Recipe: Grain-Free Thanksgiving Stuffing

November 18, 2011 · 40 comments

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Grain-free stuffing, chicken stuffing turkey stuffing

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

Equipment

  • large mixing bowl
  • Large fry pan
  • 8 x 10 dish for baking

Instructions

  1. Saute the onions and celery in olive oil, butter or ghee until browned then put into a large mixing bowl
  2. Add more fat and saute the mushrooms until all the water is evaporated and they are browned — put into the bowl
  3. 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)
  4. Slice the grain-free coconut flour bread in 1/3 inch slices and then into cubes
  5. Add the bread to the other mixture
  6. Add the salt, spices and raisins and mix together
  7. 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
  8. Add the cup of chicken stock and mix
  9. Bake at 325 degrees F for 30 minutes uncovered and mix once or twice so the crispy top gets turned in
  10. Continue baking uncovered until it is dried but not too dry. This should take another 15 minutes
  11. 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, Hearth & Soul Hop, Slightly Indulgent Tuesday

 

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{ 22 comments… read them below or add one }

1 Jill November 19, 2011 at 1:13 pm

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!

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2 Jill November 19, 2011 at 2:17 pm

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.

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3 Beyond The Peel November 20, 2011 at 4:39 am

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.

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4 Hhramblings November 21, 2011 at 11:46 am

I was planning on attempting to make a GF dressing this year for Thanksgiving.  Your recipe sounds wonderful, so I’m bookmarking it. :0)

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5 Anonymous November 22, 2011 at 3:48 am

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?

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6 Jill November 22, 2011 at 11:22 am

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.

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7 Shay November 22, 2011 at 7:54 pm

I thought the other day that I needed to find a grain free stuffing- Thanks for this! Shay :) http://raisingdieter.blogspot.com/

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8 Wendy GK November 23, 2011 at 8:52 pm

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. 

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9 Jill November 23, 2011 at 10:56 pm

Hi Wendy GK,
They probably would not know the difference — it tastes the same as wheat stuffing!

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10 Eileen Beran November 24, 2011 at 7:04 am

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.

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11 Jill November 26, 2011 at 3:23 pm

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!

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12 Miz Helen November 26, 2011 at 10:18 pm

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

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13 Linda Etherton November 29, 2011 at 4:15 pm

That looks really good with the nuts, seeds, and raisins in it.  Thanks for sharing a grain free stuffing for those who need it.

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14 Anissa November 20, 2012 at 6:51 pm

is this recipe for a 9×13 casserole dish? or smaller??
thanks!

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15 Jill November 20, 2012 at 8:25 pm

Hi Anissa,
I used an 8 x 10 dish for baking.

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16 Anissa November 20, 2012 at 11:54 pm

awesome..thank you!! can’t wait to try it on thursday!!! :)

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17 Cathy Siler December 4, 2012 at 11:37 pm

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!

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18 Jill December 5, 2012 at 8:27 am

Hi Cathy,
Sure!

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19 Celeste November 25, 2013 at 9:53 am

I am planning on making this for Thanksgivings giving. I am planning for 14/16 people. I did not see how many this recipe serves…. Should I plan on doubling the recipe. Also, can I prep this a day before, leave it in the fridge over night and bake it the following day? I would add the egg and stock the day of baking.

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20 Jill November 25, 2013 at 10:16 am

Hi Celeste,
Yes, double it and yes you can prep before but add the liquids the day of.

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