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Paleo Cornbread Stuffing

A gluten-free, grain-free stuffing that's full of traditional Thanksgiving holiday flavors.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: Thanksgiving
Diet: Gluten Free, Paleo, Vegetarian
Servings: 12 servings
Calories: 288
Author: Lisa Wells



  • Preheat oven to 300 degrees. Spread cubed corn bread on 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.


For vegetarian substitute vegetable stock for chicken stock.


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