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
- 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.
- Preheat the oven to 350 F and lightly grease an 8×8″ casserole dish.
- 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.
- In a smaller bowl, whisk the broth and egg together. Set aside.
- 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.
- 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 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