Paleo Stuffing

Some people call this dressing and I never understood that. Most of the time dressing is served for Thanksgiving and made with bread, as a base. So it’s not like it’s liquid-y, like salad dressing, which is what I think of when I hear the word dressing.

Paleo StuffingPaleo Stuffing

If you know why they call it dressing, I’d love to hear why.

Paleo Stuffing

I call it stuffing, because that’s typically what you do with it.

You stuff it! In the bird it goes, it cooks and then you serve it. Although that’s not how I cooked mine. ;)

Paleo Stuffing

So that’s what I’ve got for you today. Paleo Stuffing! You can add it to your Paleo Thanksgiving menu or even just serve it for a big get together with friends. :)

Paleo Stuffing

Just be sure to plan ahead.

You’ll want to prepare the Maple Paleo Cornbread at least a day ahead, but don’t worry it’s super easy and won’t take too much time (or refrigerator space!).

Paleo Stuffing

Look…a bird

Last night I went to see the premiere of Catching Fire with my sister, Jeff & Dave and it was absolutely fantastic.

Paleo Stuffing

Whether you’ve read the Hunger Games books or not, I guarantee you will enjoy it. :)

I’ve found when they turn books into movies that it’s not a good idea to finish reading the book and immediately go see the movie, because of all the discrepancies. I read The Hunger Games series a while ago so I didn’t remember all the little details they left out, but my sister did. She read the books around the same time as me but her 12 year old brain remembered every flaw! The movie did a great job of bringing Katniss’ story to life.

Plus, they had the Divergent preview before the movie started – and I’m SUPER excited for that!

How about you? Are you into the young adult fiction? :)

Paleo Stuffing

Ingredients

  • 8 cups Maple Paleo Cornbread
  • 1lb mild italian sausage, removed from casings
  • 2 tablespoons grass-fed butter (divided)
  • 3 stalks of celery, chopped
  • 4 garlic cloves, sliced
  • 1 fennel, chopped, plus fronds for serving
  • 1 onion, chopped
  • 8oz (baby bella) crimini mushrooms, sliced
  • 1 red bell pepper, chopped
  • 1 bosc pear, chopped
  • 1/2 cup dry white wine
  • 2 tablespoons fresh flat parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 cups chicken broth (divided)
  • 3 organic eggs

Directions

  1. Before you do anything, prepare the Maple Paleo Cornbread a day ahead! Store the leftovers on the counter then get this party started.
  2. Preheat the oven to 300°F.
  3. Chop the cornbread into 1″ cubes and divide between two rimmed baking sheets. Bake the cornbread for 20 minutes, toss, rotate the trays so each bakes evenly and bake for another 20 minutes until mostly browned.
  4. In a large skillet over medium-high heat brown the italian sausage, breaking up with a wooden spoon. Once browned transfer the meat to a large-sized mixing bowl.
  5. Reduce the heat to medium and melt 1 tablespoon of butter in the same skillet and scrape up remaining sausage bits. Add celery, garlic, fennel (reserve fronds) and onion to the skillet and cook until the fennel is tender, about 10 minutes. Transfer the vegetable mixture to the mixing bowl with the cooked italian sausage.
  6. Melt final tablespoon of butter in the skillet. Add mushrooms, red pepper, pear and white wine. Increase heat to medium-high and cook stirring occasionally until the wine has almost completely evaporated. Remove pan from heat and transfer mushroom mixture to the large mixing bowl with the rest of the ingredients.
  7. Add parsley, thyme, dried oregano, sea salt, black pepper, baked cornbread and 1 1/2 cups of chicken broth to the large mixing bowl. Toss to combine and let sit for 10 minutes.
  8. Increase heat to 400°F and butter a 15x11x2″ baking dish.
  9. Add remaining 1/2 cup of broth and toss to combine. Bread will be moist but not soggy, add more chicken broth if that’s not the case.
  10. Beat 3 eggs in a small bowl before pouring into the large mixing bowl. Toss until everything is coated then transfer stuffing to the extra large baking dish. Cover the top with foil and bake for 30 minutes. Remove the foil and bake until the top is golden and crisp on top.
  11. Remove from oven, top with chopped fennel fronds and serve.
  12. Enjoy! :)

A Paleo Thanksgiving Menu