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“Cornbread” and Sausage Stuffing (Grain-Free, Gaps, Paleo)

by Deliciously Organic on November 12, 2013

Cornbread and Sausage Stuffing (Grain Free, Paleo, Gaps, Gluten Free)
If you want to educate yourself about health and nutrition, mark your calendar for next year’s Weston Price National Conference. I had the opportunity to attend the conference last weekend and I learned so much! I felt incredibly encouraged to meet so many people who are passionate about health, food and reversing disease with a nutrient dense diet.

Here are some highlights of what I learned:
Choose your vitamins or supplements with care – Most supplements contain synthetic vitamin isolates (like refined grains), inorganic minerals and toxic excipients. These excipients are usually labeled as “other ingredients” and are actually stearates made by hydrogenating cottenseed oil. Magnesium stearate, for example, reduces mineral absorption by 65%. We must do our research to get maximum benefit from any supplements or vitamins. – Dr. Williams

Know your fats – Saturated fats (butter, lard, ghee, coconut oil, etc.) are superior at promoting fat-soluble vitamin absorption. Eat your food with healthy fats if you want to get the most benefit from the nutrients. – Dr. Masterjohn

Fermented Foods are of Great Importance – Fermented foods and fat-soluble vitamins play a very important role in reducing calcification in the arteries. Dr. Masterjohn

The Balance of Vitamin A, D and K - Vitamin A and D protect against each others’ toxicity and increase the need for each other. So, if you take a vitamin D or A supplement, you should consult with your health provider to make sure you get enough of the opposite vitamin. An imbalance of A and D can cause calcification in the body. Where do we get these nutrients? Cod liver oil, butter, egg yolks and animal liver are rich in Vitamin A. Cod liver oil, fatty fish, butter, and eggs are rich in Vitamin D (our skin also generates it when we’re exposed to sunlight). Leafy greens are rich in Vitamin K. Dr. Masterjohn

Good Bacteria – Friendly bacteria (like the bacteria in fermented foods) is essential for assimilating Vitamin B which promotes our “feel good” hormones. Kim Schuette

Mercury is the #1 Most Toxic Non-Radioactive Heavy Metal on the Planet – Be educated! If you decide to remove any amalgam fillings, find a biologically trained dentist for proper precautions (I didn’t know this several years ago and a simple filling removal resulted in some major health issues.). Dr. Williams

Be Educated About the Ingredients in Vaccinations – Because of the National Childhood Vaccination Injury Act, manufacturers have no liability and therefore no incentive to make products safer. So, please do your research and learn about all the ingredients – not just the “active” ones. You may be very surprised at exactly what you’re putting in your body. Leslie Manookian

I discovered some great new-to-me resources:
Radical Medicine (website) and Radical Medicine (book)
The Daily Lipid
The Greater Good
Death By Medicine
Empty Harvest
Amalgam.org
HolisiticDental.org
The recordings from the conference can be purchased here.

I thoroughly enjoyed my time with Toni Fairmen and Kim Schuette! (they are both  nutritionists from Biodynamic Wellness)

The food at the conference was all traditionally prepared and organic. The foundation arranged to bring in all the ingredients and had the hotel chefs cook using only the proper methods and the provided recipes. The result? An amazing spread of nutrient dense foods at each and every meal. I was thoroughly impressed!

Cornbread and Sausage Stuffing (Grain Free, Paleo, Gaps, Gluten Free)

I enjoyed chatting with the friendly people from Tendergrass Farms at the conference and purchased some of their pastured pork sausage to bring home. I’ve grown very fond of the pastured meats they sell. Tendergrass is a co-op which helps many organic, pastured farms to sell their meat all across the country.

I had hoped for a cornbread and sausage stuffing this Thanksgiving, so I created this recipe to grace our table in a couple of weeks. Homemade grain-free “corn” bread, sautéed onions, celery, sausage, chicken stock, eggs and herbs make for a nutrient dense and healthy addition to the holiday table.

“Cornbread” and Sausage Stuffing (Grain-Free, Gaps, Paleo)

Serving Size: Serves 8

I used my recipe for grain-free "cornbread" for the stuffing recipe but left out the cheese and jalapeños.

Ingredients

  • 1 pound pork sausage (pastured and organic preferred)
  • 2 tablespoons unsalted butter or ghee
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 10 fresh sage leaves, chopped
  • 1/4 cup flat-leaf parsley, chopped
  • 1/2 teaspoon Celtic sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 recipe grain-free cornbread (leave out the cheese and jalapeños when you make the bread), cut into cubes and left uncovered overnight to dry
  • 1 cup chicken stock (homemade preferred)
  • 3 large eggs

Instructions

Preheat oven to 350ºF and adjust rack to middle position. Cook pork over medium heat in a large skillet, using back of a wooden spoon to break the pork into small pieces. Using a slotted spoon, transfer the pork to a large bowl. Melt butter along with any leftover fat from the ground pork in the skillet. Add onion and celery and cook, stirring frequently until onions are just turning translucent, about 5 minutes. Stir in sage, parsley, salt and pepper. Pour mixture into the bowl with the pork. Add dried and cubed cornbread to onion and pork mixture. Whisk chicken stock and eggs in a medium bowl. Pour over cornbread mixture and gently toss until all ingredients are wet. Pour into an 11 x 7 - inch baking dish. Bake for 30-35 minutes until the top is golden brown. Serve.

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{ 18 comments… read them below or add one }

karen November 12, 2013 at 11:10 am

Wow, Carrie, this looks like the real deal!

I love Kim, I miss not seeing her since Sharon, my nutritionist went out on her own, boo hoo. Kim is a wonderful lady, a wealth of nutritional/health knowledge! So happy you were able to attend the conference, I didn’t even realize it was going on until I saw your post. :-)

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Becca from ItsYummi.com November 13, 2013 at 5:36 am

What a great looking option for my inner carboholic! :)

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Kelly @ The Nourishing Home November 13, 2013 at 1:46 pm

You look beautiful, Carrie! So glad you were able to attend the WAPF conference! Sounds like you learned a lot and had a blessed time! And you cornbread stuffing looks simply delightful! Blessings to you and your family for a Happy & Blessed Thanksgiving, Kelly

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Amy November 18, 2013 at 10:15 am

This looks so good! Did you use pork sausage with sugar in it? Most of my farmers here process their sausage with a little sugar and I typically don’t buy it because of this, but I do have ground pork and lots of spices. :) Do you think I could make my own sausge to go in this without the sugar? Thank you for sharing this recipe!

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Amy November 18, 2013 at 8:07 pm

Also, meant to ask if this could be made ahead and if so how far in advance? Thanks!!! :)

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Deliciously Organic November 19, 2013 at 7:06 am

You can make it 1-2 days in advance, store in the fridge and then reheat in the oven.

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Amy November 19, 2013 at 12:59 pm

Thank YOU! :)

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Deliciously Organic November 19, 2013 at 7:05 am

I used the pork sausage from Tendergrass farms that is free of sugar. I bet you could make your own and it would taste great!

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Amy November 19, 2013 at 1:12 pm

Thank you so much, Carrie for your quick reply! :) I’m assuming you must have used Tendergrass Italian Sausage…but I can see this might be good too with a breakfast sausage. :) I have a great local farmer that I get an awesome Italian pastured pork sausage (no soy!) from so this may be the route I go if I don’t make my own. But then again a homemade breakfast type sausage with apples sounds yummy too! :) Either way, I’m looking forward to making this for Thanksgiving! Your cornbread looks amazing and I grew up with jalepenos in my cornbread (of course I’ll follow your tip and leave out for the stuffing along with the cheese :)). I was really hoping to use a coconut flour based bread this year, but it just doesn’t seem to be panning out and every coconut flour based “corn”bread I’ve made just gets too soggy. :( I don’t usually have an issue with almond flour unless I get too much of it…and I’m using an almond flour crust for my pies. OH well, it’s one day… or two or… three with leftovers..maybe! LOL Thanks again for your help and your recipe! I’m new to your site but have found myself pinning a lot from here already! :) ~Have a blessed and Happy Thanksgiving~

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Jeanette | Jeanette's Healthy Living November 20, 2013 at 12:38 pm

I’ve been reading articles from Weston Price’s site – lots of great information. Thanks for sharing what you learned. I’m hoping to attend one of their conferences soon – so glad to hear it was worthwhile. I’m a huge believer in the connection between the prevention of disease and what we eat. Your stuffing recipe by the way sounds incredibly good!

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Mama Going Natural December 6, 2013 at 10:04 pm

What a great recipe, I can’t wait to make it to go with our Christmas roast!

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Michelle Hodges October 20, 2014 at 12:14 pm

Do you think the eggs are necessary? Or do you know something that could be substituted for the eggs? Looks delicious!

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Deliciously Organic October 21, 2014 at 12:01 pm

Yes, the eggs are necessary. I haven’t test it, but you could try a gelatin or chia seed egg replacement in place of the eggs.

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Rachael @ Love Yourself Green November 13, 2014 at 7:08 pm

Hubs and I were just drooling over this – this stuffing is on our list for Thanksgiving dinner! :) :) Can’t wait! xo

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Barbara November 14, 2014 at 10:02 am

I have a great dressing recipe that I am trying to adapt to grain free and was wondering if you know, would just using the cornbread cubes work in most any dressing recipe? Or is special handling of the cornbread cubes required to keep them from turning to mush?

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Deliciously Organic November 14, 2014 at 2:49 pm

My gf “cornbread” recipe should work great with just about any recipe. I’d give it a try!

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Jamie November 17, 2014 at 9:39 am

Do you think this would work ok with your your whole wheat cornbread recipe instead?

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Deliciously Organic November 17, 2014 at 11:37 am

Definitely!

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