Grain-free 'cornbread stuffing'

Grain-free 'cornbread' stuffing
Grain-free ‘cornbread’ stuffing

6 eggs
1/2 cup butter, melted
3/4 C coconut milk
1 Tbsp sage
1 Tbsp + 2 Tbsp  poultry seasoning
1 tsp sea salt
3/4 cup organic coconut flour, sifted
1 tsp baking soda
½ tsp cream of tartar
½ C arrowroot
2 Tbsp bacon fat
2 stalks celery, chopped
1 medium onion, chopped
1 bell pepper, chopped
3 Tbsp organic chicken base
¾ C water
Preheat oven to 350
In a large bowl, whisk eggs, butter and coconut milk
Add sage, one tablespoon of the poultry seasoning, salt , baking soda, cream of tartar, coconut flour and arrowroot and mix until smooth
Pour batter into a buttered shallow baking dish and bake for 25 minutes
Meanwhile, heat medium skillet and add bacon fat
When fat is melted, add celery, onion and bell pepper; sautee until vegetables are tender and onions are transparent – about 10 minutes
When bread is fully cooked, remove from oven, let cool then crumble into large bowl
Add sautéed vegetables, chicken base, the remaining poultry seasoning and water. Taste, and add salt, pepper to taste
Fold to combine taking care not to break the bread chunks down too much
Pour mixture into buttered 9×11 baking dish and place in oven
Bake for 30 minutes or until dressing firms up.
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