Paleo Cornbread Dressing Recipe

Paleo Cornbread Dressing Directions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).

2. Sauté Vegetables: In a large cast-iron skillet, heat 2 tablespoons of light butter or avocado oil over medium-low heat. Add the diced onion, sliced celery, sliced carrots, minced sage, salt, and pepper. Sauté until the vegetables are softened, approximately 10 minutes. Remove the vegetables from the skillet and set aside.

3. Prepare Batter: In a large bowl, combine the gluten-free flour mix, cashew meal, baking soda, and kosher salt. Stir thoroughly to combine.

4. Add Wet Ingredients: Add the melted light butter or avocado oil, eggs, and broth to the dry ingredients, stirring after each addition. The batter will be somewhat stiff.

5. Fold in Vegetables: Gently fold the sautéed vegetables into the batter until evenly distributed.

6. Prepare Skillet: If there is still some oil remaining in the skillet from cooking the vegetables, leave it. If not, add another tablespoon of light butter or avocado oil to the skillet.

7. Bake: Pour the batter into the skillet and spread it evenly. Bake for 40 minutes or until the top is browned and crusty.

8. Cool and Serve: Remove from the oven and allow to cool before serving.

WW Points Calculation:

• Gluten-free flour mix (4 cups): 48 points

• Cashew meal (2 cups): 32 points

• Light butter or avocado oil (3 tablespoons): 12 points

• Eggs (5 large): 0 points

• Low-sodium broth (1.5 cups): 0 points

• Vegetables and seasonings: 0 points

Total Points: 92

Servings: 12

Per Serving: 8 points

Nutrition Information (per serving):

• Calories: 220

• Fat: 14 g

• Saturated Fat: 2 g

• Carbohydrates: 18 g

• Sugar: 2 g

• Protein: 6 g

• Fiber: 3 g

• Sodium: 300 mg

I'm waiting for your comments! Enjoy!