This Corn-free Cornbread Stuffing is a favorite for Thanksgiving day and all through the fall season. It is made with classic Fall herbs and ingredients as well as an easy, delicious corn-free cornbread that tastes just like the real thing without any leaky gut side effects. This Thanksgiving stuffing is AIP- and keto-friendly and will be a favorite for everyone at the holiday table, even if they’re not following a special diet.
AIP corn-free cornbread
The main ingredient in this Thanksgiving stuffing casserole is my AIP corn-free cornbread, made with a combination of flours that give it an undeniable cornbread flavor and texture, without the gut-irritating effects of cornmeal. The bread is made with tigernut flour, coconut flour, and arrowroot starch, all of which are gluten-free, grain-free flour alternatives.
The cornbread recipe is very easy to make: combine all the dry ingredients in one bowl, all the wet ingredients in another bowl, then mix together and transfer to your 8×8 inch baking dish. Bake for 40-50 minutes, allow to cool, and the cornbread is ready to enjoy or use for this stuffing recipe.
I recommend making a double batch: one to enjoy as a side dish, and one to use to make stuffing. If doubling the “cornbread” recipe, divide the batter between two 8×8 inch baking dishes, or use one 9×13 inch baking dish.
AIP Thanksgiving stuffing – full of healthy ingredients
The other ingredients in this stuffing, aside from the AIP “cornbread,” are all my favorite classic stuffing ingredients: onion, celery, dried cranberries, and lots of herbs, such as rosemary, sage, and thyme. A little organic chicken broth is also added to bind it all together and give the stuffing a lot of flavor.
Celery is a great ingredient to use because it adds a nice crunch and flavor to this stuffing without adding significant calories. Celery also reduces inflammation and supports digestion. Onions add a lot of aromatic flavor and are high in vitamin C, which is a powerful antioxidant and high in B vitamins folate and pyridoxine, which help with metabolism and nerve function. Herbs like rosemary, sage, and thyme give this stuffing the classic Fall flavor and have anti-inflammatory and anti-tumor properties. Dried cranberries add a touch of sweetness and are rich in antioxidants. Make sure to use dry cranberries that don’t have any sugar added.
How to make AIP stuffing
To make the stuffing, sauté diced onion with celery to soften it and bring out the sweetness in the onions.Then add the herbs and dried cranberries. Combine the sautéed veggies with chopped “cornbread” and chicken broth and mix together.
Transfer to an 8×8 inch baking dish and bake at 350 degrees Fahrenheit for 20-30 minutes, or until the stuffing is golden brown on top and baked through on the bottom.
Serve this AIP stuffing with herb-roasted Thanksgiving turkey and your favorite Thanksgiving side dishes, such as bacon, parsnip, and rutabaga mash, cinnamon coconut sweet potato mash, and cherry-roasted brussels sprouts. Finish your Thanksgiving meal with an AIP-friendly dessert, such as this pumpkin roll.
Corn-free Cornbread Stuffing
For the corn-free cornbread
- 1/2 cup 120.00 ml tiger nut flower
- 1/2 cup 120.00 ml coconut flour
- 1/4 cup 60.00 ml arrowroot flour
- 2 tspn baking powder aluminum free
- 1 tsp 4.93 ml baking soda
- 1/2 tsp 2.46 ml sea salt
- 1 cup 240.00 ml coconut milk
- 3 tbsp NaN ml palm shortening
- 3 tbsp 44.36 ml honey
- 1 tbsp 14.79 ml apple cider vinegar raw
- 1 tbsp 14.79 ml gelatin
For the stuffing
- 1 Prepared cornbread chop into 1-inch pieces
- 1 onion diced
- 3 stalks celery thinly sliced
- 1 tbsp 14.79 ml olive oil
- 1/4 cup 60.00 ml dried cranberries
- 1 tsp 4.93 ml rosemary finely minced
- 1 tsp 4.93 ml fresh sage finely minced
- 1 tsp 4.93 ml dried thyme
- 1/2 cup 120.00 ml chicken broth
- sea salt to taste
- ground black pepper to taste
- Preheat the oven to 325 degrees Fahrenheit. Line an 8x8 inch baking dish with parchment paper.
- In a large bowl, combine the first 6 “cornbread” ingredients: tiger nut flour through sea salt. Whisk together.
- In a medium bowl, combine the rest of the ingredients and whisk together until smooth. If you need to, heat the coconut milk gently to get the shortening to dissolve.
- Add the wet ingredients to the dry ingredients and mix together. Allow to sit 5 minutes to thicken, then transfer to the prepared baking dish.
- Bake in a preheated oven at 325 degrees Fahrenheit for 40-50 minutes, or until the center of the cornbread is set. If the edges start to brown too much but the center is not set yet, reduce the heat to 300 degrees and bake until the center is set.
- Allow to cool, then chop the bread into 1-inch pieces.
- Preheat the oven to 350 degrees Fahrenheit.
- Sauté the diced onion and sliced celery in olive oil for 8-10 minutes over medium heat. Don’t allow the onion to burn.
- Add the dried cranberries and herbs and cook for another 2 minutes.
- In a large bowl, combine the sautéed vegetables and most of the chicken broth. Stir in most of the chopped “cornbread” and mix gently, taking care not to break up the “cornbread” too much. Add a few more tablespoons of chicken broth if you like a “wetter” stuffing.
- Transfer to an 8x8 inch baking dish and bake at 350 degrees Fahrenheit for 20-30 minutes, or until the stuffing is golden brown on top and baked through on the bottom.