Oh, the Thanksgiving memories that dance through my head when I think of cornbread dressing! I can practically hear the laughter bouncing off the walls of my grandmother’s kitchen as we all crowded around, sneaking tastes. But here’s the thing, I’ve been on a Paleo diet for years now, and while I love the benefits, I dreaded the idea of giving up my beloved dressing. Well, I rolled up my sleeves, dove into my spice cabinet, and after a few (let’s just say “learning experiences”), I’ve perfected a Paleo Cornbread Dressing that even granny would tip her hat to.
Now, about those ingredients… It took some experimenting, but I’ve found a combination that brings all the traditional flavors without the grains or dairy. Honestly, I was skeptical at first, but when I saw my notoriously picky nephew going back for thirds last Thanksgiving, I knew I’d hit the jackpot. So, grab your apron, and let me share with you this game-changer of a recipe!
Table of Contents
Ingredients
First things first, let’s make sure we’ve got everything we need. I’m a big fan of hitting up my local farmers’ market for fresh herbs—they honestly make all the difference. Here’s what you’ll need:
- 1 batch of Paleo cornbread, pre-baked and cubed
- 4 tablespoons of ghee or coconut oil, plus extra for greasing
- 1 large onion, finely chopped
- 3 celery stalks, diced
- 1 cup of mushrooms, chopped (I love cremini for their earthy flavor)
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh sage, chopped
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1/2 cup chicken or vegetable broth (make sure it’s Paleo-friendly!)
- 2 eggs, beaten (they’re our binder since we’re ditching the grains)
- Optional: 1/2 cup chopped pecans or walnuts for a crunchy twist
Instructions
Alright, here we go. And remember—this is where the magic happens, so don’t stress if it doesn’t look perfect on the first try. (I’ve had my share of crumbly disasters, but we live and learn, right?)
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with a bit of ghee or coconut oil.
- In a large skillet over medium heat, melt the 4 tablespoons of ghee. Add in the onions, celery, and mushrooms, cooking until they’re soft and the onions are translucent (about 7-8 minutes).
- Mix in the garlic, salt, pepper, sage, thyme, and rosemary, stirring for another 1-2 minutes until the herbs are fragrant and the garlic is golden—not burnt! (I’ve scorched my garlic more times than I care to admit.)
- In a large bowl, gently toss the sautéed veggie mixture with the cubed Paleo cornbread until they’re best friends.
- Whisk together the broth and eggs, then pour this over the cornbread mixture. If you’re feeling nutty, this is the time to add those optional pecans or walnuts. Stir it all together gently—no need to go overboard, just enough to get everything cozy.
- Transfer the mixture to your greased baking dish and bake for 25-30 minutes. You’re looking for a golden-brown top and a dressing that’s set in the middle.
- Let it rest for a few minutes before serving. This gives it time to firm up and makes it easier to spoon out those coveted corner pieces.
Tips & Tricks
(Trust me on this) Paleo baking can be tricky, so make sure your cornbread is fully cooled before cubing it. This helps it keep its shape and avoids a mushy dressing. And speaking of cornbread, you know what? Don’t be afraid to make it a day ahead. It’s one less thing to worry about on the big cooking day.
Now, let’s talk calories. While I’m not one to obsess over numbers, it’s good to know that one serving of this dressing comes in around 200-250 calories, depending on how generous you are with the ghee and nuts. It’s still a treat, so enjoy it without guilt—it’s the holidays, after all!
Substitutions can be a lifesaver. No ghee? Use coconut oil. No fresh herbs? Dried will do in a pinch—just remember the rule of thumb: 1 teaspoon dried for every tablespoon fresh. And if you can’t find a Paleo-friendly broth, water with a bit extra seasoning can work in a pinch (but don’t tell granny I said that).
StorageTips: Keep any leftovers (pfft, as if!) in an airtight container in the fridge for up to 3 days. Reheat gently in the oven, and it’s almost as good as day one. Freezing? I wouldn’t recommend it—the texture suffers, and nobody wants soggy dressing.
For variations, get creative with your add-ins. Some people swear by diced apples for a hint of sweetness, while others toss in a handful of dried cranberries. Experiment and make it your own—that’s the beauty of home cooking.
And the culturalStory behind this dish? Well, every family has their own take on dressing, and this Paleo version is my way of honoring tradition while sticking to my dietary choices. It’s a bridge between the old ways and my new lifestyle, and honestly, it’s been a hit at every holiday feast.
FAQ
Got questions? I’ve got answers. Here are a few common ones:
Q: Can I make this dressing vegetarian?
A: Absolutely! Just swap out the chicken broth for a good-quality vegetable broth—easy peasy.
Q: What if I can’t find Paleo cornbread at the store?
A: That’s a great opportunity to make your own! There are tons of simple Paleo cornbread recipes online that use almond flour and coconut flour. Give it a whirl—I believe in you!
Q: Is this dressing keto-friendly?
A: Not as is, since it contains cornbread. But for my keto friends, I’d suggest finding a keto bread alternative that fits the bill.
As we wrap up, let me leave you with this: Paleo Cornbread Dressing isn’t just a side dish; it’s a labor of love, a nod to the past, and a testament to modern dietary creativity. The first time I got it right, I danced around my kitchen like I’d won the lottery. And when I saw my family’s reaction, I knew all those trial-and-error batches were worth it. So go ahead, make this dressing your own, and watch as it becomes a staple at your holiday table. From my kitchen to yours—happy cooking!
Paleo Cornbread Dressing
Ingredients:
- 1 batch of Paleo cornbread, pre-baked and cubed
- 4 tablespoons of ghee or coconut oil, plus extra for greasing
- 1 large onion, finely chopped
- 3 celery stalks, diced
- 1 cup of mushrooms, chopped
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh sage, chopped
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1/2 cup chicken or vegetable broth
- 2 eggs, beaten
- Optional: 1/2 cup chopped pecans or walnuts
Directions:
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Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with a bit of ghee or coconut oil.
-
In a large skillet over medium heat, melt the 4 tablespoons of ghee, then cook the onions, celery, and mushrooms until soft.
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Stir in the garlic, salt, pepper, sage, thyme, and rosemary for another 1-2 minutes.
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Toss the sautéed veggie mixture with the cubed Paleo cornbread in a large bowl.
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Whisk together the broth and eggs, then pour over the cornbread mixture, adding nuts if desired.
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Transfer to the greased baking dish and bake for 25-30 minutes until golden-brown and set.
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Let it rest before serving for easier spooning out.