Stuffing Paleo/low carb high fat

Paleo Stuffing

Ingredients

 36121824 servings

USMetric

Cornbread

• ½ cup coconut flour
• ¼ teaspoon sea salt
• ¼ teaspoon baking soda
• 6 eggs
• ½ cup melted coconut oil

Paleo stuffing

• 1 lb ground sausages or bacon
• 2 cups chopped celery stalks
• ½ cup chopped yellow onions
• 2 cups sliced mushrooms
• 1¼ cups chicken broth or more if you like a mushy stuffing
• 1½ teaspoons poultry seasoning
• 1 teaspoon of sage

Instructions

Cornbread

1. Preheat the oven to 350°F (175°C).
2. In a medium-sized bowl, sift together the dry ingredients.
3. Slowly add the wet ingredients into the dry ingredients and stir until very smooth.
4. Grease a small bread pan and fill about ⅔ of the way full with batter.
5. Bake for 40-50 minutes, or until a toothpick comes out clean. Allow cornbread to cool before crumbling for the stuffing. It can be made ahead, and even frozen.

Paleo stuffing

1. Preheat the oven to 325°F (165°C).
2. Place sausage, mushrooms, celery and onions in a large, deep skillet. Cook over medium-high heat until evenly brown. Crumble the sausage and set aside to cool.
3. In a large bowl combine cooled sausage mixture with crumbled cornbread, chicken broth, poultry seasoning, and sage.
4. Mix well and transfer to a 9 × 12 inch baking dish. Bake, covered, for 45 minutes or until well set and cooked through.

Tip!

For a denser, less eggy cornbread, go ahead and substitute 3 of the 6 eggs with 1/3 cup of coconut milk. Yowsa! Who knew stuffing could be low-carb?

This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.