Christmas is just around the corner, and the magic of the season is in the air! 

As you gather with loved ones and plan your festive feast, why not bring a healthy twist to your holiday traditions?

Here’s a recipe that will satisfy both tradition and health goals:

“Cornbread” & Sage Paleo Stuffing.

Grain-free, gluten-free, and packed with all the warm, herby flavors of the season, it’s the perfect way to indulge in holiday nostalgia without compromising your wellness.

This year, let’s take the “stuffed” out of stuffing—without sacrificing taste. Find the recipe below and make your Christmas dinner truly unforgettable! 🎅✨

“Cornbread” & Sage Paleo Stuffing Recipe

Prep Time: 45 minutes
Total Time: 2.5 hours

Servings: 12

Ingredients: 
 

•  ⅔ cup coconut flour
• 10 Tbsp. grass-fed butter, melted
• 10 pastured eggs
•  ½ tsp Celtic sea salt
•  ½ tsp baking powder
• 1 large organic onion, finely chopped
• 1 organic leek, finely chopped
• 3 organic celery ribs, finely chopped
• 2 cloves garlic, minced
• 2 tsp dried thyme
• 2 tsp. dried sage
• 2 Tbsp. fresh parsley, minced
• 2 cups organic chicken or turkey stock 

Preparation

1. First, make the "cornbread". Preheat oven to 400 degrees F.
   Whisk together the coconut flour, salt, and baking powder.
    
2. Melt ½ cup butter.
    
3. In a medium bowl, beat eight eggs. Whisk in the melted butter.
   Add the coconut flour mixture to the egg/butter mixture and stir to combine.
    
4. Divide the batter among 12 greased muffin cups. Bake for 25 minutes or until golden brown. Let cool slightly.
    
5. 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.
    
6. Preheat oven to 400 degrees.
    
7. Melt remaining 2 Tbsp. butter in a large skillet over medium-high heat. Add the onion, leek, and celery, and sauté until soft and translucent. Add the garlic, sage and thyme and cook for a minute longer. Remove from heat and stir in the parsley. 
    
8. Grease a 13"x9" pan. Add the muffin cubes and the celery mixture, including the pan juices.
    
9. Beat the two remaining eggs and combine with chicken broth.
    
10. Pour over the bread mixture. Gently combine ingredients with your hands, ensuring bread cubes are coated with liquid.
     
11. Transfer to oven and bake uncovered for 45 minutes to one hour, or until top is golden and crisp.

And don't be afraid to personalize your Paleo stuffing! 
 
For a hearty Sausage, Cranberry & "Cornbread" Stuffing add:

•  ½ pound sweet Italian turkey sausage, crumbled and browned
• 1 cup dried unsweetened cranberries

For Pear, Prosciutto & "Cornbread" Stuffing add:

• 4 ounces prosciutto, thinly sliced, cut into ribbons
• 2 Bosc pears, ripe but firm, chopped
• ⅓ cup chopped hazelnuts, toasted

Nutrition Information per Serving ("Cornbread" Sage Stuffing)
 
186 calories, 15 g fat, 4 g monounsaturated fat, 8 g saturated fat, 1 g polyunsaturated fat, 202 mg cholesterol, 165 mg sodium, 7 carbohydrates, 2 g sugars, 3 g fiber, 7 g protein
 

To Your Health,

Healing Gourmet

P.S. We hope you enjoyed this gluten-free recipe. By now, you likely know that wheat can trigger allergies and a host of other symptoms. 

But even with a Paleo or Keto lifestyle, seasonal allergies can still be an issue—especially during winter. 

If you’re one of these people, you'd be surprise with this quiz. It might just change how you approach allergy relief this season!

Quiz: #1 food to eat to banish allergies
 

According to Dr. Casey Greene, antihistamines are about to become extinct…

Because researchers from the U.S., France, and Switzerland discovered that one of the foods below can halt your seasonal sniffles, sneezes, and itches starting in just 15 minutes… 
 

Click the food you think can help you avoid seasonal sniffling, sneezing, and itchy misery in as little as 15 minutes.

Or go here to find out the answer now.