Corn-free Cornbread Stuffing

Updated at: Thu, 17 Aug 2023 03:09:02 GMT

Step 1

Prepare the corn-free cornbread

Step 2

Preheat the oven to 325 degrees Fahrenheit. Line an 8x8 inch baking dish with parchment paper.

Step 3

In a large bowl, combine the first 6 “cornbread” ingredients: tiger nut flour through sea salt. Whisk together.

Step 4

In a medium bowl, combine the rest of the ingredients and whisk together until smooth. If you need to, heat the coconut milk gently to get the shortening to dissolve.

Step 5

Add the wet ingredients to the dry ingredients and mix together. Allow to sit 5 minutes to thicken, then transfer to the prepared baking dish.

Step 6

Bake in a preheated oven at 325 degrees Fahrenheit for 40-50 minutes, or until the center of the cornbread is set. If the edges start to brown too much but the center is not set yet, reduce the heat to 300 degrees and bake until the center is set.

Step 7

Allow to cool, then chop the bread into 1-inch pieces.

Step 8

Prepare the stuffing:

Step 9

Preheat the oven to 350 degrees Fahrenheit.

Step 10

Sauté the diced onion and sliced celery in olive oil for 8-10 minutes over medium heat. Don’t allow the onion to burn.

Step 11

Add the dried cranberries and herbs and cook for another 2 minutes.

Step 12

In a large bowl, combine the sautéed vegetables and most of the chicken broth. Stir in most of the chopped “cornbread” and mix gently, taking care not to break up the “cornbread” too much. Add a few more tablespoons of chicken broth if you like a “wetter” stuffing.

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