Paleo "Corn Bread" Stuffing

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Stuffing is my favorite side dish!  I just love to pour gravy over on Thanksgiving then use it multiple ways for left overs!  

What I love to do with my left over stuffing?

  • Make an open-faced sandwich with turkey, stuffing, cranberry sauce and gravy.
  • Turn stuffing into muffin cups.  Add in left over green beans, sweet potato casserole and chopped up turkey!  Of course, gravy...  We just love our gravy.
  • Bake in a sheet pan then cube - re-bake and use as croutons in your turkey soup.
  • Make a turkey pot pie and use your stuffing as the cover..




  • 2 tablespoons coconut oil
  • 2 cups almond flour (I use blanched)
  • 1/2 cup tapioca flour
  • 1/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 5 large eggs
  • 3 tablespoons apple cider vinegar
  • 1/2 cup coconut milk
  • 1 pound ground pork
  • 2 celery stalks
  • 1 large carrot, chopped (or 2 small)
  • 1/2 cup yellow onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Poultry seasoning
  • 1/2 teaspoon allspice
  • 1 1/2 cup chicken or turkey broth
  • 4 tablespoons unsalted butter


  1. Preheat oven 305 degrees F.

  2. To make the "corn bread:

    1. Brush oil to a large baking sheet pan
    2. In a large bowl add in the almond flour, tapioca flour, coconut sugar/crystals, baking powder, baking soda and salt.  Use a whisk and combine well.
    3. In another bowl whisk the eggs then add in the apple cider vinegar and milk.   
    4. Pour the wet ingredients into the dry and combine well.
    5. Carefully slide the rack from your oven (using an oven mitt) and pour batter into the hot pan.
    6. Bake for about 25-27 minutes; to test insert a toothpick in the center of the bread and it will come out clean.
    7. Let cool completely.
    8. Flip pan over on a large board.  Cut into cubes then put back in the oven for 10-13 minutes (until nice and brown and resemble croutons)
    9. Then bake on a sheet pan for 10-15 minutes.  (They will resemble croutons).
  3. Heat a large sauté pan with oil over medium heat.  Add pork and cook for about 7 minutes breaking apart into small pieces while cooking.  

  4. Add celery, carrots, onion, garlic, salt and pepper. Let sauté together for about 5-6 minutes. Take out of pan and put into a large bowl.

  5. Toss in "corn bread" cubes (about 5 cups).  Add in poultry seasonings, allspice and broth.  Toss together.

  6. Take 2 tablespoons of butter and coat your baking dish.  Add more if it is not enough for your dish. Add in stuffing mix.  Take the remaining butter and cube and top on stuffing.  Bake for one hour. 

  7. Note: Check it when you are baking so it doesn’t dry out.  I like to drizzle turkey drippings or more broth over the top about 1/2 way through.

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