Paleo Thanksgiving Stuffing Recipe

thanksgiving stuffing recipe paleo

paleo cornbread 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 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.

 

 

5.0 from 4 reviews
Paleo Thanksgiving Stuffing Recipe
 
Prep time
Cook time
Total time
 
Author:
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.

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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?

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