• Herbed Cornbread Stuffing

    Herbed Cornbread Stuffing

    You may have suspected that this post was coming if you noticed the previous post for a gluten-free and grain-free cornbread recipe.

    This recipe is for a simple herbed cornbread stuffing (and dressing), and I’m hoping to post a sausage cornbread stuffing recipe soon I posted a savory sausage stuffing after this post.

    I’m sure there’s lots of stuff going on for everyone, including me, but I want to get this recipe posted so that I have it and you have it, in case you are a dressing/stuffing lover like me.

    Herbed Cornbread Stuffing

    Herbed Cornbread Stuffing

    A couple of quick notes here.

    I didn’t use eggs, but in the past I have used one egg, which allows the bread crumbs and cubes to stick together. You might like that—I haven’t tried it with this mixture yet. I opted not to add egg at all in this recipe, and instead rely on the soup broth, butter, and oil to keep it moist and stay together while it bakes. I also compress the stuffing a bit before putting it in to bake.

    The cornbread lends a bit of sweetness to this dressing, so I leaned towards making it a bit more savory and salty, and used soup stock to moisten it at the end. You can also use milk  or apple juice instead of soup stock, just know that they will make the stuffing even sweeter. Also, if you want a very savory stuffing, bake the cornbread with savory seasonings and reduce the amount of honey in the batter.

    If you’re using this to stuff a turkey, I would not moisten the stuffing as much because the turkey juices will do that for you. Also, if you’re using this for turkey or other poultry stuffing, fresh sage is a nice addition to the parsley and thyme.

    I could have added some more ingredients to this stuffing, but I’ll let you think about those. My additions would be chopped olives, apples, walnuts, and possibly some raisins.

    Herbed Cornbread Stuffing

    Posted in Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Paleo, Sauces & Dressings, SCD, Vegetarian  |  13 Comments

    13 Responses to Herbed Cornbread Stuffing

    1. Alissa@Bigeatstinykitchen says:

      Yay!!!! I’ve been scouring the Internet to find a grain free dressing. I grew up on cornbread dressing and it just isn’t thanksgiving without it! Thank you. Love this.

    2. This looks amazing! lovely photos too 🙂

    3. It’s funny to me how the stuffing can either be the best thing on the table or the worst. Homemade vs. store-bought is no contest! This looks incredible.

    4. After a tumultuous year health-wise, my mom and I tried to have a “traditional” Thanksgiving for my family. I made your stuffing and it was a hit! I think we just found our new go-to stuffing recipe. Thanks for sharing this with everyone!

    5. Susan says:

      I was determined to make Thanksgiving delicious for my daughter-in-law with Crohn’s and she was so very appreciative of your stuffing. She said it was one of the best things she had enjoyed in ages!
      Thank you, thank you!!

    6. Denise says:

      I made this for thanksgiving with gluten free and starch free attendees. Was a huge success. So delicious and no one could believe there was no corn in the “cornbread”.

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

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    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
  • Ingredient conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tbsp
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
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