Cornbread and sausage is my all-time fave stuffing. And here's your absolute BEST take-along for Thanksgiving or other festive meals. If you've gone Paleo that is.
I took this to a Thanksgiving dinner with 20 people last year. And it was gone in half an hour.
I must admit that I go for the stuffing every Thanksgiving. But passed it up when I went Paleo. Until I found this recipe from deliciousmeetshealthy.com.
It always amazes me that that "cornbread" made uniquely from almond and coconut flour (the ingredients vary whether you use a mix or this recipe on the website) actually tastes like cornbread.
Ditto my spectacular Paleo Cornbread Chili Pie recipe ... something I make often. So eat it up ... FOR REAL!
AuthorJill PlaceCornbread and sausage is my all-time fave stuffing. And here's your absolute BEST take-along for Thanksgiving or other festive meals. If you've gone Paleo that is.
Preheat oven to 350 degrees F. Cooked ground sausage over medium heat in a skillet and break up pieces using a wooden spoon. When cooked, transfer to a large mixing bowl.
Heat olive oil (or other fat) in the skillet and add onion (fennel) and celery and cook, stirring frequently until the vegetables are tender, about 5 minutes. Add chopped parsley and sage leaves, and stir well until the flavors and incorporated. Season with salt and freshly ground black pepper. Transfer the mixture to the bowl with the sausage.
Add dried cornbread to the mixing bowl. Whisk eggs and chicken/vegetable stock and pour over the cornbread and sausage stuffing. Toss gently until all ingredients are moistened.
Transfer to a greased baking dish and bake at 350 degrees F for 30 to 35 minutes until top is golden brown. Serve warm and enjoy.
The nutritional info label doesn't include the nutritional info for the cornbread. Check out the one on the cornbread recipe or box of mix.
Ingredients
Directions
Preheat oven to 350 degrees F. Cooked ground sausage over medium heat in a skillet and break up pieces using a wooden spoon. When cooked, transfer to a large mixing bowl.
Heat olive oil (or other fat) in the skillet and add onion (fennel) and celery and cook, stirring frequently until the vegetables are tender, about 5 minutes. Add chopped parsley and sage leaves, and stir well until the flavors and incorporated. Season with salt and freshly ground black pepper. Transfer the mixture to the bowl with the sausage.
Add dried cornbread to the mixing bowl. Whisk eggs and chicken/vegetable stock and pour over the cornbread and sausage stuffing. Toss gently until all ingredients are moistened.
Transfer to a greased baking dish and bake at 350 degrees F for 30 to 35 minutes until top is golden brown. Serve warm and enjoy.
The nutritional info label doesn't include the nutritional info for the cornbread. Check out the one on the cornbread recipe or box of mix.
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