Cornbread Stuffing


With great joy I am pleased to announce that Thanksgiving is just around the corner!

I always gain a lot of weight enjoy really delicious food on this holiday; after all, the food is the best part of Thanksgiving, am I right? Or am I right?

I’m sure that all of you already have your grocery lists written and recipes ready for the day; everything is planned, and you even have your house clean as a button for company! Not to mention, your house smells like pumpkins and sugar cookies, and every autumn decoration in your possession is neatly displayed and well-dusted.

That last paragraph was a total fib. Don’t worry; I wouldn’t pressure you to clean…that’s your mom’s job!

But do allow me to help you out a little bit with your holiday planning and have you add this delectable cornbread stuffing to your recipe list. It is a great spin on traditional bread stuffing, and has much more flavor, but that’s just my personal opinion.

Sweet cornbread tossed with sautéed onions and celery, fragrant chopped sage, savory chicken stock, and tangy, yet sweet, dried cranberries. It bakes together to form an ambrosial, sweet-and-savory side dish to your turkey that is sure to delight your taste buds, as well as your holiday guests’-they’ll never know it’s paleo!


1 pan Sweet Skillet Cornbread, omit the vanilla extract
1 ½ cups chicken stock or broth
½ cup dried cranberries
1 small yellow onion, diced
3 stalks of celery, chopped
2 large eggs, lightly whisked
2 tbsp. of fresh, finely chopped sage
1 tsp. sea salt
½ tsp. ground black pepper

1. Bake the cornbread according to its directions. Once it is done, remove from the oven, allowing it to cool slightly before cutting it into ¾” cubes.
2. To dry out the cornbread, either a.) Allow them to sit out overnight or b.) Place them in the oven at 200° F. for 30-40 minutes, stirring every ten minutes or so, until the cubes are beginning to become a bit dry/stale-like.
3. Preheat your oven to 350° F and grease a medium-sized baking dish preferably with ghee, or with coconut oil.
4. Melt ghee or coconut oil in a small skillet over medium heat. Add to the skillet the diced onion and chopped celery, and sauté until the onion is translucent.
5. Place the cubed cornbread in a large bowl; pour the celery and onion mixture over the cornbread and then add the whisked eggs, cranberries, and seasonings. Pour in the chicken stock and stir well until the mixture is very moist.
6. Spread the stuffing evenly in the baking dish and bake for 30 minutes, or until warm completely through and slightly brown on top.

Question of the Day: “What is your favorite Thanksgiving food/side dish?”
~ There’s no denying any of the delicious foods at a copious Thanksgiving feast, but my personal favorites are stuffing, sweet potato casserole (with marshmallows, of course!) and whatever scrumptious desserts may be offered!