Southern "Cornbread" Dressing (Grain-Free)
Cornbread Dressing is a favorite classic southern recipe...made with real-food ingredients! You won't believe this is corn-free!
Equipment
- Casserole Dish
Ingredients
- double batch of my cornbread
- 2 pasture-raised eggs
- 2 1/2 cups chicken bone broth
- 1 cup celery
- 1 cup onions
- 1 1/2 tablespoons ground sage
- 1/2 teaspoon poultry seasoning
- 1 teaspoon sea salt
Instructions
Prep In Advance The Day Before:
- Make a double batch of my cornbread. Let it cool and put in an air tight container to be ready the next day to make the dressing. Store in the fridge overnight.
The Day Of:
- Preheat oven to 350 degrees. Take your cornbread out of the fridge and crumble into a large bowl.
- In a skillet, add avocado oil and sauté onion and celery until soft for about 5-7 minutes.
- Add the sautéed vegetables to the cornbread mixture along with the seasonings, chicken broth & raw eggs. Stir together & mix well.
- Next, transfer the mixture to a casserole dish and bake for 55 to 60 minutes. Start checking at 55 minutes. I usually go the full 60 minutes or even a few minutes longer.
- Serve warm with my Paleo Turkey Gravy for the best Thanksgiving dressing experience!
Notes
Start checking at 55 minutes. I usually go the full 60 minutes or even a few minutes longer. It all depends on how you like it...some like it more or less moist than others. I like a good balance.
Tried this recipe?Let us know how it was!