When I pulled it out of the oven I nearly shrieked with excitement (ok, this might be a bit of an exaggeration but I was PUMPED). I had in fact made the perfect AIP stuffing. Stuffing has to be one of my gosh-darn-favorite Thanksgiving foods. Like, who wants to eat anything else when stuffing is an option? And if you do, you’re probably wrong. Every Thanksgiving, growing up we would make stuffing from scratch, start to finish. And when Thanksgiving was near I would look forward to a plate graced with that Thanksgiving staple: stuffing. This AIP stuffing combines sweet and earthy tones with bold and robust flavors. It’s so good, trust me you won’t even realize its AIP. This AIP stuffing is a great AIP Thanksgiving recipe.
If you are looking for more holiday recipe ideas, the Fall Harvest Hash, Sweet Potato Sliders, and Pumpkin con Miel also make great AIP Thanksgiving dishes!
My Mission to Make Grain Free AIP Dressing
The problem with stuffing is that it is filled with gluten and grain (which, granted, makes stuffing delicious but not very kind to the gluten intolerant community). When I went AIP I was determined to make stuffing into an AIP Thanksgiving recipe that tasted delicious. Because how can you even have Thanksgiving without the stuffing!?
Over the past couple of years, I tried MANY variations of recipes. But the overarching problem with all of them was they would turn to flavorful mush. The cornbread couldn’t take the heat and it would disintegrate, delicious, but not quite stuffing. So I had to take matters into my own hands. Creating AIP stuffing started with the basic building blocks– cornbread. Once I mastered the Grain Free cornbread recipe, I knew the stuffing would turn out perfect. So here it is, from my kitchen to yours, the best Grain Free AIP Stuffing.
Tips on Making AIP Stuffing, your favorite AIP Thanksgiving Recipe
I highly recommend using my AIP cornbread with this recipe because I know it works! As I mentioned before, AIP stuffing is really tricky to get the consistency right. So if you want fail-proof stuffing for Thanksgiving, then make sure to use the AIP Egg Free, Grain Free Cornbread Recipe.
Try to make bread ahead of time. This bread gets dryer the longer it sits in the refrigerator which is great for stuffing. Consider making the bread 2-3 days before you need it. Having bread on hand helps speed up the overall process of making this AIP Thanksgiving recipe.
Toasting the bread cubes is a must! This is a really important step in Grain Free AIP stuffing because it helps take moisture out of the bread and helps to avoid the mushy stuffing mess. Trust me on this one.
You can also use fresh cranberries in this recipe. If you use fresh cranberries, I would recommend increasing it to at least ⅓ cup.
How to make this AIP Thanksgiving Recipe: Grain Free AIP Stuffing
Start by preheating the oven to 425 degrees fahrenheit. Next chop your cornbread into bite sized cubes and spread them out on a cookie sheet. When the oven is hot toast them in the oven for 10-15 minutes
While the cornbread is toasting, cook the ground pork in the skillet at medium high heat for 4-5 minutes. When the meat is cooking incorporate the spices and honey (if using breakfast sausage, cut the salt, pepper, and garlic).
Mix the corn bread, veggies, dried cranberries, and spices together. Next add in the chicken broth and mix until well combined. Dump into a pan or skillet and bake at 425 for 20-25 minutes. Stir the stuffing every 10 minutes to check on it and make sure it is baking evenly. The Stuffing will be done once the liquid has cooked out of it and the vegetable have completely cooked through.
Grain Free AIP Stuffing (AIP, Paleo)
Ingredients
AIP Stuffing
- 1 Recipe gluten free cornbread a little more than 2 cups cubed
- 1 Medium Apple
- 3 Stalks of Celery
- 1 Small Yellow onion
- 3 Stalks Green onions
- ½ Cup Chicken broth
- ¼ Cup Dried cranberries
- 1 Teaspoon Rosemary
- ½ Teaspoon Salt
- ½ Teaspoon Sage
- ½ Teaspoon Garlic
- ½ Teaspoon Thyme
Pork Sausage
- ½ lb Pork
- 1 Tablespoon Honey
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- ½ Teaspoon Garlic
- ¼ Teaspoon Sage
- ¼ Teaspoon Rosemary
- ⅛ Teaspoon Cinnamon
Instructions
- Start by preheating the oven to 425 degrees Fahrenheit.
- Next chop your cornbread into bite sized cubes and spread them out on a cookie sheet. When the oven is hot toast them in the oven for 10-15 minutes.
- While the cornbread is toasting, cook the ground pork in the skillet at medium high heat for 4-5 minutes. When the meat is cooking incorporate the spices (if using breakfast sausage, cut the salt, pepper, and garlic).
- Next, add the celery and onion to a food processor and pulse until the celery and onions are evenly chopped into small pieces.
- Chop the apple, and green onion into small bite sized pieces.
- Mix the corn bread, veggies, dried cranberries, and spices together. Next add in the chicken broth and mix until well combined.
- Dump into a pan or skillet and bake at 425 for 20-25 minutes. Stuffing will be done once the liquid in the stuffing has cooked out of it. Stir the stuffing every 10 minutes to check on it and make sure it is baking evenly.
