This sage scented stuffing is the best stuffing…ever. Depending on the number of people it may be very wise to double the recipe. It’s that good. People will be coming back for more and no matter how much you make there probably won’t be any leftovers.
This recipe is one that I initially found on Food Network but I adapted it to suit our lifestyle and this stuffing just doesn’t miss a beat. It’s amazing! Do yourself a favor and make it this Thanksgiving.
For a more savory stuffing, stick with a corn muffin recipe that isn’t super sweet. I have a recipe below that works well if you’re interested.
Sage Scented Caramelized Onion Stuffing
- 2 tbsp. butter or coconut oil
- 2 onions chopped (I use a red and a white)
- 12 small cornmeal muffins or 6 large cornmeal muffins see below for recipe, cubed
- Small handful of fresh sage chopped well
- 1 egg
- ¼ cup of coconut milk
- ¼ chicken broth homemade is best if you have it
- Salt and pepper to taste
- Preheat the oven to 375 F.
- Heat a large pan over medium heat and add the butter or coconut oil. Once the fat is hot, add the onions. You want to cook the onions slowly over medium to low heat. They don’t need to be completely caramelized (they don’t need to be extra dark), but you do want them to be nicely browned.
- Add the sage to the skillet and cook for a minute or two longer to allow the flavor of the sage to release. Remove the onions from heat.
- Dump the cubed muffins into a large bowl and add the onions and sage. Mix to combine everything well.
In a separate bowl, break the egg, add the coconut milk and the chicken broth. Whisk everything to combine. If you want the stuffing to be super duper moist, you can add another 2 tbsp. Of coconut milk and another 2 tbsp. of chicken broth.
Season the egg mixture with salt and pepper (I added ½ tsp. of pink Himalayan Sea Salt and it was perfect). Whisk the mixture again to combine everything.
- Pour the egg mixture over the corn muffins, onions and sage. Stir to combine. You want all the pieces to be moist.
- You can add the stuffing to the cavity of a turkey or you can add it to a buttered (or coconut oiled) baking dish and bake at 375 F for for about 30 minutes. You may need to add 5 to 10 more minutes if you added extra liquid in step 5.
This will be devoured. Enjoy the stuffing and the praises of your family and friends that LOVE it!
Easy, Gluten Free Corn Muffins
- ¾ cup organic cornmeal
- 1 ¼ cups your favorite gluten-free baking flour
- 1 tbsp. baking powder
- ½ cup coconut palm sugar
- 1 tsp. sea salt
- 2 eggs
- ¾ cup coconut milk
- 1 stick of melted butter cooled
- Preheat your oven to 350 F.
- You can use paper muffin liners in your muffin pan. What I do is lightly grease a stoneware muffin pan with grassfed butter.
- Whisk together the cornmeal, gluten-free flour, baking powder, sugar and salt in a large bowl.
- In another bowl, whisk together the eggs, coconut milk and butter.
- Add the liquid ingredients to the dry and stir until just blended. You don’t want to overmix.
- Spoon the batter directly into the muffin pan (or into the paper liners).
- Bake for 20 to 23 minutes. Cool and serve. Enjoy!