Cornbread Inspired Dressing

Thanksgiving is around the corner and I am on a mission to help gluten free bellies (and my own sanity) create a delicious dressing inspired by a cornbread like textured based off my almond flour biscuits. Hassle free and made in the same pan as you bake it in! Watch below how easy this process is!

Option to add mushrooms, onions, and celery. You will sautée them first them fold in. Little oil here because there is butter in this mix, you don’t want it too soggy. I actually only added 2 teaspoons baking powder realizing I needed 3, it was just a little bit more dense. I would recommend the 3 for more lift but if you like a more wet dressing, stick with 2 but increase baking time to about 35 minutes or so.

This is a great way to whip up something with limited ingredients. The everything bagel seasoning provide literally everything you need. The onion, garlic, salt, and pepper. Amazon is the best place to get everything without searching for it in the grocery store. It is always sold out by me!

So excited to share this with the family this year!

Happy feasting!

Cornbread Inspired Dressing

• Servings: 16
• Time: 35min.
• Difficulty: Easy
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Ingredients

• 4 large eggs
• 3 teaspoons baking powder
• 4 teaspoons sage
• 3 teaspoons everything bagel seasoning
• 2 teaspoons oregano
• 2/3 cup unsalted butter, melted
• 4 cups almond flour

Optiona:

• 1/2 cup mushrooms, diced
• 1/2 cup celery, sliced
• 1/2 cup yellow onion, diced

Directions

1. Pre-heat oven to 350 degrees F.
2. 7×9, or 9×9 baking pan, whisk together eggs, baking powder, and seasonings.
3. Add in melted butter while whisking.
4. Fold in almond flour. Bake 25-30-35 minutes depending on your baking pan. (if the center is not yet cooked fully by 35 minutes, cover with foil, baking another 5-7 minutes so the top doesn’t get too brown).
5. Remove, let sit 5-10 minutes before servings.
6. You can make this ahead, let come to room temperature first them store with plastic wrap in fridge. Re-heat at 350 degrees F until warm. 5 or so minutes.
7. For the optional veggies, in a large skillet over medium heat, drizzle 1/2 tablespoon olive oil. Stir fry veggies until onions are translucent. Set aside, then prepare dish started from directions 1-3. Fold veggies in with almond flour. Bake same time.
8. Store in air tight container. Good in refrigerator for 5 days. Freezer up to a month.