Cornmeal stuffing Casserole

Golden and gooey any time of year!

It is hard to show up to a nice dinner and find the turkey is stuffed with gluten or something you can’t eat. I suggest you bring your own. You will be thanked by all the stuffing lovers. If you like stuffing and you would like it more than once a year then this casserole is perfect. Enjoy it when ever you want. If you can’t do grain/corn then check out this version here.

Cornmeal Stuffing Casserole

Golden and gooey anytime of year
Cook Time 45 minutes

Ingredients

  • 2 cups cornmeal
  • 1 cup casava
  • 1/2 cup potato flour
  • 1/2 cup tapioca flour
  • 1/4 potato starch
  • 4 eggs
  • 2 cans coconut milk
  • 5 cloves garlic minced
  • 1 red onion sliced thin
  • 1 Carrot diced
  • 1 stock of celery diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp basil
  • 1 tbsp rosemary
  • 1/2 tsp thyme

Instructions

  • Pre heat oven to 400ºF
  • Thinly slice your onion(I used a mandolin)
  • Mince garlic
  • Dice carrots
  • Dice celery
  • In a skillet caramelize your onions in fat of choice (coconut, gee, tallow…)
  • Put in your carrots and celery with your onion
  • Add in garlic once the onions start to look translucent
  • In a large bowl slowly mix cornmeal, cassava flour, potato four, tapioca flour, potato starch, salt, and spices
  • In a separate medium bowl whisk together eggs, coconut milk, melted coconut oil
  • Slowly stir in the liquids into the flours (this will get very thick)
  • This is supposed to be golden in color and gooey
  • 400ºF for 45-55 minutes
  • Let cool

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