Cornbread and Sage Paleo Stuffing
paleo stuffing

“Cornbread” and Sage Paleo Stuffing

This grain free, gluten free, Paleo stuffing (inspired by our Healthy Better Than Corn Bread recipe) will give you the crisp, golden goodness (and soft crumbly interior) reminiscent of childhood Thanksgivings.

But while traditional stuffing contains upwards of 400 calories and 44 carbs per serving, this delicious dish has just 7 carbs and only 186 calories… plus 7 grams of protein per serving!

Easy & Delicious Variations on Paleo Stuffing

For a hearty Sausage, Cranberry & “Cornbread” Stuffing add: 1/2 pound sweet Italian turkey sausage, crumbled and browned + 1 cup dried unsweetened organic cranberries

For Pear, Proscuitto & “Cornbread” Stuffing add: 4 ounces prosciutto, thinly sliced, cut into ribbons + 2 Bosc pears, ripe but firm, chopped + 1/3 cup chopped hazelnuts, toasted

“Cornbread” and Sage Paleo Stuffing Recipe
Prep time
Cook time
Total time
Serves: 12
  • 10 large eggs
  • ½ tsp. Celtic Sea Salt
  • 10 Tbsp. grass-fed butter, melted
  • 1 large organic onion, finely chopped
  • 1 whole organic leek, finely chopped
  • 3 stalks organic celery ribs, finely chopped
  • 2 tsp. dried thyme
  • 2 tsp. dried sage
  • ½ tsp. non-aluminum baking powder
  • 2 cloves garlic, minced
  • 2 Tbsp. fresh parsley, minced
  • 11 Tbsp. Bob’s Red Mill Organic Coconut Flour
  • 2 c. Imagine Organic Free Range Chicken Broth
  1. First, make the “cornbread”. Preheat oven to 400 degrees F.
  2. Whisk together the coconut flour, ½ tsp. salt, and baking powder.
  3. Melt ½ cup butter.
  4. In a medium bowl, beat eight eggs. Whisk in the melted butter.
  5. Add the coconut flour mixture to the egg/butter mixture and stir to combine.
  6. Divide the batter among 12 greased muffin cups. Bake for 25 minutes or until golden brown. Let cool slightly.
  7. Cut the corn muffins into ½ inch cubes. Spread the cubes and crumbs evenly in a single layer on unbleached parchment paper-lined cookie sheet. Transfer to oven and bake at 250 degrees for one hour to dry and crisp.
  8. Preheat oven to 400 degrees.
  9. Melt remaining 2 Tbsp. butter in a large skillet over medium-high heat. Add the onion, leek, and celery, and saute until soft and translucent. Add the garlic, sage and thyme and cook for a minute longer. Remove from heat and stir in the parsley.
  10. Grease a 13"x9" pan. Add the muffin cubes and the celery mixture, including the pan juices.
  11. Beat the two remaining eggs and combine with chicken broth. Pour over the bread mixture. Gently combine ingredients with your hands, ensuring bread cubes are coated with liquid.
  12. Transfer to oven and bake uncovered for 45 minutes to one hour, or until top is golden and crisp.

Nutrient Information Per Batch

2236.06 kcal Calories, 679.89 mg Calcium, 81.41 g Carbohydrate, 2426 mg Cholesterol, 175.24 g Total Fat, 34.73 g Fiber, 15.97 mg Iron, 131.7 mg Magnesium 1717.14 mg Potassium, 81.61 g Protein,162.85 mcg Selenium, 1988.47 mg Sodium, 20.69 g Sugars, 6.46 mg Zinc, 98.72g Saturated fat, 0 trans Fat, 48.6 g Monounsaturated fats, 11.42 g Polyunsaturated fats, 8846.07 IU Vitamin A, 1.31 mg Vitamin B6, 6.45 mcg Vitamin B12, 40.23 mg Vitamin C, 253.4 IU Vitamin D, 9.48 Vitamin E, 254.39 mcg Vitamin K, 382.4 mcg Folate,0.52 mg Vitamin B1(Thiamin),1.6 mg Vitamin B3(Niacin),2.6 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 4153.8 mcg Lutein and Zeaxanthin, 0.74 g ALA, 0.02 g EPA, 0.19 gDHA,1275.16 mg Phosphorous, 1.13 mg Manganese, 0 mcg Alpha carotene, 2017.82 mcg Beta carotene, 47.18 mcg Beta cryptoxanthin, 0.37 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. I have been trying to find how to buy some books my friend showed to me. One was on better breads, one on crackers etc and one on deserts I think. Can you tell me?

    • Kelley Herring says:

      Hi Terry,
      Thanks for stopping by and for your interest in our books.

      You will find them on

      Be Well!

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