Grain-free AMAZING low-carb “Cornbread” Stuffing

Here’s a grainless, low-carb stuffing that you and your family can enjoy throughout the year!
Why go grain-free anyway? Well, the holidays are a time of year where it’s easy to undo health progress simply because we fall back on recipes that don’t consider that food can be delicious AND healthy at the same time. There’s a movement of people, like you, who want to enjoy delicious, healthy food year round. There are tons of options available. You don’t have to re-invent the wheel. You’re not on your own. And you’re not the only one who benefits when you make an awesome AND healthy holiday meal or side dish.
There’s no better time than now to start building healthier holiday traditions that you and everyone you love will benefit from.
Today I’d like to share a great stuffing recipe that you and your family are sure to love. This recipe is from Maria Emmerich’s blog.

Cornbread Ingredients:
  • 1/2 cup coconut flour
  • 1/4 tsp Celtic sea salt
  • 1/4 tsp baking soda
  • 6 eggs (or 3 eggs and 1/3 cup coconut milk)
  • 1/2 cup coconut oil, melted

Cornbread How To:
Preheat oven to 350 degrees F. In a medium sized bowl sift together the dry ingredients. Slowly add the wet ingredients into the dry ingredients and stir until very smooth. Grease a small bread pan and fill about 2/3 of the way full with batter. Bake for 40-50 minutes, or until a toothpick comes out clean. This can be made ahead and frozen which will save you time and energy on the actual holiday (highly recommended).

Stuffing Ingredients:

  • 1 pound ground sausage or bacon
  • 2 cups celery, chopped
  • 1/2 cup onion, chopped
  • 5 cups crumbled “cornbread” (from above)
  • 2 cups sliced mushrooms
  • 1 1/4 cups chicken broth (or more if you like a mushy stuffing)
  • 1 1/2 tsp poultry seasoning
  • 1 tsp sage
Stuffing How To:
Preheat oven to 325 degrees F (165 degrees C). Place sausage, mushrooms, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl combine sausage mixture with cornbread, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9×12 inch baking dish. Bake, covered, for 45 minutes or until well set and cooked through.
Makes 12 servings.NUTRITIONAL COMPARISON (per serving)
Traditional Cornbread Stuffing = 441 calories, 20g fat, 15g protein, 52 carbs, 4.3g fiber
“Healthified” Stuffing = 278 calories, 22g fat, 12.4g protein, 4.4 carbs, 2.2g fiber
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