• Savory Cornbread Stuffing

    Cornbread Sausage Stuffing

    Thanksgiving is cooking up a bit early here. We just had this tonight, and it received the seal of approval as far as savory stuffings go.

    Cornbread Sausage Stuffing

    To me it was the perfect balance of sweet and savory, but I think I could have kicked it up a bit by adding some crushed red pepper. The vegetarian in me wanted to toss the sausage and plant plump rum raisins and spiced caramelized apple chunks throughout, but I resisted. If you’re a vegetarian, you’ll more likely enjoy this stuffing.

    I opted for chicken sausage, but any will do. Or you can use ground poultry and add some fennel and salt to it. If you don’t use sausage, some alternatives would be diced cooked bacon, cubed ham, or any kind of finely diced cured or smoked poultry. Another great option is to take the liver from the turkey, sauté it, and then add it to the stuffing.

    I baked this as dressing, but I can see this turning out quite well when added to the cavity of your favorite poultry. Happy stuffing!

    Cornbread Sausage Stuffing


    Posted in Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Paleo, Sauces & Dressings, SCD  |  8 Comments

    8 Responses to Savory Cornbread Stuffing

    1. Rachel says:

      Oh this worked out really well. We did not have celery, onion or sage but tried it any way. We had basil so we used that instead of sage. Tastes great!!

      Thanks for the great corn bread and stuffing recipes!!

    2. Meg says:

      This was so good!!! We stuffed it into an organic, pastured, heritage bird and couldn’t have loved it more. It disappeared quicker than the traditional pepperidge farm stuffing cooked in the second, traditional bird. Thanks!!!

    3. Tara says:

      Hii! Any gingerbread recipes??!!

      Thanks so much!!! As someone with crohns, all of your recipes have really changed my life 🙂

    4. Pingback: Thanksgiving Round-up 2013 | The Paleo Prize

    5. Pingback: Foodie Friday! | runstilettos

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