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
- Preheat oven to 350°F.
- 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.
- Place 2 eggs and 1/2 cup butternut squash into your blender. Process until completely smooth.
- 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.
- 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.
- To ensure there are no lumps, sift coconut flour.
- Add coconut flour to the batter and mix.
- Immediately pour the batter onto the cookie sheet and place in the preheated oven.
- 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.
- 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.
- Remove from oven and allow to cool for 15 minutes.
- Break up bread with a fork until it is in small crumbled pieces.
- Return to oven for 15 minutes (this is to dry out the crumbled pieces just a little).
- Remove from oven and allow to cool.
- Add celery and onion, parsley, salt and pepper.
- Scramble four eggs in a large mixing bowl.
- Add dressing into the eggs and lightly mix using a fork.
- I used a tablespoon scoop to measure each popper.
- Lightly press the popper with your hands to form a ball.
- Place on a greased cookie sheet and bake for 15 minutes at 350°F.
- Remove from oven and place around the turkey for decoration.
Faux Cornbread Dressing Poppers (Grain-Free, Corn-Free)
Author: Starlene Stewart @ GAPS Diet Journey
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
- Preheat oven to 350°F.
- Grease a large cookie sheet or casserole and line with parchment paper. This will be a flat layer of cornbread, about ½” in height.
- Place 2 eggs and ½ cup butternut squash into your blender. Process until completely smooth.
- 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.
- 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.
- To ensure there are no lumps, sift coconut flour.
- Add coconut flour to bowl and mix.
- Immediately pour the batter onto the cookie sheet and place in the preheated oven.
- 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.
- 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.
- Remove from oven and allow to cool for 15 minutes.
- Break up bread with a fork until it is in small crumbled pieces.
- Return to oven for 15 minutes (this is to dry out the crumbled pieces just a little).
- Remove from oven and allow to cool.
- Add celery and onion, parsley, salt and pepper.
- Scramble four eggs in a large mixing bowl.
- Add dressing into the eggs and lightly mix using a fork.
- I used a tablespoon scoop to measure each popper.
- Lightly press the popper with your hands to form a ball.
- Place on a greased cookie sheet and bake for 15 minutes at 350°F.
- Remove from oven and place around the turkey for decoration.
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.
Leave a Reply