-up of a platter of cornbread stuffing with a serving spoon.

The Ingredients for the Paleo Cornbread Stuffing

  • Paleo/AIP “Corn”bread.  It sounds like an oxymoron, but it’s real! My cornbread muffin recipe is delicious and works perfectly in this recipe.
  • Avocado Oil. For sautéing the vegetables.
  • Chicken Broth. This helps keep the stuffing moist when baking.
  • Egg. This binds the stuffing, but you can leave it out if you don’t tolerate it. However, the stuffing won’t bind as well.
  • Celery, onion, and apple. Celery and onion are classic stuffing ingredients, and I think the apple added a little something extra.
  • Dried cranberries, parsley, sea salt, sage, rosemary, and thyme. These amp up the flavor!

How to make Paleo Cornbread Stuffing

  • Dry the cornbread in the oven.

A baking sheet with torn bread.

  • Prep the vegetables. Using a medium skillet, heat the avocado oil over medium heat. Add the onion, and celery and saute for 5-6 minutes or until lightly tender. Stir in the apple for another 2 minutes to lightly soften. 
  • Combine the stuffing. Prepare a bowl with the corn muffin cubes and add the celery, onion, dried cranberries, seasonings, and broth mixture. Toss the entire mixture together with a rubber spatula to fully combine. 

A mixing bowl with ingredients for cornbread stuffing.

  • Bake. Add the stuffing mixture to the baking dish and cover. Bake in the preheated oven covered for 25 minutes. Remove the cover and bake for another 12-15 minutes or until lightly golden brown.
  • Serve! Serve topped with additional thyme and dried cranberries. 

A plate of cornbread stuffing.

Can you make this stuffing without the egg?

You can leave out the egg if you don’t tolerate eggs, but it won’t bind quite as well. You can also try egg substitutes like a gelatin egg or flax egg.

How do you reheat this stuffing?

The best way to reheat this stuffing is to add 2-3 more tablespoons of broth and reheat it in the oven for a few minutes! This keeps it from drying out, and helps it taste fresh.

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Paleo Thankgiving Cornbread Stuffing (AIP & Grain Free)

★★★★★

5 from 3 reviews
  • Author: Michelle
  • Total Time: 1 hour 40 minutes
  • Yield: 9 servings 1x
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Description

This paleo “corn”bread stuffing is the real deal!

Ingredients

Units Scale
  • 1 batch cornbread muffins, chopped into large cubes
  • 2 tbsp avocado oil
  • 1 medium white onion, diced
  • 3 stalks celery, chopped
  • 1 granny smith apple, peeled and chopped
  • 1 egg, whisked (see notes for AIP)
  • 1 cup chicken broth
  • 2 tsp chopped parsley, fresh
  • 2 tsp fresh rosemary leaves
  • 2 tsp dried sage
  • 1 tsp fresh thyme (plus extra for garnish)
  • 1/2 tsp sea salt
  • 2 tbsp dried cranberries

Instructions

  1. To dry the cornbread, preheat the oven to 250 F and bake the cornbread muffins for 30 minutes, tossing halfway through. Set aside on the counter. 
  2. Preheat the oven to 350 F and lightly grease an 8×8″ casserole dish.
  3. Using a medium skillet, heat the avocado oil over medium heat. Add the onion, and celery and saute for 5-6 minutes or until lightly tender. Stir in the apple for another 2 minutes to lightly soften. Set aside.
  4. In a smaller bowl, whisk the broth and egg together. Set aside.
  5. Prepare a bowl with the corn muffin cubes and add the celery, onion, dried cranberries, seasonings, and broth mixture. Toss the entire mixture together with a rubber spatula to fully combine. The mixture will be soft and wet. 
  6. Add the stuffing mixture to the baking dish and cover. Bake in the preheated oven covered for 25 minutes. Remove the cover and bake for another 12-15 minutes or until lightly golden brown.
  7. Serve topped with additional thyme and dried cranberries. 

Notes

Though it will not bind as well, you can omit the egg for AIP.

All nutrition facts are estimated and will vary.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: side
  • Method: oven
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 191
  • Fat: 11.6g
  • Carbohydrates: 23g
  • Fiber: 6.5g
  • Protein: 3.5g

This post was originally published in 2018 and the recipe and photos were updated in 2021.

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats