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Paleo Cornbread Stuffing takes 30 minutes to prepare.

Paleo Cornbread Stuffing takes 60 minutes to cook.

Paleo Cornbread Stuffing makes 9 servings.

The ingredients for Paleo Cornbread Stuffing are:

6 large Egg, fresh, whole, raw
8 tbsp Earth Balance Natural Buttery Spread
.75 cup Silk, Light Vanilla Soymilk
12 tbsp Bob's Red Mill Coconut Flour
.5 cup Bob's Red Mill Tapioca Starch (by IAMDIOSA)
1 tsp Baking Soda
0.5 tsp Cream Of Tartar
1 medium (2-1/2" dia) Onions, raw
2 tbsp bouillon, chicken,granulated sodium free HERB-OX (by MURKOV)
3 stalk, large (11"-12" long) Celery, raw

Here is how you make Paleo Cornbread Stuffing:

1) Preheat oven to 3502) In a large bowl, whisk eggs, butter and almond milk3) Add sage, one tablespoon of the poultry seasoning, salt , baking soda, cream of tartar, coconut flour and tapioca starch and mix until smooth.4) Pour batter into a buttered shallow baking dish and bake for 25 minutes. Meanwhile, heat medium skillet and spray pan with spray oil.5) When heated, add celery and onion; saute until vegetables are tender and onions are transparent ? about 10 minutes.6) When ?bread? is fully cooked, remove from oven, let cool then crumble into large bowl.7) Add saut?d vegetables, chicken base, the remaining poultry seasoning and water. Taste, and add salt, pepper to taste.8) Fold to combine taking care not to break the bread chunks down too much9) Pour mixture into buttered 9?11 baking dish and place in oven10) Bake for 30 minutes or until dressing firms up.Serving Size: 9 servingsNumber of Servings: 9Recipe submitted by SparkPeople user ASTRZELE.

The nutritional information for Paleo Cornbread Stuffing is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 215.6

• Total Fat: 14.1 g
• Cholesterol: 124.0 mg
• Sodium: 303.4 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 4.7 g
• Protein: 6.3 g