I grew up eating a cornbread stuffing every year and really until I went to college, I didn’t realize that you could have it any other way. This Paleo Thanksgiving Stuffing recipe is a two step process.
First you make the paleo cornbread and then you make the stuffing from it. I like my dressing on the dry side – the better to smoother in gravy and cranberry sauce – but my husband was like not happy with it. The next time I cut down the bake time and it was a good compromise.
Also, you can totally make this stuffing your own and add apples, sausage, bacon and/or nuts so it’s more like the traditional stuffing that you grew up eating!
Paleo Keto Thanksgiving Stuffing Recipe
Take out your 4 eggs and bring to room temperature. I crack mine in the blender and let them sit for 20 minutes or so.
Add the apple cider vinegar, water and 1/4 cup of melted coconut oil(not hot so you don't cook the eggs) blend on low for 30 seconds.
Then add in the coconut flour, garlic power, salt and baking soda and blend for one minute.
Grease your baking tin with the 1 tsp coconut oil. I used two small mini loaves for this recipe.
Pour the batter in your pans and bake at 350 degrees for 40 - 45 minutes or until a toothpick comes out clean.
To make the Stuffing
Take the cornbread and crumble it with a fork and mix in the onion and celery.
Pour the broth mixture over it and mix well.
Bake in the oven at 350 for 35 to 40 minutes.
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