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 [affiliate link] version. And I decided to call them poppers, instead of balls.

Faux Cornbread Dressing Poppers

Recipe makes 32-36 poppers

• 5 large whole eggs [affiliate link] (249 grams)
• 1/2 cup butternut squash
• 1/2 cup coconut oil [affiliate link], melted
• 2 tablespoons honey [affiliate link]
• 1/2 cup coconut flour, packed (84 grams)
• 3/4 teaspoon sea salt [affiliate link]
• 1/2 teaspoon baking soda [affiliate link]
• 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 [affiliate link]
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper [affiliate link]

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, sauté 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! Savory Quick Breads and Mastering the Art of Baking With Coconut Flour.

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