Are you looking for a “Cornbread” Stuffing recipe that tastes great, has the texture of cornbread…but won’t create any leaky gut side affects? This recipe is truly delicious. You can just make the “Cornbread” too!
It is made with a combination of coconut flour, arrowroot flour and tiger flour -( which is naturally gluten free and from a root vegetable. Found on Amazon and Vitacost).
You will love this new addition to your holiday table!
Preheat the oven to 325 degrees Fahrenheit. Line an 8×8 inch baking dish with parchment paper.
In a large bowl, combine the first 6 “cornbread” ingredients: tiger nut flour through sea salt. Whisk together.
In a medium bowl, combine the rest of the ingredients and whisk together until smooth. If you need to, heat the coconut milk gently to get the shortening to dissolve.
Add the wet ingredients to the dry ingredients and mix together. Allow to sit 5 minutes to thicken, then transfer to the prepared baking dish.
Bake in a preheated oven at 325 degrees Fahrenheit for 40-50 minutes, or until the center of the cornbread is set. If the edges start to brown too much but the center is not set yet, reduce the heat to 300 degrees and bake until the center is set.
Allow to cool, then chop the bread into 1-inch pieces.
Prepare the stuffing:
Preheat the oven to 350 degrees Fahrenheit.
Sauté the diced onion and sliced celery in olive oil for 8-10 minutes over medium heat. Don’t allow the onion to burn.
Add the dried cranberries and herbs and cook for another 2 minutes.
In a large bowl, combine the sautéed vegetables and most of the chicken broth. Stir in most of the chopped “cornbread” and mix gently, taking care not to break up the “cornbread” too much. Add a few more tablespoons of chicken broth if you like a “wetter” stuffing.
These Jamaican Jerk Turkey Burgers with Pineapple Salsa will be your new favorite easy weeknight meal! Healthy and delicious for the whole family.
PREP TIME15 minutes COOK TIME10 minutes TOTAL TIME 25 minutes YIELD 4 BURGERS
1 and 1/2 cups diced pineapple
1 red bell pepper, diced
1/2 medium red onion, diced
1 lime, zested and juiced
1/4 cup cilantro, chopped
1 lb ground turkey
1 tablespoon Jamaican jerk seasoning
salt and pepper to taste
coconut oil, as needed
For serving: whole wheat buns, sliced red onion, lettuce, etc.
In a bowl, stir together the pineapple, bell pepper, red onion, lime zest and juice, and cilantro. Season to taste with salt and pepper, then set aside.
Combine the ground turkey and jerk seasoning, mixing just until combined. Be careful not to overmix, or the meat can become tough. Divide the turkey into four portions and shape into disks. Season with salt and pepper.
To cook the burgers on a grill, lay a sheet of aluminum foil greased with coconut oil over the grill grates in case the burgers crumble a little. Place the burgers onto the foil and cook over high heat until golden brown on one side. Flip the burgers, cook until browned on the other side. Reduce heat to medium and close the grill cover, cooking until the meat is fully cooked through and no longer pink.
To cook the burgers in a pan, heat a thin layer of coconut oil in a large skillet over high heat. Add the burgers and cook until golden brown on one side. Flip the burgers, cook until browned on the other side. Reduce the heat to medium, cover the pan, and cook 5-6 more minutes, until the meat is fully cooked through and no longer pink.
Serve burgers with the salsa, on buns if desired. Enjoy!
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