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.
Paleo "Cornbread" Stuffing
1.5 cups almond flour or meal
1/2 tsp. baking soda
1/2 tsp. salt
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.
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.