Cornbread has always been a favorite of mine, and I missed it after going grain-free until I discovered a new way to make it. So, I adapted a tried-and-true stuffing recipe to give you a grain-free, paleo version of the old classic. The jalapeños add a tangy touch of heat, but are completely optional. I usually make half with jalapeños and half without to suit everyone’s taste. It also makes a great complement to soups and salads.
Servings
8
Ready In:
1hrs 15min
Calories:
414
Good For:
Side
Ingredients
- 1 pound pork sausage (pastured and organic preferred)
- 2 tablespoons unsalted butter or ghee
- 1 large onion, chopped
- 2 celery stalks, chopped
- 10 fresh sage leaves, chopped
- 1/4 cup flat-leaf parsley, chopped
- 1/2 teaspoon Celtic sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 recipe grain-free cornbread (leave out the cheese and jalapeños when you make the bread), cut into cubes and leave uncovered overnight to dry
- 1 cup chicken stock ( homemade preferred )
- 3 large eggs
Nutrition Facts
The health benefits of this delicious recipe are numerous! It is high in fiber, protein, choline, amino acids, and prebiotics to name a few. There are also at least 12 kinds of antioxidant nutrients found in a single stalk of celery. It’s also a wonderful source of phytonutrients, which have been shown to reduce instances of inflammation in the digestive tract, cells, blood vessels, and organs.
And lets not forget perhaps the most important health benefit to stuffing is that it is the quintessential soul food!!
| Servings | 8 |
| Amount per Serving | |
| Calories | 414 |
| Total Fat | 32.6 g |
| – Saturated Fat | 12.4 g |
| Cholesterol | 211 mg |
| Sodium | 871 mg |
| Total Carbohydrate | 13.1 g |
| – Dietary Fiber | 1.6 g |
| – Total Sugars | 10.0 g |
| Protein | 17.8 g |
Step by Step Instructions
Step 1
Preheat oven to 350ºF and adjust rack to middle position. Cook pork over medium heat in a large skillet, using back of a wooden spoon to break the pork into small pieces. Using a slotted spoon, transfer the pork to a large bowl.
Step 2
Melt butter along with any leftover fat from the ground pork in the skillet. Add onion and celery and cook, stirring frequently until onions are just turning translucent, about 5 minutes. Stir in sage, parsley, salt and pepper. Pour mixture into the bowl with the pork.
Step 3
Add dried and cubed cornbread to onion and pork mixture.
Step 4
Whisk chicken stock and eggs in a medium bowl. Pour over cornbread mixture and gently toss until all ingredients are wet.
Step 5
Pour into an 11 x 7 – inch baking dish. Bake for 30-35 minutes until the top is golden brown. Serve.
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