Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cornbread stuffing recipe

Cornbread Stuffing Recipe


  • Author: Dr. Josh Axe
  • Total Time: 25 minute
  • Yield: 16 1x
  • Diet: Gluten Free

Description

After noticing how unhealthy most cornbread stuffings are, my wife Chelsea created this delicious concoction of ingredients that perfectly compliment your turkey or whatever meat dish you’re about to serve.


Ingredients

Scale

Cornbread:

  • ½ cup unsalted butter, melted
  • ⅔ cup coconut sugar
  • 2 eggs
  • 1 cup coconut milk
  • 1 tablespoon lemon juice
  • ½ teaspoon baking soda
  • 1 cup sprouted corn flour
  • 1 cup gluten-free flour
  • ½ teaspoon sea salt
  • ½ cup butter, melted (for topping)

Stuffing:

  • 1 tablespoon unsalted butter
  • pound chicken sausage
  • 1 sweet onion, chopped
  • 3 celery stalks, chopped
  • 2 garlic cloves, minced finely
  • 4 sprigs parsley, chopped
  • 1 sprig rosemary, chopped
  • 3 sprigs thyme, chopped
  • 2 sage leaves, chopped
  • ¾ cup mushrooms, chopped
  • 1 apple, chopped
  • 3 eggs
  • 1 cup turkey bone broth
  • 1 teaspoon sea salt

Instructions

  1. Preheat oven to 375 F.
  2. Grease an 8-inch square pan and set aside.
  3. Mix melted butter and coconut sugar until well combined.
  4. Add in eggs and continue stirring.
  5. In a small mixing bowl, whisk coconut milk, lemon juice and baking soda together.
  6. Add coconut milk mixture to the batter and mix well.
  7. Add in sprouted corn flour, gluten-free flour and sea salt. Stir until well combined.
  8. Pour cornbread batter into greased dish and bake for 30 minutes or until a toothpick inserted comes out clean.
  9. Meanwhile, melt butter for cornbread topping and set aside.
  10. Once cornbread is baked and cooled, remove from pan onto a cutting board.
  11. Lower oven heat to 300 F.
  12. Slice bread in half height-wise and cut both layers into cubes.
  13. Line a baking sheet with parchment paper and fill with cornbread cubes.
  14. Pour melted butter over cornbread and toast in the oven for 25 minutes. Stir cornbread as needed while toasting.
  15. In a large pan, melt butter and add in chicken sausage.
  16. Sauté sausage with onion, celery, garlic, parsley, rosemary, thyme, sage, mushrooms and apples until sausage is browned and vegetables are soft.
  17. Remove cornbread cubes from the oven.
  18. Raise oven temperature to 350 F.
  19. In a 9×13 dish, add in cornbread cubes and sausage mixture.
  20. Add in eggs, turkey bone broth and sea salt and mix well.
  21. Cover the dish with tin foil and bake for 40 minutes.
  22. Remove foil and continue baking uncovered for 15 minutes.
  23. Serve hot.
  • Prep Time: 20
  • Cook Time: 1 hr 50 min
  • Category: Sides Dishes
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 143g
  • Calories: 256
  • Sugar: 11.7g
  • Sodium: 362mg
  • Fat: 14.3g
  • Saturated Fat: 8.2g
  • Unsaturated Fat: 4.8g
  • Trans Fat: 0.5g
  • Carbohydrates: 24.5g
  • Fiber: 1.3g
  • Protein: 8g
  • Cholesterol: 96mg

Keywords: cornbread stuffing recipe, homemade cornbread stuffing, gluten-free cornbread stuffing

Want more articles like this from Dr. Axe? Sign up here to have them sent directly to your inbox.