Paleo Thanksgiving Stuffing Recipe

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thanksgiving stuffing recipe paleo

paleo thanksgiving stuffing

I grew up eating a cornbread stuffing every year and really until I went to college, I didn’t realize that you could have it any other way. This Paleo Thanksgiving Stuffing recipe is a two step process.

First you make the paleo cornbread and then you make the stuffing from it.  I like my dressing on the dry side – the better to smoother in gravy and cranberry sauce – but my husband was like not happy with it.   The next time I cut down the bake time and it was a good compromise.

Also, you can totally make this stuffing your own and add apples, sausage, bacon and/or nuts so it’s more like the traditional stuffing that you grew up eating!

 

 

Paleo Thanksgiving Stuffing Recipe
5.0 from 4 reviews
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Serves: 10
Ingredients
Cornbread
  • Make my Paleo Cornbread recipe and make the following changes:
  • Remove the garlic powder and caraway seeds
  • Add 1 tsp of onion powder.
Stuffing
  • 2 cups diced Jicama
  • 1 cup diced onion
  • 1 cup broth
  • 2 stalks of celery, diced
  • ½ tsp cumin
  • heaping ½ tsp of fresh sage leaves, diced
  • 1 tbsp ghee
  • ¼ tsp sea salt
Instructions
  1. First put the diced jicama in a pot and bring to a boil and cook for 60 minutes. Drain and set aside.
  2. Next the broth, ghee, cumin, sage and sea salt and whisk together over low heat for 5 minutes. Set aside.
  3. Take the cornbread and crumble it with a fork and mix in the onion, celery and jicama.
  4. Pour the broth mixture over it and mix well.
  5. Bake in the oven at 350 for 45 minutes.

© 2011-2012, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

 

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Comments

  1. mom2one01 says

    OH MY GOSH!!! Are you kidding me???!!! This is probably as close to my mom’s stuffing (without the actual grains) that I could get! I’m sooo making this for Thanksgiving this year (if not before)!!! I love jicama and what an interesting sweet flavor that will bring! :) My mother’s recipe also calls for turkey drippings and bacon! She also used biscuit crumbs mixed with the cornbread crumbs. And a can of cream of mushroom soup (blech!) which I will gladly leave out! LOL Thank you so much!!!! My family and I are LOVING your recipes! <3

  2. Alison says

    I’ve only ever eaten jicama raw. Does it really take that long to cook, or is it just supposed to be boiled for 60 seconds?

  3. Arielle says

    Hi :) Planning to make this for Thanksgiving this year! One question- I have never cooked Jicama before…you said to boil it for 60 minutes. Do I need to boil that in water? It doesn’t specify and I am wondering what I am supposed to be draining in the end? :)

    Thanks!!

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