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

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
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.


  • 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


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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  1. karen

    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. :-)

  2. Amy

    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!

      • Amy

        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~

  3. 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!

  4. Barbara

    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?

  5. Megan

    Help please! I just made your cornbread recipe for the stuffing. It’s kind of crumbly. Do I attempt to cube it and let it sit out over night? Should I let it sit out whole overnight and then cube it in the morning? Do I start over? Sorry to bug you and thanks for the great recipe!! Happy Thanksgiving!

    • Deliciously Organic

      I’m not sure why it’s crumbly. I would curb it, dry it (in the oven, since I’m answering your question the next day) and proceed with the recipe. A few crumbs won’t hurt the final outcome. :)

  6. Bianca

    SO good! I’m not a stuffing lover at all, but this was great! Almost just went w/a gluten free box, but so glad I didn’t. I made my own sausage. Couldn’t find flat parsley so used dried of whatever kind I had. Thanks so much for posting!


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