Faux Cornbread Dressing Poppers (Grain-Free, Corn-Free)

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Faux Cornbread Dressing Poppers

You'll never guess where the inspiration from this recipe came so I'll tell you… my husband and I were shopping at Fry's Marketplace, which is a Kroger brand store and in the advertisement they showed a photo of Dressing Balls.  I had never heard or thought of such a thing! I checked out the recipe, and it used package stuffing mix, of course.

I thought they looked pretty yummy though, so I decided I would try and make a coconut flour version.  And I decided to call them poppers, instead of balls.

Faux Cornbread Dressing Poppers

Recipe makes 32-36 poppers

  • 5 large whole eggs (249 grams)
  • 1/2 cup butternut squash
  • 1/2 cup coconut oil, melted
  • 2 tablespoons honey
  • 1/2 cup coconut flour, packed (84 grams)
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon poultry seasoning
  • 1/2 cup broth
  • 1/2 cup butter
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 4 eggs
  • 2 teaspoons dried parsley
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

Directions

  1. Preheat oven to 350°F.
  2. Grease a large cookie sheet or casserole and line with parchment paper. This will be a flat layer of cornbread, about 1/2″ in height.
  3. Place 2 eggs and 1/2 cup butternut squash into your blender. Process until completely smooth.
  4. Place the mixture into a large mixing bowl. Add the remaining eggs, melted coconut oil, honey, sea salt, baking soda, poultry seasoning and 1/2 cup broth. Mix on low until combined.
  5. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  6. To ensure there are no lumps, sift coconut flour.
  7. Add coconut flour to the batter and mix.
  8. Immediately pour the batter onto the cookie sheet and place in the preheated oven.
  9. Bake for 20-25 minutes. While the cornbread is baking, melt 1/2 cup butter or your favorite GAPS friendly fat into a skillet. Add celery and onion, saute for 20 minutes.
  10. The cornbread will be firm to the touch and if you lift a corner of the parchment paper you will see that it is nicely browned on the bottom.
  11. Remove from oven and allow to cool for 15 minutes.
  12. Break up bread with a fork until it is in small crumbled pieces.
  13. Return to oven for 15 minutes (this is to dry out the crumbled pieces just a little).
  14. Remove from oven and allow to cool.
  15. Add celery and onion, parsley, salt and pepper.
  16. Scramble four eggs in a large mixing bowl.
  17. Add dressing into the eggs and lightly mix using a fork.
  18. I used a tablespoon scoop to measure each popper.
  19. Lightly press the popper with your hands to form a ball.
  20. Place on a greased cookie sheet and bake for 15 minutes at 350°F.
  21. Remove from oven and place around the turkey for decoration.

Faux Cornbread Dressing Poppers (Grain-Free, Corn-Free)
Author: 
Serves: 32
 
Ingredients
  • 5 large whole eggs (249 grams)
  • ½ cup butternut squash
  • ½ cup coconut oil, melted
  • 2 tablespoons honey
  • ½ cup coconut flour, packed (84 grams)
  • ¾ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ teaspoon poultry seasoning
  • ½ cup broth
  • ½ cup butter
  • 1 cup celery, diced (about 2 stalks)
  • 1 cup onion, diced (about 1 medium onion)
  • 4 eggs
  • 2 teaspoons dried parsley
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
Instructions
  1. Preheat oven to 350°F.
  2. Grease a large cookie sheet or casserole and line with parchment paper. This will be a flat layer of cornbread, about ½" in height.
  3. Place 2 eggs and ½ cup butternut squash into your blender. Process until completely smooth.
  4. Place the mixture into a large mixing bowl. Add the remaining eggs, melted coconut oil, honey, sea salt, baking soda, poultry seasoning and ½ cup broth. Mix on low until combined.
  5. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  6. To ensure there are no lumps, sift coconut flour.
  7. Add coconut flour to bowl and mix.
  8. Immediately pour the batter onto the cookie sheet and place in the preheated oven.
  9. Bake for 20-25 minutes. While the cornbread is baking, melt ½ cup butter or your favorite GAPS friendly fat into a skillet. Add celery and onion, saute for 20 minutes.
  10. The cornbread will be firm to the touch and if you lift a corner of the parchment paper you will see that it is nicely browned on the bottom.
  11. Remove from oven and allow to cool for 15 minutes.
  12. Break up bread with a fork until it is in small crumbled pieces.
  13. Return to oven for 15 minutes (this is to dry out the crumbled pieces just a little).
  14. Remove from oven and allow to cool.
  15. Add celery and onion, parsley, salt and pepper.
  16. Scramble four eggs in a large mixing bowl.
  17. Add dressing into the eggs and lightly mix using a fork.
  18. I used a tablespoon scoop to measure each popper.
  19. Lightly press the popper with your hands to form a ball.
  20. Place on a greased cookie sheet and bake for 15 minutes at 350°F.
  21. Remove from oven and place around the turkey for decoration.

 

 

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy and Mastering the Art of Baking With Coconut Flour.

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5 comments to Faux Cornbread Dressing Poppers (Grain-Free, Corn-Free)

  • Valerie

    What does instruction 7 mean? What should we really do with the coconut flour after it is sifted?

    [Reply]

    Starlene Reply:

    Hi Valerie, I’m sorry if that was confusing. #7 should read “Immediately pour the batter onto the cookie sheet and place in the preheated oven.” I have corrected the recipe. Thanks for bringing that to my attention. ~Starlene

    [Reply]

  • Valerie

    We are still left unsure what to do with the coconut flour after sifting it. You have not actually told us to add it to the mixture in the large bowl!

    [Reply]

    Starlene Reply:

    Oh my goodness! I am so sorry! I think I’ve corrected the recipe completely now. Thank you for your patience and bringing this to my attention again! After sifting, add to the other ingredients and mix. Thank you again! ~Starlene

    [Reply]

  • Valerie

    Thanks for fixing it. It’s an intriguing recipe.
    Now, if you don’t mind, could you suggest, for people outside America who don’t eat turkey, what other foods to serve this with. I’m thinking roast lamb — and especially the gravy. What do you think?

    [Reply]

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