Paleo Cornbread Stuffing

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I’m prepping to make some paleo stuffing! You will want to make your bread a couple days in advance so it can COMPLETELY dry out! I am so excited for this! I never liked stuffing as a child- then fell in love- then found out I was gluten inter ant and haven’t had it since. So here we go!
Paleo Corn Bread {adapted from A Girl Worth Saving’s blog}
 4 eggs
2 tbsp apple cider vinegar
1 c water
1/4 c melted coconut oil
1/2c coconut flour
1/2 tsp garlic powder
1/4 tsp sea salt
1/2 tsp baking soda
1 tsp ground celery seeds
1. Take out the eggs and let them sit at room temp- I cracked them in a bowl and let it sit for 20 mins
2. Add apple cider vinegar, water, melted coconut oil ( not hot) and blend on low for 30 seconds
3. Add coconut flour,  garlic powder, sea salt, baking soda & ground celery seeds. Blend for 1 minute.
4. Grease baking sheet with coconut oil.
5. Pour batter into pans and bake at 350f for 45 minutes or until toothpick comes out clean. Check a couple spots because I feel like it cooked a bit unevenly.
6. If you want that golden look on top- take it out of the oven 1 minute before it’s done and brush coconut oil on top.
7. Let the loaf cool.
8. Remove from bread pan, brake into chunks and lay it out on a pan for a couple of days so the loaf completely dries out….. So you can use it it make stuffing:)
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1/3 c ghee
 3 celery stalks
1 mini red pepper
3/4 chopped onion
1 tbsp ground sage
1/2 tsp fresh thyme
1/2 tsp fresh rosemary
1/2 tsp black pepper
1/2 tsp sea salt
1/4 c veggie broth
1. Once your bread is dried out you can begin!
2.Pre heat oven to 350f
3. In a frying pan heat ghee on med heat and sautée celery stalks, mini red pepper, chopped onion, ground sage,  fresh thyme, fresh rosemary, black pepper, sea salt until quite fragrant and onions are soft and translucent.
4. Brake your corn bread {recipe posted above} into small pieces and add to frying pan.
5. Add veggie broth and mix bread in. Either stuff a turkey with your stuffing, or transfer stuffing to a baking dish, cover with tinfoil and bake for 45 minutes.

xo erin


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