- 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!