Thanksgiving is a time for comfort foods and one of my favorites is stuffing. It is very simple to convert a traditional recipe to accommodate grain free eating. I cut my coconut flour bread into cubes and it tastes just like traditional wheat bread. No one will know the difference! Add all the flavors from the other ingredients and you have a savory grain-free favorite that is special on Thanksgiving, but certainly may be used any time of the year!
Grain-Free Turkey Stuffing
Ingredients
- One half loaf coconut flour bread (how to make coconut flour bread)
- One medium to large onion
- Four stalks of celery (try to get organic celery as this is one of the dirty dozen)
- 8 ounces mushrooms
- 1 egg (preferably pastured)
- 1 cup chicken stock (homemade)
- 1 teaspoon fresh parsley (1/2 if dried) (where to buy organic high quality spices)
- 1 teaspoon fresh thyme (1/2 if dried)
- 1/2 teaspoon dried sage
- 1 teaspoon sea salt
- 1/2 cup crushed crispy cashews (where to buy crispy nuts)
- 1/2 cup crispy sunflower seeds
- 1/2 cup organic raisins
Equipment
- large mixing bowl
- Large fry pan
- 8 x 10 dish for baking
Instructions
- Saute the onions and celery in olive oil, butter or ghee until browned then put into a large mixing bowl
- Add more fat and saute the mushrooms until all the water is evaporated and they are browned — put into the bowl
- Mix in the crushed cashews and sunflower seeds (to crush the cashews put them into a ziplock and pound with the back of a plastic cup)
- Slice the grain-free coconut flour bread in 1/3 inch slices and then into cubes
- Add the bread to the other mixture
- Add the salt, spices and raisins and mix together
- Add the egg and mix. I like to scramble the egg separately and add a few drops of water to thin it out a little and then mix it in
- Add the cup of chicken stock and mix
- Bake at 325 degrees F for 30 minutes uncovered and mix once or twice so the crispy top gets turned in
- Continue baking uncovered until it is dried but not too dry. This should take another 15 minutes
- If there is still liquid in the bottom keep baking and mixing in the crispy top
Variations
- Use different nuts like crispy walnuts
- Use dried cranberries or currents
- Use different spices
- Some people like sausage in their stuffing
Prep Time: 25 minutes
Cook Time: 45 minutes
Easy
This post is shared at: Sunday School, Real Food Holidays, Sugar-Free Sunday, Monday mania, Homestead Barnhop, Real Food 101, Mangia Monday, Meatless Monday, Melt in Mouth Monday, Homemaker Monday, Meatless Monday, Tasty Tuesday Tidbits, Tuesday at the Table, Tempt my Tummy Tuesday, Hearth & Soul Hop, Traditional Tuesday, Tasty Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, What’s Cooking Wednesday, Real Food Wednesday, Healthy 2Day, Gluten-Free Wednesday Sustainable Ways, These Chicks Cooked, Mommy Club, Full Plate Thursday, Simple Lives Thursday
Savings of 35%! Use coupon code MOM2013 for a total of $129.00 through May 31.
{ 18 comments… read them below or add one }
Have you tried this for stuffing a turkey yet? I am curious about the density of coconut flour bread and how it would come out if it were cooked in the bird. Thanks for this recipe! This is our first year of making GAPS friendly Thanksgiving dinner. Blessings!
Hi Jill,
I did not stuff the turkey with this — I made it in a casserole dish on the side. But the bread held up really well. It was still in cubes and not heavy at all. It came out just like the conventional way with wheat bread.
Hi JIll. What a great gluten free option. Stuffing is my favorite part of the entire Thanks Giving dinner. It’s so great to know that this is a great option for my gluten intolerant guests.
I was planning on attempting to make a GF dressing this year for Thanksgiving. Your recipe sounds wonderful, so I’m bookmarking it. :0)
I was wondering how you wold make GF dressing. My mother-in-law is making some this year, though I don’t think it is grain free. What do you do for a recipe that calls for Cream of Mushroom Soup?
Hi Susan,
I would certainly NOT use a can of Cream of Mushroom soup! Very simply, I make a gravy with the natural juices and carrots, onions, and other veges that I put at the bottom of the pan, add some homemade chicken stock and puree. It gets thicker due to the pureed veges and it is so wholesome! Add some salt.
I thought the other day that I needed to find a grain free stuffing- Thanks for this! Shay
http://raisingdieter.blogspot.com/
I love this idea. I don’t think my family would go for it on Thanksgiving. They’re very set in their ways. But Christmas might be a good time to spring it on them.
Hi Wendy GK,
They probably would not know the difference — it tastes the same as wheat stuffing!
This is a great idea! My husband had to go gluten-free, then grain-free, and I gave up on giving him stuffing this year. I will certainly try this.
I’ve got to share that I used your recipe a couple days ago to stuff my Thanksgiving turkey and it turned out great! The whole family loved it, and most of us are not even on GAPS. I stuffed a 15 1/2 lb. turkey with it, so I used the entire coconut flour bread recipe, rather than a half recipe and I ended up forgetting the egg, leaving out the seeds/nuts, and using a chopped apple instead of raisins. I think it’s a pretty versatile recipe. Thanks for sharing–we’ll definitely use it again!
Hi Jill,
This looks like a very flavorful stuffing. Hope you are having a great holiday week end. Thank you so much for sharing with Full Plate Thursday and hope you will come back soon!
Miz Helen
That looks really good with the nuts, seeds, and raisins in it. Thanks for sharing a grain free stuffing for those who need it.
is this recipe for a 9×13 casserole dish? or smaller??
thanks!
Hi Anissa,
I used an 8 x 10 dish for baking.
awesome..thank you!! can’t wait to try it on thursday!!!
My daughter is allergic to corn, wheat and eggs. Could you make this w/ 1 TBS milled Flax seed to 3 TBS water instead of the egg? Thanks!
Hi Cathy,
Sure!
{ 13 trackbacks }