Growing up, Stove Top Stuffing was a staple at my family’s holiday table. Finding a grain-free adaptation was at the top of my list when we prepared our first real-food Thanksgiving meal a few years ago. This recipe is truly a winner. I bake the faux cornbread the night before and leave it out overnight to dry– then prepare the dressing the following day.
ingredients: for the "cornbread"
- 2 cups almond flour
- 3 tbsp coconut flour
- 3 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 2 tsp coconut sugar
- 2 eggs, lightly beaten
- 8 tbsp butter, melted
- 1 cup sour cream (I’ve also used goat milk yogurt)
- 1/2 yellow onion, minced
for the dressing
- 1 pound pork sausage
- 2 tbsp unsalted butter
- 1 onion, chopped
- 2 celery stalks, chopped
- 10 sage leaves, chopped (or about a teaspoon of dried)
- 1/4 cup parsley, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- bake and dried “cornbread” from above
- 2 eggs
- 1 cup chicken broth
instructions: for the "cornbread"
Preheat oven to 425
Butter an 8×8 baking dish
Whisk almond flour, coconut flour, baking powder, salt, baking soda and coconut sugar together in a large mixing bowl.
In a separate bowl, whisk together eggs, butter and sour cream (or yogurt).
Pour sour cream mixture and minced onions into flour mixture and gently fold all ingredients together.
Pour batter into baking dish.
Bake for 30 minutes.
Allow to cool, then cut into squares and leave it out to dry overnight
to prepare for the dressing
Preheat oven to 350.
Cook pork over medium heat in large skillet. Use a wooden spoon to break the pork into small pieces as it cooks.
Using a slotted spoon, transfer the sausage into a large bowl.
Add butter to skillet and melt it with the leftover fat from the sausage.
Add onion and celery and cook until onions are turning translucent, stirring frequently (about 4 or 5 minutes).
Stir in sage, parsley, salt and pepper.
Pour mixture into the bowl with the cooked pork.
Add dried and cubed “cornbread” to the pork mixture.
Whisk chicken stock and eggs in a medium bowl.
Pour over “cornbread” mixture and toss gently until all the cornbread is covered with the egg mix.
Pour into an 11×17″ baking dish.
Bake for about 35 minutes.