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Grain Free Holiday Cornbread Stuffing (Dressing)

By November 16, 2016 Brunch, Dinner, Lunch, Recipe

Grain Free Holiday Cornbread Stuffing

What do you make at the holidays?  Stuffing or Dressing?  I am from the south and we make dressing. Stuffing is in the turkey and dressing is in a pan.  You can use our Grain Free Holiday Cornbread Stuffing recipe either way!  

I have found that a lot of real food stuffings/dressings are not baked.  I was going for something that was nutritious but also tasted and looked like the real deal.  I did not want my brother-in-law to feel like he got ripped off because I did not have REAL DRESSING!  So I worked hard to come up with a recipe that would be great for you and fill the duty of traditional dressing.  The secret is in the fake out.  I replaced traditional cornbread with my grain free version and I use cauliflower instead of white bread to give it more texture.  I also use the flavor profiles of feta cheese to pump up the flavor, you will not believe the depth that one ingredient will give it.  A family secret is to add 2 slightly beaten eggs to the wet mixture.  This will make the dressing rise a bit and gives it a nice flavor in the process.  This recipe  is fast and tastes like the real thing!  I will be excited to see what your family thinks of it this holiday season! 

RECIPE TIP: Make sure your corn bread is dried or stale, too much moisture will make your texture fail and it will be mealy instead of bread like. 


Grain Free Holiday Cornbread Stuffing

Cornbread Stuffing

1/2 pan go2kitchens grain free cornbread, dried or stale (make 1-2 days ahead of time to get stale corn bread) 
1/2 head organic cauliflower, chopped in to bite size pieces
2 Celery Stalk, finally chopped
3-5 small mushrooms, finally chopped
1 cup chicken or vegetable stock
1 tsp ground sage
1 tsp fresh thyme
salt and fresh ground black pepper
4 TBS fresh parsley
2 pasture eggs, slightly beaten
2 TBS feta cheese

Preheat oven to 375 degrees. In saucepan add chicken broth, sage, thyme, salt and pepper. Heat on medium heat for 3-4 mins. Add cauliflower, celery and mushrooms and cook on med/low for 3-5 mins. In a large bowl mix, cornbread, parsley, eggs and cheese. Mix lightly. Pour vegetable mixture over top and mix well. Spread evenly in baking dish and cook for 40 mins or until eggs are completely cooked and the top is crispy. Serves 6 (Double Recipe for 12) 

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