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.
Dressing Vs. Stuffing – The Big Debate
If you know why they call it dressing, I’d love to hear why.
I call it stuffing, because that’s typically what you do with it.
You stuff it! In the turkey the stuffing goes. It cooks and then you serve both the turkey and stuffing together.
Although that’s not how I cooked it, this time around. ;)
Add this Paleo Stuffing to your Paleo Thanksgiving menu or serve it for a big get together with friends. You can even prepare it for a delicious dinner for two and have plenty of leftovers to enjoy, warm or cold, on the days that follow.
No matter which way you slice it, this recipe is definitely a treat. Not something I would prepare and serve every day.
Don’t Forget the Vegetables
This recipe includes a host full of vegetables, seasonings, fruits and meat. Be sure to up the ante with a sampling of different roasted, braised, sautéed or steamed vegetables. Mix them all together for a beautiful and delicious medley of home made veggies.
Be sure to plan ahead
You’ll want to prepare the Maple Paleo Cornbread at least a day ahead, but don’t worry because it’s super easy and won’t take too much time (or refrigerator space!).
- 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
- Before you do anything, prepare the Maple Paleo Cornbread a day ahead! Store the leftovers on the counter then get this party started.
- Preheat the oven to 300°F.
- 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.
- 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.
- 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.
- 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.
- 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.
- Increase heat to 400°F and butter a 15x11x2" baking dish.
- 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.
- 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.
- Remove from oven, top with chopped fennel fronds and serve.
- Enjoy! :)