paleo cornbread stuffingA gluten-free stuffing that’s a paleo spin on traditional cornbread dressing. This paleo “cornbread” stuffing recipe is grain-free but full of traditional Thanksgiving holiday flavors.

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hrs

Servings: 8 servings

Recipe author:


  • 8 cups paleo cornbread cubed
  • 1/4 cup organic ghee
  • 1 medium sweet onion chopped
  • 3 ribs celery chopped
  • 1 green pepper chopped
  • 1 bunch green onion chopped
  • 1 cup chopped pecans
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 2 eggs beaten
  • 3/4 cup chicken stock


  1. Preheat oven to 300 degrees. Spread cubed corn bread on baking sheet and toast 10-15 minutes, until lightly browned. Set aside to cool. Increase oven temperature to 350 degrees.
  2. Melt ghee in large skillet over medium heat. Saute onions, celery, green pepper, and green onion until soft.
  3. Combine cornbread, cooked vegetable mixture, pecans, salt, pepper, cayenne pepper, parsley, and thyme in large bowl.
  4. Fold eggs into cornbread mixture. Add chicken stock, a little at a time until cornbread is evenly moistened but not soggy.
  5. Place stuffing in greased baking dish. Cover with foil and bake 30-40 minutes at 350 degrees.

paleo cornbread stuffing 2

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