Healthy Cornbread Stuffing Recipe

Ingredients

• unsalted butter, melted½ cup
• coconut sugar⅔ cup
• eggs2
• coconut milk1 cup
• lemon juice1 tablespoon
• baking soda½ teaspoon
• sprouted corn flour1 cup
• gluten-free flour1 cup
• sea salt½ teaspoon
• butter, melted (for topping)½ cup
• unsalted butter1 tablespoon
• chicken sausage⅔ pound
• sweet onion, chopped1
• celery stalks, chopped3
• garlic cloves, minced finely2
• parsley, chopped4 sprigs
• rosemary, chopped1 sprig
• thyme, chopped3 sprigs
• sage leaves, chopped2
• mushrooms, chopped¾ cup
• apple, chopped1
• eggs3
• turkey bone broth1 cup
• sea salt1 teaspoon

Method

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 9x13 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.