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 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.
- Make my Paleo Cornbread recipe and make the following changes:
- Remove the garlic powder and caraway seeds
- Add 1 tsp of onion powder.
- First put the diced jicama in a pot and bring to a boil and cook for 60 minutes. Drain and set aside.
- Next the broth, ghee, cumin, sage and sea salt and whisk together over low heat for 5 minutes. Set aside.
- Take the cornbread and crumble it with a fork and mix in the onion, celery and jicama.
- Pour the broth mixture over it and mix well.
- Bake in the oven at 350 for 45 minutes.
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