Friday, October 26, 2012

Paleo "Cornbread" Stuffing

Today's recipe is a little bit of an experiment; I wouldn't usually be thinking of stuffing in October, but I had been mulling over a couple of ideas and wanted to try it out. Since I'm spending Thanksgiving at my parent's house this year, I also know the stuffing served will not go on my plate.

It has nothing to do with paleo. My mother makes her grandmother's stuffing each year, and while I'm all for heritage, I've never liked the dish. It's very heavy, containing a ton of chestnuts, white bread and the kind of sausage that's sold in a roll.

When I was in my twenties, my ex-husband and I made our own Thanksgiving for the first time. I had my first taste of southern cornbread stuffing, and loved it. I liked the juxtaposition of sweet and savory, and found it much liker than my family's recipe.
This year I wanted to come up with my own paleo-friendly riff on the dish, using the almond flour flatbread recipe I've often served up in lieu of cornbread. I was very pleased with the results, and plan to revisit it again next month with fresh cranberries.

Paleo "Cornbread" Stuffing

"cornbread":
1.5 cups almond flour or meal
1/2 tsp. baking soda
1/2 tsp. salt
4 eggs 
1/3 cup raw honey

Preheat oven to 320. Combine ingredients well and pour into 2 small, greased loaf pans. Bake for 15-20 minutes or until golden. Allow to cool, then crumble on a baking sheet.

stuffing:
"cornbread" crumbles
1 tbs. olive oil
1/2 large onion, diced
6 breakfast sausage links, cases removed
1 large stalk celery, chopped
2 small apples, diced
1/4 cup dried cranberries or golden raisins
2 minced garlic cloves
1 tsp. dried sage
1 tsp. dried thyme
1 cup chicken broth, divided
salt & pepper, to taste
1/2 cup apple cider

Raise oven temperature to 350. Bake cornbread crumbles for 15-20 minutes, or until crisp but not brown. Allow to cool.

Meanwhile, heat oil in a large skillet over medium heat. Add sausage, onion and celery, cooking for 5 minutes. Add apple, cranberries and garlic, sage and thyme. Cook for another couple of minutes, stirring. 

Add 1/2 cup broth and cook until most of liquid is absorbed (for me this was another 5 minutes). Season with salt and pepper and remove to a large bowl.

Add crumbled bread to bowl and toss to combine. Drizzle remaining broth and cider over the mixture and toss again. Pour stuffing into a greased baking dish and cover with foil. Bake for 40 minutes.

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