December 19, 2018
Forever a holiday classic. I’m a firm believer that no one should be defined to a restrictive diet. And while I’ve used restriction in the form of elimination to better understand the effect certain food groups have on my physical & mental state – I am a realist and know that every meal I eat won’t meet the highest of standards I set for the food that goes in my body.
One way I’ve learned to navigate maintaining a healthier lifestyle is just revamping and empowering some of my favorite dishes with better, wholesome ingredients. Insert the better than ever Simple Cornbread Stuffing here. I swapped out the butter for some healthier fats like ghee & nutrient filled bone broth. Also most cornbread mixes are naturally gluten free. I promise you, just because I’m saying this dish is a healthier version of a classic Fave, the same seasonings & flavor are all present.
I made this for my family, who many probably don’t even know what Paleo means, and don’t look twice at a Little Debbie, didn’t even blink when they dove into this treat!
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
- 5 C sourdough cubes, dried/stale (1/2 - 1 inch cubes)
- 5 C cornbread cubes, dried/stale (1/2 - 1 inch cubes)
- 2 C finely chopped yellow onions
- 2 C finely chopped celery
- 3 Cloves garlic, minced (about 1 TBSP)
- 1/4 C finely chopped fresh sage
- 1/4 cup chopped flat-leaf parsley
- 1 TBSP dried rosemary
- 1 TBSP dried thyme
- 1 TBSP salt
- 1 tsp pepper
- 2 1/2 cups chicken or veggie broth
- 2 eggs
Instructions
- Dry Out Bread
- Option 1: Leave bread cubes on counter top for 24-48 hours allow to dry out.
- Option 2: Preheat oven to 250°.Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
- *Cooking Instructions:
- Preheat oven to 350. Grease a 2.5 Qt baking dish (or 9 X 13). Set aside.
- Prepare a large bowl by adding in the bread. Set aside
- In a large skillet, over medium heat melt butter. Add onions & celery. Allow to cook about 10 - 12 minutes, until they are softened. To the skillet add the garlic, rosemary & parsley. Allow to get fragrant about 30 seconds to 1 minute. Remove from heat & add the mixture to the bowl of bread. Also add in Salt & Pepper. Mix the bread & onion mixture until well combined. Toss gently to combine.
- In a small bowl, whisk together the eggs & chicken broth. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil or lid, and bake for 40 minutes.
- Remove Lid & cook under the broiler for 3-5 minutes to achieve a crispy top layer.
