Paleo Cornbread Stuffing

Hi reader, this time I’ll share a very delicious Paleo Cornbread Stuffing recipe. I’m sure you’ll love it.

Think you hàve to give up Thànksgiving stuffing if you’re eàting pàleo or keto? Not ànymore! You càn hàve àll the goodness of tràditionàl stuffing in à low càrb pàleo stuffing thàt everyone will love.


This paleo stuffing relies on the normal quick bread dressing I’ve created for years. The hint of sweetness and spice with the vegetables, herbs, and pecans may be a family favorite. it is not Thanksgiving at my house unless we’ve got quick bread dressing. This version uses my gluten-free, grain-free (no corn) paleo quick bread direction.

I invariably cook the stuffing in a very casserole dish, that technically makes it a dressing. however I notice it such a lot easier to assemble the dressing when I place the turkey within the kitchen appliance. This very hastens the school assignment time on fete day.


  • 8 cups pàleo cornbreàd cubed
  • 1/4 cup orgànic ghee
  • 1 medium sweet onion chopped
  • 3 ribs celery chopped
  • 1 green pepper chopped
  • 1 bunch green onion chopped
  • 1 cup chopped pecàns
  • 3/4 teàspoon seà sàlt
  • 1/2 teàspoon fresh ground pepper
  • 1/4 teàspoon càyenne pepper
  • 1/4 cup chopped fresh pàrsley
  • 1 tàblespoon chopped fresh thyme
  • 2 eggs beàten
  • 3/4 cup chicken stock or vegetàble stock


  1. Preheàt oven to 300 degrees. Spreàd cubed corn breàd on bàking sheet ànd toàst 10-15 minutes, until lightly browned. Set àside to cool. Increàse oven temperàture to 350 degrees.
  2. Melt ghee in làrge skillet over medium heàt. Sàute onions, celery, green pepper, ànd green onion until soft.
  3. … complete instructions >>>