Grain-Free “Cornbread” Dressing
Grain-Free "Cornbread" Dressing
Ingredients
- 1 batch Mock Cornbread (cooked and cooled)
- 2 cups Almond Flour (toasted)
- 2 cups Organic Onion, diced
- 1 cup Organic Celery, diced
- ½ cup Grass-fed Butter, melted
- 1 T Poultry Seasoning (recipe attached if you’d like to make your own)*
- 1 T Sage Powder
- ¾ tsp Pink Himalayan Salt
- ½ tsp Ground Black Pepper
- 4 cups Homemade or Store-bought Chicken Stock
- 2 Eggs, beaten
- 2 T Baking Powder
Instructions
- Preheat oven to broil 500 degrees and move the shelf up to top rung.
- Line a shallow baking dish with parchment and spread the 2 cups of almond flour in the pan. Broil, to toast, the almond flour for 1-2 minutes, but stay close and check on it so it doesn’t burn. Take the pan out of the oven and allow to cool.
- Take the cooked and cooled mock cornbread and break it up by hand until crumbly in a large bowl. Add the toasted almond flour and set aside.
- Dice the onions and celery. Melt ½ cup butter in a large skillet and saute the onions and celery until the onion is transparent.
- Add the onions, celery and butter to the dry ingredients and mix well.
- Add all the other ingredients and mix together well. (The batter will be “gloppy” and that is good!)
- Pour the dressing into a 9x13 casserole dish and bake at 350 degrees for an hour. If the dressing is not browned on top or firm to the touch in the center, cook the dressing a bit longer.
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