Grain-Free Stuffing (paleo, gluten-free)


Healthy stuffing seems like an oxymoron. There’s really not an easy way to healthify stuffing, as the entire structure kind of relies on the fact that it’s bread-based, meaning few nutrients and potentially tummy-irritating ingredients.

Sure, you can go the veggie route, making stuffing out of turnips and mushrooms as at least one blogger has done. But for those of you looking for a more traditional grain-free option, you can make a great stuffing with my Basic Bread Loaf recipe from yesterday.


Feel free to play with this recipe — I didn’t use sage, which I know people love, and I didn’t use sausage, another fan favorite. So long as you keep roughly the same broth-to-bread ratio, everything should turn out just fine.

Don’t forget, though, to uncover the stuffing for the last 10 minutes to let the top brown up. It’s the perfect thing to do while the turkey is resting.


Grain-Free Stuffing
  • 1 loaf grain-free bread
  • 2 Tbsp olive oil
  • 1/2 yellow onion, diced
  • 1 stalk celery, finely diced
  • 1/4 cup dry white wine
  • 6 mushrooms, sliced
  • 3/4 cup chicken stock
  • 2 tsp dried thyme (use 1 Tbsp fresh)
  1. Preheat oven to 350. Cube bread, and place in a large mixing bowl. Set aside.
  2. Heat oil in large saute pan over medium-high heat. Add onions and celery and saute for about a minute. Add wine, and let simmer until all wine has evaporated. Add mushrooms and saute until mushrooms have given up their juices and juices have evaporated.
  3. Add onion mixture, stock, and thyme to bread in large bowl. Stir until combined. Bread will crumble a little bit, but it will taste awesome!
  4. Spread bread into 7×11 casserole dish. Cover with foil. Bake for 30 minutes, then remove foil and bake for another 10 minutes. Serve warm.

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