Grain-Free Cornbread-Style Stuffing with Apple

Grain-Free Cornbread-Style Stuffing with Apple. Full ingredient amounts, a printable recipe card and estimated nutrition per serving.

Mel’s Easy Kitchen

Grain-Free Cornbread-Style Stuffing with Apple

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 9 servings

Course: Easy Sides

Calories: 314

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 batch Corn-Free Almond Flour Cornbread cooled and cubed (see linked recipe)
• 2 tbsp avocado oil
• 1 medium white onion diced
• 3 stalks celery chopped
• 1 granny smith apple peeled and chopped
• 1 egg whisked
• 1 cup chicken broth
• 2 tsp chopped parsley fresh
• 2 tsp fresh rosemary leaves
• 2 tsp dried sage
• 1 tsp fresh thyme plus extra for garnish
• 1/2 tsp sea salt
• 2 tbsp dried cranberries

Method

 

1. Prepare and cool the linked corn-free cornbread. Cube it and dry on a tray at 250°F for 30 minutes, turning halfway.
2. Raise the oven to 350°F and grease an 8-inch square casserole. Sauté onion and celery in oil for 5–6 minutes; add apple and cook 2 minutes.
3. Whisk egg and broth. Toss with bread cubes, vegetables, herbs, salt and cranberries until evenly moistened.
4. Cover and bake 25 minutes. Uncover and bake another 12–15 minutes, until golden and the center reaches 165°F. Divide into 9 portions.

Nutrition

Calories: 314kcalCarbohydrates: 22.5gProtein: 7.9gFat: 23.2gFiber: 4.1g

Notes

Make one batch of Corn-Free Almond Flour Cornbread first; cool fully before cubing. The separate bread recipe is linked below the card.

Nutrition includes the entire linked batch of corn-free cornbread and is per 1/9 of the finished stuffing.

For gluten-free preparation, check all packaged ingredient labels, including broth, seasonings and toppings.

Inspired by Michelle Hoover.

Timing assumes the linked cornbread has already been baked and cooled.

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Photo of a similar dish.

Make the Corn-Free Almond Flour Cornbread first.