Southern Style Grain-Free “Cornbread” Dressing

It has been a tradition at our house to make Southern Style cornbread dressing to go with our roast turkey, gravy and cranberry sauce.  But since starting our Paleo diet lifestyle Thanksgiving has become a challenge.  The only choice was to either have a big ole cheat meal or do without the dressing.  One option was guilt inducing and the other option was no fun at all.  So last Thanksgiving I thought I’d give making dressing with our Nourishe Sandwich Thins and see what happens.  Well this is what happened.  Amazing tasting dressing that was just as good as the cornbread variety.  And if you want a foolproof recipe for roast turkey that has crispy skin that is tender and juicy check out that recipe in our Kindle eBook “5 Star Paleo”.

Dressing A

1 box Nourishe Sandwich Thins (use pan method instructions from package)

½ cup diced onions

½ cup diced celery

¼ cup diced green bell pepper

2 TBS olive oil

1 TBS rubbed sage

Salt & pepper to taste

1/2 tsp sweetener of choice (honey, xylitol, stevia)

1 cup stock (chicken or vegetable)

2 eggs


Prebake the Sandwich Thins bread in a baking pan according to the directions in the box.

Dressing – Preheat oven to 400oF.  Beat two eggs in a small bowl and set aside. Sauté vegetables in a skillet on high heat in 2 TBS olive oil for five minutes until tender crisp. While still in the baking pan cut the pre-baked bread into ½“cubes, then add sautéed vegetables.  Add salt and pepper, sage, and the sweetener; toss to mix well. Then add stock and beaten eggs to the bread mixture and mix well. Smooth down and bake for 20-25 minutes until set and top is crusty.

Yield: 6-8 servings.

Note: Can make it vegan by using egg substitute