Paleo Cornbread and Sausage Stuffing

1 lb pork sausage

2 tbsp extra virgin olive oil or fat of choice (I use melted coconut oil)

1 large onion (or fennel for the onion-sensitive), chopped

3 celery stalks, chopped

8 fresh sage leaves, chopped

¼ cup flat leaf parsley, chopped

½ tsp salt

¼ tsp freshly ground black pepper

1 recipe grain-free cornbread, cut into cubes and left uncovered overnight to dry

3 large eggs

1 cup chicken/vegetable stock

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.

NOTE:

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.

Nutrition Facts

0 servings

Serving size

1/2 cup

Amount per serving
Calories213

% Daily Value *
Total Fat 17.4g23%

Saturated Fat 5.1g26%

Trans Fat 0.1g
Cholesterol 94mg32%
Sodium 559mg25%
Total Carbohydrate 2.8g2%

Dietary Fiber 1.1g4%

Total Sugars 0.9g
Protein 11.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Paleo Cornbread and Sausage Stuffing