• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook Eat Well
  • Easy Healthy Recipes
  • Paleo
  • Keto
  • Healthy Living
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Easy Recipes
  • Paleo
  • Keto
  • Favorites
  • Healthy Living
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Sides

    Cornbread Stuffing (Paleo, Gluten Free)

    November 8, 2018 Updated: November 15, 2021 by Lisa Wells / 16 Comments

    Gluten free stuffing

    This paleo stuffing recipe is grain-free but full of traditional Thanksgiving stuffing holiday flavors. A gluten-free stuffing that's a paleo spin on traditional cornbread dressing.

    Gluten-free stuffing with paleo cornbread

    Think you have to give up Thanksgiving stuffing if you're eating paleo or keto? Not anymore! You can have all the goodness of traditional stuffing in a low carb paleo stuffing that everyone will love.

    How to make paleo stuffing

    This paleo stuffing is based on the traditional cornbread dressing I've made for years. The hint of sweetness and spice with the vegetables, herbs, and pecans is a family favorite. It's not Thanksgiving at my house unless we have cornbread dressing. This version uses my gluten-free, grain-free (no corn) paleo cornbread recipe.

    I always cook the stuffing in a casserole dish, which technically makes it a dressing. But I find it so much easier to assemble the dressing after I put the turkey in the oven. This really speeds up the prep time on Thanksgiving Day.

    Paleo Cornbread Dressing Recipe

    While the stuffing recipe is not difficult, it is a little bit time-consuming because you have to bake the cornbread first. I bake the cornbread the day before and let it sit out overnight to dry out. Getting this done ahead of time makes it so much easier.

    Enlisting help chopping the vegetables also makes the prep quicker. And holidays are all about spending time with family and friends, hanging out in the kitchen. Once you have all the ingredients prepped, the paleo stuffing is easy to put together. Watch the video below to see how to make the paleo stuffing.

    Serve this gluten-free stuffing with easy paleo gravy and a side of paleo cranberry sauce for a traditional Thanksgiving dinner. For a full paleo Thanksgiving menu, here's every recipe you need for an easy paleo Thanksgiving!

    This post contains some affiliate links, you can read my full disclosure here.

    And for a keto version of this cornbread stuffing, be sure to use a keto cornbread recipe. I love this coconut flour version from Cassidy's Craveable Creations. Cassidy also has amazing keto sandwich bread and buns that are perfect for leftover turkey sandwiches in her Keto Breads cookbook.

    Paleo stuffing recipe video

    Paleo Cornbread Stuffing

    A gluten-free, grain-free stuffing that's full of traditional Thanksgiving holiday flavors.
    4.67 from 3 votes
    Print Save Email
    Prep Time: 20 mins
    Cook Time: 40 mins
    Total Time: 1 hr
    Servings: 12 servings
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Low Carb, Paleo, Vegetarian
    Author: Lisa Wells

    Ingredients

    • 8 cups paleo cornbread cubed
    • ¼ cup organic ghee
    • 1 medium sweet onion chopped
    • 3 ribs celery chopped
    • 1 green pepper chopped
    • 1 bunch green onion chopped
    • 1 cup chopped pecans
    • ¾ teaspoon sea salt
    • ½ teaspoon fresh ground pepper
    • ¼ teaspoon cayenne pepper
    • ¼ cup chopped fresh parsley
    • 1 tablespoon chopped fresh thyme
    • 2 eggs beaten
    • ¾ cup chicken stock or vegetable stock

    Instructions

    • Preheat oven to 300 degrees. Spread cubed cornbread on a baking sheet and toast 10-15 minutes, until lightly browned. Set aside to cool. Increase oven temperature to 350 degrees.
    • Melt ghee in large skillet over medium heat. Saute onions, celery, green pepper, and green onion until soft.
    • Combine cornbread, cooked vegetable mixture, pecans, salt, pepper, cayenne pepper, parsley, and thyme in large bowl.
    • Fold eggs into cornbread mixture. Add chicken stock, a little at a time until cornbread is evenly moistened but not soggy.
    • Place stuffing in greased baking dish. Cover with foil and bake 30-40 minutes at 350 degrees.

    Notes

    For vegetarian substitute vegetable stock for chicken stock.
    For keto use keto cornbread.

    Nutrition

    Calories: 288kcal Carbohydrates: 11g Protein: 7g Fat: 24g Saturated Fat: 5g Polyunsaturated Fat: 0g Monounsaturated Fat: 0g Trans Fat: 0g Cholesterol: 101mg Sodium: 348mg Potassium: 124mg Fiber: 2g Sugar: 5g Vitamin A: 320IU Vitamin C: 11.6mg Calcium: 60mg Iron: 1.6mg
    Keyword: Thanksgiving
    Did you make this recipe?Please leave a star rating above and share your photo on social. I love seeing what you've made!

    More Thanksgiving recipes

    Paleo Pumpkin Pie

    Paleo Pumpkin Pie

    3-Ingredient Paleo Cranberry Sauce

    3-Ingredient Paleo Cranberry Sauce

    Easy Paleo Gravy {gluten-free, grain-free}

    Easy Paleo Gravy

    More Sides

    • How to Roast a Whole Butternut Squash or Pumpkin
    • 20 Sides For Ribs That Are Easy, Tasty & Healthy
    • 21 Side Dishes For Chicken: Easy, Delicious, And Healthy
    • Easy BBQ Sides! Crowd Pleasing Recipes That Are Secretly Healthy
    11.7K shares
    • Facebook
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Judi

      November 17, 2016 at 1:22 pm

      This cornbread stuffing sounds great and I am going to try it next week! I'm guessing you doubled your cornbread recipe to get the 8 cups needed for the stuffing? Thank you!

      Reply
      • Lisa

        November 21, 2016 at 1:04 pm

        Hi Judy, I don't double it, I just use one batch of cornbread. I cut it into 2 layers, then cut it into 1/2 inch cubes and it makes enough for the stuffing. Hope you enjoy it!

        Reply
    2. Anette

      November 21, 2017 at 5:06 pm

      Could I sub flax eggs?

      Reply
    3. Amanda

      October 17, 2018 at 6:24 pm

      This looks so good! I'm definitely going to try it; I actually just pulled the cornbread out of the oven 😉 I do have a question: when I make my usual cornbread, it has a lot more liquid in it and it is more of a bread pudding like consistency. Is it possible to skip toasting the cornbread and maybe add a little more broth to get that really soft southern dressing texture? Going to try it as written right now, though. ☺

      Reply
      • Lisa

        October 18, 2018 at 2:22 pm

        Hi Amanda, keep in mind grain-free breads do not absorb as much liquid as traditional cornbread. That having been said, you can definitely adjust the amount of stock you add to your liking. Hope you enjoy it!

        Reply
    4. Amanda

      November 19, 2018 at 12:26 pm

      This looks delicious! Do you think flax eggs would work just as well as the eggs?

      Reply
    5. Nicole

      November 22, 2019 at 7:30 pm

      This looks delicious, do you think I could make it the night before then reheat it the next day?

      Reply
      • Lisa

        November 26, 2019 at 12:05 pm

        Hi Nicole, I usually bake it on Thanksgiving and reheat it the next day for leftovers so I don't see why not.

        Reply
    6. Patti Fitzpatrick

      October 16, 2020 at 2:52 pm

      I am excited to make this recipe. There are two school of southern cornbread. Sweet vs savory. I fall in the savory camp and NEVER sweeten my cornbread. Can I omit the honey without harming the recipe?

      Reply
      • Lisa

        October 16, 2020 at 3:07 pm

        Hi Patti, I have not tested the cornbread recipe without the honey so I don't know how it will turn out. It does add some moisture, so you may need to compensate for that if you try leaving it out. Hope that helps!

        Reply
    7. Barbara A Mulleneaux

      December 22, 2020 at 4:21 pm

      I want to make the stuffing. Are 16 squares 8cupsnor does this need to be doubled?

      Reply
      • Lisa

        December 31, 2020 at 3:30 pm

        Hi Barabara, I use one recipe of the paleo cornbread to make one batch of stuffing.

        Reply
    8. olivia

      November 10, 2021 at 2:58 pm

      Can I leave the onion out? My friend is allergic 🙁

      Reply
      • Lisa

        November 11, 2021 at 1:03 pm

        Hi Olivia, it will change the flavor a bit but you can leave it out. I would probably sub a little bit of diced carrot in place of the onion to add some natural sweetness.

        Reply
    9. Nancy Witcher

      February 23, 2022 at 7:15 pm

      In my family, we love sage in our dressing. Are there any changes I need to make, if I add sage?

      Reply
      • Lisa

        March 07, 2022 at 12:06 pm

        You can switch up the herbs to make different variations, but I would go light on the sage since it's such a strong flavored herb.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome! I'm Lisa. If you're looking for easy ways to make healthy eating and living well a part of your lifestyle—without giving up all the foods you love or spending hours in the kitchen—you're in the right place.

    More about me →

    Popular

    • Crock Pot Chicken Soup (Keto, Paleo, Whole30)
    • Easy Italian Dressing Grilled Chicken
    • How To Make Herbes de Provence
    • Almond Flour Apple Muffins (Paleo, Gluten Free)

    Footer

    ↑ back to top

    Explore

    • How to Stock Your Pantry
    • Paleo Recipes
    • Keto Recipes
    • Whole30 Recipes
    • Air Fryer Recipes
    • Instant Pot Recipes

    Connect

    • Sign Up! for free weekly recipes and updates

    About

    • About
    • Privacy Policy
    • Disclosure
    • Copyright & Reprint Policy
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2012 - 2022 Cook Eat Well

    11.7K shares