Grain Free AIP Stuffing (AIP, Paleo)
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 is a great addition to add to your AIP Thanksgiving recipes and holiday roundup!
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.
Notes
I highly recommend using my AIP corn bread with this recipe because I know it works! But if you already have AIP cornbread on hand you can probably still follow this recipe no problem (but I can’t guarantee it!).
Toasting the bread cubes is a must! This is a really important step in AIP stuffing because it helps take moisture out of the bread and helps to avoid the mushy stuffing mess.
You can also use fresh cranberries in this recipe. If you use fresh cranberries, I would recommend increasing it to at least ⅓ cup.