Paleo Cornbread Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
6 large Egg, fresh, whole, raw 8 tbsp Earth Balance Natural Buttery Spread .75 cup Silk, Light Vanilla Soymilk 12 tbsp Bob's Red Mill Coconut Flour .5 cup Bob's Red Mill Tapioca Starch (by IAMDIOSA) 1 tsp Baking Soda 0.5 tsp Cream Of Tartar 1 medium (2-1/2" dia) Onions, raw 2 tbsp bouillon, chicken,granulated sodium free HERB-OX (by MURKOV) 3 stalk, large (11"-12" long) Celery, raw
1) Preheat oven to 350
2) In a large bowl, whisk eggs, butter and almond milk
3) Add sage, one tablespoon of the poultry seasoning, salt , baking soda, cream of tartar, coconut flour and tapioca starch and mix until smooth.
4) Pour batter into a buttered shallow baking dish and bake for 25 minutes. Meanwhile, heat medium skillet and spray pan with spray oil.
5) When heated, add celery and onion; saute until vegetables are tender and onions are transparent – about 10 minutes.
6) When “bread” is fully cooked, remove from oven, let cool then crumble into large bowl.
7) Add sautéd vegetables, chicken base, the remaining poultry seasoning and water. Taste, and add salt, pepper to taste.
8) Fold to combine taking care not to break the bread chunks down too much
9) Pour mixture into buttered 9×11 baking dish and place in oven
10) Bake for 30 minutes or until dressing firms up.
Serving Size: 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user ASTRZELE.
2) In a large bowl, whisk eggs, butter and almond milk
3) Add sage, one tablespoon of the poultry seasoning, salt , baking soda, cream of tartar, coconut flour and tapioca starch and mix until smooth.
4) Pour batter into a buttered shallow baking dish and bake for 25 minutes. Meanwhile, heat medium skillet and spray pan with spray oil.
5) When heated, add celery and onion; saute until vegetables are tender and onions are transparent – about 10 minutes.
6) When “bread” is fully cooked, remove from oven, let cool then crumble into large bowl.
7) Add sautéd vegetables, chicken base, the remaining poultry seasoning and water. Taste, and add salt, pepper to taste.
8) Fold to combine taking care not to break the bread chunks down too much
9) Pour mixture into buttered 9×11 baking dish and place in oven
10) Bake for 30 minutes or until dressing firms up.
Serving Size: 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user ASTRZELE.
Nutritional Info Amount Per Serving
- Calories: 215.6
- Total Fat: 14.1 g
- Cholesterol: 124.0 mg
- Sodium: 303.4 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 4.7 g
- Protein: 6.3 g
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