November 8, 2012   By Kelly Bejelly
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paleo thanksgiving stuffing

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 cornbread stuffing

Paleo Keto Thanksgiving Stuffing Recipe

Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 10
Calories: 121 kcal
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

Cornbread

Stuffing

  • 1 cup onion diced
  • 1 cup broth
  • 2 stalks celery diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon fresh sage leaves diced
  • 1 tablespoon ghee
  • 1/4 teaspoon sea salt

Instructions

Cornbread

  1. 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

  1. In a small pot over meduim heat add the broth, ghee, cumin, sage and sea salt and whisk together over low heat for 5 minutes. Set aside.
  2. Take the cornbread and crumble it with a fork and mix in the onion and celery. 

  3. Pour the broth mixture over it and mix well.
  4. Bake in the oven at 350 for 35 to 40 minutes.
Nutrition Facts
Paleo Keto Thanksgiving Stuffing Recipe
Amount Per Serving
Calories 121 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 7g 35%
Cholesterol 69mg 23%
Sodium 311mg 13%
Potassium 68mg 2%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 3g 6%
Vitamin A 3.6%
Vitamin C 1.7%
Calcium 1.7%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.

© 2011-2012, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

 

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63 Comments

  • November 8, 2012 at 1:47 pm

    Yummy! I love stuffing.

  • November 8, 2012 at 2:06 pm

    Great stuffing recipe.

    • Author
      Kelly Bejelly
      November 8, 2012 at 9:08 pm

      Ghee is clarified butter 🙂 It’s really delicious and has a hazelnut smell.

  • November 9, 2012 at 6:23 am

    Stuffing is my favorite (thanksgiving) food by far. This sounds like a recipe I could change up but no one would know the difference.

  • November 9, 2012 at 12:55 pm

    I was wondering how you would do stuffing without bread! I’ve never had cornbread stuffing before, but I’ve been meaning to try it.

  • November 9, 2012 at 11:33 pm

    That picture makes my mouth water. Lol. Stuffing is my favorite part of Thanksgiving dinner!

  • November 10, 2012 at 11:05 pm

    I just might have to try this. I LOVE stuffing but don’t make it too often.

  • November 13, 2012 at 8:49 am

    One of my favorite foods at Thanksgiving is the stuffing! Yours sounds yummy!

  • November 14, 2012 at 9:01 am

    I love cornbread, especially around Thanksgiving, and I love that you made it Paleo friendly!!

  • November 15, 2012 at 3:22 pm

    I love stuffing!!! It’s one of my fave side dishes

  • November 17, 2012 at 11:55 pm

    That’s some pretty looking stuffing you have there! Very bright and tasty looking, yum!

  • July 29, 2013 at 1:03 am

    Okay you totally have me craving stuffing in July!

  • mom2one01
    October 7, 2013 at 4:51 pm

    OH MY GOSH!!! Are you kidding me???!!! This is probably as close to my mom’s stuffing (without the actual grains) that I could get! I’m sooo making this for Thanksgiving this year (if not before)!!! I love jicama and what an interesting sweet flavor that will bring! 🙂 My mother’s recipe also calls for turkey drippings and bacon! She also used biscuit crumbs mixed with the cornbread crumbs. And a can of cream of mushroom soup (blech!) which I will gladly leave out! LOL Thank you so much!!!! My family and I are LOVING your recipes! <3

    • October 7, 2013 at 5:16 pm

      Thanks so much hun!! I hope you like it 🙂 I’m pretty sure that when ever you have turkey drippings and bacon in a recipe it’s a home run 🙂

      • mom2one01
        October 8, 2013 at 1:00 pm

        That’s for sure!!! 😉

  • Alison
    November 21, 2013 at 3:23 pm

    I’ve only ever eaten jicama raw. Does it really take that long to cook, or is it just supposed to be boiled for 60 seconds?

    • November 21, 2013 at 3:57 pm

      Hi Alison, it does take that long to cook. You can always throw in in the crockpot on low at night with some water so it’s softened the next day.

  • November 25, 2013 at 2:02 pm

    This looks delicious, I can’t wait to try it! I posted it on my Paleo Thanksgiving Recipe Roundup: http://goo.gl/63FEMV

  • Kelly
    November 26, 2013 at 8:27 pm

    Would this work to add 1-2 eggs to hold together nicely like a traditional stuffing?
    Thx

    • November 26, 2013 at 9:28 pm

      I would probably add one more egg and a bit more broth 🙂 I like mine a tad dry.

  • Arielle
    November 24, 2014 at 5:38 pm

    Hi 🙂 Planning to make this for Thanksgiving this year! One question- I have never cooked Jicama before…you said to boil it for 60 minutes. Do I need to boil that in water? It doesn’t specify and I am wondering what I am supposed to be draining in the end? 🙂

    Thanks!!

    • November 24, 2014 at 9:07 pm

      Arielle, the best way to do this if you have time is to throw it in your slow cooker overnight with 2 cups of water. It takes a long time to cook and soften.

  • Jill
    November 24, 2015 at 5:14 pm

    Has anyone ever tried actually stuffing the turkey with this stuffing?

    • January 18, 2016 at 10:05 am

      I haven’t. I personally wouldn’t do it since it would be so soggy.

  • rhonda
    September 30, 2017 at 12:19 am

    I want to make your Paleo Thanksgiving stuffing but cannot find the recipe for paleo cornbread

  • Joyce
    November 10, 2017 at 3:38 pm

    Am I missing something — I don’t see any cornmeal in the cornbread stuffing recipe. And there’s just a 1/2 c of coconut flour.

    • November 10, 2017 at 6:20 pm

      The is a paleo keto recipe and corn is not allowed on the diet hun.

  • Tiffany
    November 17, 2017 at 8:20 am

    Could you use just a basic gluten free flour with this recipe?

    • November 17, 2017 at 8:42 am

      Unfortunately you can’t hun. Coconut flour is not like traditional flours.

  • Sabrina
    November 21, 2017 at 5:01 pm

    where’s the apple? Hello. I just baked the cornbread for the stuffing recipe, and see that the stuffing does NOT mention an apple, but the steps do mention an apple. How much apple do I add?

    • November 26, 2017 at 10:08 am

      Sorry! The apple was not supposed to be in there hun!

  • Heidi
    November 23, 2017 at 9:28 am

    Halfway through making this and confused! The ingredients list says onion powder in the bread, the directions say garlic powder. The directions also say to add onion, celery, and apple-but no apple amount is listed in the ingredients list! Since I’m adding onion, I will add garlic powder and hope for the best, but can you correct or clarify please:):) Thanks!

    • November 26, 2017 at 10:07 am

      Sorry! The apple was not supposed to be in there hun!