Paleo Stuffing

CORNBREAD
1/2 cup coconut flour
1/4 tsp Celtic sea salt
1/4 tsp baking soda
6 eggs (or 3 eggs and 1/3 cup coconut milk)
1/2 cup coconut oil, melted

Preheat oven to 350 degrees F. In a medium sized bowl sift together the dry ingredients. Slowly add the wet ingredients into the dry ingredients and stir until very smooth. Grease a small bread pan and fill about 2/3 of the way full with batter. Bake for 40-50 minutes, or until a toothpick comes out clean. This can be made ahead and frozen.

Paleo Stuffing

STUFFING
1 pound ground sausage or bacon
2 cups celery, chopped
1/2 cup onion, chopped
5 cups crumbled “cornbread” (from above)
2 cups sliced mushrooms
1 1/4 cups chicken broth (or more if you like a mushy stuffing)
1 1/2 tsp poultry seasoning
1 tsp sage

Preheat oven to 325 degrees F (165 degrees C). Place sausage, mushrooms, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl combine sausage mixture with cornbread, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9×12 inch baking dish. Bake, covered, for 45 minutes or until well set and cooked through. Makes 12 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Cornbread Stuffing = 441 calories, 20g fat, 15g protein, 52 carbs, 4.3g fiber
“Healthified” Stuffing = 278 calories, 22g fat, 12.4g protein, 4.4 carbs, 2.2g fiber

 

Testimony of the Day

“Hi Maria, I have read ALL the diet books, I’ve done LOTS of different diets, LOTS. I understood each diet’s CONCEPTS, but never understood the science UNTIL I met Maria Emmerich! I was eating arugula, spinach, strawberries, blueberries, Ezekial bread, nuts and seeds and on and on, you name it, if we were suppose to eat it, I ate it, including grass fed grass finished beef and I still couldn’t keep the weight off! I could lose weight but I have never been able to maintain it. AND, I would never lose everything I needed to loose.

Now I understand some of the science thanks to Maria, and what IS affecting my chemistry, and I will continue to be a STUDENT with her daily BLOG’S etc.! Before I had a consultation and worked with Maria for 6 weeks, I had been introduced to Maria’s BLOG by an acquaintance almost a year prior. I read, read, read her BLOGS etc. and also bought ALL of her books except the children’s one at that time. That was a year ago. I started to incorporate her recommendations in to my life, food wise, and even some of the supplements she recommends, and I actually still wasn’t loosing. I mentioned this to the acquaintance who introduced me to Maria’s BLOG and she theorized that maybe there is something, supplement wise, that Maria could zero in on that would help me loose and maintain, or that maybe I am still doing something wrong, meaning eating something wrong.

WELL, after working with Maria for 6 weeks I think she has zero’d in on the culprit, dairy!!!! Also, I was, occasionally, eating the Trader Joe’s sprouted grain bread, so between that and the occasional dairy, we are on to something VERY important for me. I am only getting detailed and personal to help you understand that Maria KNOWS HER STUFF! Maria is exactly what I have been looking for, someone who could/would/and did tailor her services to ME, and for ME! Getting back to ALL the books I have read and diets I have done, I have never read one or talked to anyone who can and does explain the science like Maria does, plus I understand it at the same time!!

I am just mad that I didn’t hear about Maria sooner because it could have saved me a lot of money and time AND wear and tear on my body!!! Do what she says as she knows what she is talking about!!! I am just at the early/beginning stage of my journey with Maria, I am running up and down the stairs in my home where before I had to hold on because of the pain, my CRAVINGS are GONE but the fact that I can have something sweet and delicious, “healthified”, while losing weight is a Godsend to me!! The best part is that I don’t even crave anything anymore!! I AM A STUDENT FOR LIFE and will also try to be a TEACHER of Maria’s way and live by example to all my precious children and grandchildren!!! Thank you Maria for ALL that you do and DID for me!! Mary Ellen”

To get started like Mary did, click HERE.

 

97 Comments

  • Laura says:

    I was looking for a dish to take to my in-laws for Thanksgiving that I could eat. This looks perfect!

  • Sally says:

    Are the mushrooms sauteed with the sausage, celery and onions, or added in raw with the cornbread, broth and seasonings? Thank you so much for all your recipes, Maria. They make my low carb life exciting and I appreciate all the time and effort you put in to creating them.

  • All fixed Sally! Thanks for the heads up;)))

  • angel says:

    Any ideas for a mushroom substitute? I can normally pick them out but 2 cups is a lot. There are a lot of things I’ve learned to like but unfortunately mushrooms aren’t one of them yet. Thanks. Your blog is helping me slowly become more healthy, especially for my kids…my youngest has issues with sitting still and concentrating and I’ve seen great improvement since reading your books and trying to make changes as we can afford them!

  • Hi Angel!

    If you don’t like mushrooms, I would just leave them out. You could add asparagus or a different non-starchy veggie, but it would still turn out great if you left them out:)

    Happy Eating!

  • RB says:

    Had this for thanksgiving and it turned out great – super easy too. Everybody loved it – and went back for more!

  • Thanks RB! I’m soooo happy you liked it!

  • TeresaKay says:

    What if you like a kinda sweet cornbread.. we were jiffy cornbread users.. what can I add to make it tast a little more jiffy?

  • Mrs. Pia says:

    Hi Maria,

    I am a new convert to your wonderful books and recipes and loving it!!! Have you tried this stuffing recipe actually baked inside the turkey? I was wondering if this recipe would work as well inside the turkey as well as in the baking dish.’

    Thanks so much!

    Karen

  • Lauren says:

    Hi maria!
    I thought this recipe was a bust. Tasted very heavily of coconut. I forgot about it for a few days in the fridge and retried it because I didn’t want to waste it. FABULOUS! The flavors just needed some time to meld together. Truly delicious! Everyday that goes by it tastes even better. I especially like the mushrooms! I wanted to come by and thank you and let everyone else know that this is definitely one to try.

    Thanks again!

  • Alejandra says:

    Hi Maria, me again 🙂 I have one question. My mother is 65 years old and her body is covered with birth marks, moles, skin tags and dark spots. Yes, she was in the sun a lot when she was young, so did I. I know this could possibly be sun damaged skin but what if not? What if it could be an allergic reaction to some kind of food, chemical, heavy metals or could it be hormones or vitamin deficiencies too? I mean, I discovered my acne disappeared, when I took wheat away from my diet. For the first time since I was a kid, I am acne free!! Any way, I´m 40 years old and I can see my skin starting to get a lot of skin tags, moles, birth marks, dark spots, etc. Yes, so it´s hereditary I suppose and will I not be free of this awfull looking skin at the age of 60 or maybe even sooner, at 50?? I wish I could avoid but if it is sun damage , there is nothing I can do, but if some could be from diet, now that I can change. Do you know anything about this problem with skin tags, moles and the rest? It just looks plain ugly and of course we have to go often to the dermatologist to get them checked. Back in the days nobody used to say anything about staying out of the sun or use sunscreen 🙁 I hope you have some info about this “problem”. Thanks again

  • Alejandra says:

    Thanks! Any thoughts about seborrheic keratosis? I wish there was a way to treat it from thi inside, with diet. They look horrible!

  • Liz says:

    I made this for our Canadian thanksgiving and although the flavour was terrific, the texture was odd. It remained sort of crumbly and dry – nothing stuck together. Is that how it is supposed to turn out or should I have used more broth?

    • cemmerich says:

      Yes, sometimes some brands of coconut flour need a little more moisture. 🙂

      • Yomi says:

        I would recommend adding in a lightly beaten egg or two. Works great as a binder. Also, some fresh parsley shouldn’t hurt.

  • Jackie Dales says:

    Maria,
    What brand of coconut flour do you use? I’m so excited to try this recipe for Thanksgiving this year!

  • Kat says:

    Maria,
    I just have to share my new and yummy idea for the classic green bean casserole.
    First I made a cream of mushroom soup with chopped mushrooms and onion sauteed in a bit of coconut oil.
    In my blender I creamed one box of tofu added a bit of half and half, added it to the pan of cooked veggies. Then seasoned it. Yummy by itself. But with some leftover, I tossed in some canned green beans and slivered almonds and baked it until bubbly. Honestly, I didn’t even miss the original way. Sorry I don’t have exact measurements, I cook to my taste.

    • Ann says:

      Soy is EVIL…soy consumption (even organic and even fermented soy) contributes to the formation of uterine fibroid TUMORS…it messes with your hormones in a TERRIBLE way. PLEASE STOP CONSUMING SOY IMMEDIATELY.

  • Valerie says:

    My hubby LOVES my mom’s oyster stuffing. Do you think I can make this as is/except substitute a pound of raw oysters for the pork?

    Happy Thanksgiving! <3

  • Cynthia says:

    Um, where is the cornmeal in the cornbread recipe?

  • Katie says:

    How many loaves of the “cornbread” do I to make 5 cups of crumbled cornbread? One doesn’t seem like it would be enough.

    • Katie says:

      Nevermind! I crumbled it after it cooled, and it was exactly 5 cups! I’ll let you know how it turns out!

    • Katie says:

      Absolutely delicious! I prepared everything the day before, put it all together, then let it sit it the refrigerator overnight in a casserole dish. Just added a little more chicken broth and put it in the oven the next day! I didn’t use the mushrooms because my brother refuses to eat anything that touches them and used more onion and added some green peppers as well. Not quite like the traditional cornbread dressing I’m used to in the South but a great alternative!

  • Laurie says:

    Just made the cornbread and it is delicious!! Could you share the nutrition facts for just the cornbread please. Gonna make another batch and turn it into stuffing now. Thanks so much and happy Thanksgiving!!!!

  • Cynthia says:

    Oh, my goodness. Had to wrestle the cornbread away from my sweetie to have enough for the stuffing. AMAZING. Going to make this a LOT. 🙂 Thanks, Maria

  • Destiny says:

    Headed to the kitchen to make now!

  • Laura says:

    This recipe is so very close to my grandma’s, so it was a no-brainer for me to try. It was perfect… savory and very tasty and I didn’t feel like I was missing out on anything (except for that too-full sick feeling that normally comes after thanksgiving meal). It will now be my tradition! Thank you!

  • Kim says:

    What does it mean when you have white spots on your nails?

  • Susie says:

    Hi Maria,
    I have a question I have a recipe for yellow cake that calls for 1/4 cup ground golden flax seeds along with the almond and coconut flours – what can I substitute? Or is it a small enough amount not to worry about?

  • Marliene Otto says:

    MMMMM, Cornbread! I have always loved cornbread, and will try this ASAP. I just put a chicken in to roast, so timing couldn’t be better. I saw this while I was looking for info re cataracts. So low carbs will help…how?

    I am so eager to try that ‘cornbread and cornbread stuffing!

    Marliene

  • Marliene Otto says:

    Hi, again.

    I am so new to this web communication…I looked all over the place to find this yesterday, and finally posted a comment on another recipe saying I couldn’t find this one. Well, obviously, I found it again. I did enjoy the cornbread, but am going to adapt the stuffing mix to suit a smaller household. Is it my imagination, or does this bread have a very slightly ‘bluish’ tint?

    How will the leto-adpted diet help cataracts? Stopping the progress, or by reducing them?

    Marliene

  • Michelle says:

    I’m trying to figure out what kind of potassium supplement to buy. It appears that all the links I’ve tried to your store for a potassium supplement are broken. Can you provide any specifics. It seems like there are so many choices!

  • lisa says:

    I need a new B complex but the link seems to be unavailable. Do you have another you could recommend?

  • Samantha says:

    Hi Maria, I’ve been following your plan since the first week of July and have recently noticed horizontal type ridges on my fingernails.. This was the only place I could find anything on nails and vitamin deficiency by you but didn’t see anything pertaining to the kind I currently have. Is there any way you can kindly point me in the right direction? Thank you so much for all you do!

    • cemmerich says:

      One thing this can be a sign of is insulin resistance. Have you checked your blood glucose and ketones? It could also be something called the healing crisis where things get worse as your body heals before it starts getting better. 🙂

      • Samantha says:

        Thank you for the reply! I haven’t checked my ketones and I just had blood work done so should know my glucose soon. It’s never been a problem previously though. The ridges are in the middle part of the nail and at the rate the nail grows the ridges would have probably formed a few months ago (they are very minimal) … back when I first changed my lifestyle.. so could be some deficiencies I had back then that are better now since I don’t seem to have any new ridges forming 🙂

    • Melanie says:

      Hi Samantha, I have been suffering with beta thalasemmia (severe anemia) my entire life. I have had vertical ridges in my nails since childhood. Ask your doctor to check your iron levels. Blessings and good luck.

  • […] my opinion this simple yet flavorful “Cornbread” Stuffing is the perfect one for actually stuffing in the […]

  • JE says:

    Hi Maria, Wondering why the bread has a blue tint to it? Thank you and Happy Thanksgiving!!

  • […] cornbread. Thankfully I discovered a cool little blog – Maria Mind Body Health. There I found a “cornbread” stuffing recipe with a twist. The cornbread is actually made of coconut […]

  • Gail says:

    Hello, I tried making the bread and have a few questions. The bread didn’t really rise at all. Should it? What size bread pan is “small”? I wonder if my pan was too large? Also, the bottom of the loaf is greyish or blueish. Do you know what might have caused this?
    Thank-you for your time, Gail

  • Babycakes says:

    Hi!
    I’m really excited to try this recipe for thanksgiving. I don’t have time to do a test run so I have a couple questions: 1 does using the coconut milk change how well the bread holds together much? 2 which version tastes better? I’m afraid that it will taste too much like eggs if I use 6. 3 How well does the keep in the refrigerator? I’m planning on making the bread the night before but I wasn’t sure if I should bake the stuffing Wednesday night and reheat it for thanksgiving dinner or If I should bake it the morning of. 4 will this recipe still work if I use a combination of coconut flour almond flour and flax meal? 5 lastly do you think Rosemary would taste good in this dish?

    Thank you for the recipe and your time!

  • Carlos says:

    Hi I came across your website today my question is this blue or grey color in the bread has it happened using Bob’s redmill brand coconut flour?

  • Amy says:

    Hi! I made the “cornbread” tonight and am wondering if it’s going to be enough to make the stuffing… The only coconut flour we had at our grocery store is Bob’s; not sure if this is why my bread is so flat. yours looks so fluffy and good! I’m thinking I should make another loaf, but don’t have coconut milk. can i use almond milk instead? sorry to both you, but going to my son’s for Thanksgiving and he follows a keto diet…

    • Maria Emmerich says:

      Yes, Bob’s red mill tend to not bake up like others (same with their almond flour). Yes, almond milk will work. 🙂

  • Leslie says:

    This looks yummy! I love stuffing and this sounds amazing! I’m stopping by from Pinterest & I hope your having a great day!

  • MJ says:

    Hi Maria! it seems that your VITAMIN E link to your Amazon store is not working…could you please forward a new link? Thanks! M.J.

  • Ketolicious says:

    Hi Maria!!

    I was wondering if I can make this recipe and actually stuff the turkey with it, and roast together, is this doable?

    Thank you!

  • Bonnie says:

    Hi Maria — I need to make a big batch — 14 adults. Should I double or triple the recipe. Can I use half almond flour and half coconut flour? I saw the post about tasting like coconut. Is there another oil to use? MCT?

    • Maria Emmerich says:

      Hi!

      I would double the recipe.

      I would try butter if you aren’t dairy free;). MCT still tastes a little like coconut.

  • Carly says:

    Hi, So I was reading through your list of vitamin recommendations and you said NOT to take Magnesium Oxide, unfortunately that is what I have been taking for a few weeks now 🙁 other than stop taking it what should I do? Why exactly do you say not to take it? What type of magnesium should I be looking for?
    Thank You!

  • Scott Gilmore says:

    When the bread cooks what is the difference in taste or texture between using 6 eggs or 3 eggs and 1/3 cup coconut milk?

    thank you
    Scott

  • Jodi says:

    Can you make the stuffing ahead of time and reheat? I’m making the bread today and thought to freeze for one day, make the pork stuffing and then on Thursday put together and cook again. Thoughts?

  • I would like to cut some calories. How do you think it would be without the sausage? Maybe some kind of meat substitute?

  • brandon says:

    I just made this and it looks like an off tint
    green grayish look…is that normal?

  • Ruth Spino says:

    I just made 2 batches of “cornbread”. 1 was made in a non stick pan the other in an older pan not non stick . The one in non stick turned blue the other did not. wonder if that could play a part in blue color.

  • Cassandra says:

    Followed the recipe, but I only yielded about 2 cups from the “cornbread.” Not sure where I went wrong. Going to put it together with 2 loaves of “cornbread.” Has anyone else had this issue?

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