Homemade Grain-Free Savory Stuffing
Stuffing is one of the most anticipated side dishes on the Thanksgiving table. Savory, buttery, herby, and crisp around the edges, it brings together so many of the comforting flavors we associate with a traditional Thanksgiving dinner.
But skipping grains does not mean you have to skip the stuffing. This Grain-Free Stuffing recreates the flavor and texture of the holiday classic with a homemade grain-free bread as the base. Once cubed and toasted, the bread absorbs all those wonderful savory flavors while still developing those irresistible golden, crispy edges in the oven.
Celery, onion, garlic, sage, rosemary, and thyme give this stuffing its familiar Thanksgiving flavor. Baking it separately in a casserole dish also makes it easy to prepare while the turkey is roasting.
Whether you follow a grain-free diet or simply want to add more wholesome options to your Thanksgiving menu, this comforting stuffing deserves a place at the table.
Grain-Free Savory Stuffing
Ingredients
- 8 cups grain-free bread, cut into 1-inch cubes
- 3 Tbsp unsalted butter or extra virgin olive oil
- 1 large yellow onion, diced
- 4 celery stalks, diced
- 3 cloves garlic, minced
- 1 Tbsp fresh sage, finely chopped
- 1 Tbsp fresh rosemary, finely chopped
- 1 Tbsp fresh thyme leaves
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 1 ½ to 2 cups bone broth (chicken or vegetable)
- 2 large eggs, lightly beaten
- ¼ cup fresh parsley, chopped
Instructions
- Preheat the oven to 350°F.
- Line an 8 x 4 inch loaf pan with parchment paper and lightly grease it.
- In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and sea salt.
- In a separate bowl, whisk together the eggs, melted butter, almond milk, and apple cider vinegar.
- Pour the wet mixture into the dry ingredients and stir until thoroughly combined.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 30 to 35 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean.
- Allow the bread to cool completely before cutting it into approximately 1-inch cubes.
- Spread the bread cubes across a large baking sheet. Bake at 300°F for 20 to 30 minutes, stirring halfway through, until the cubes are dry and lightly toasted. Set aside to cool.
- Increase the oven temperature to 375°F. Lightly grease a 9 x 13 inch baking dish.
- Melt the butter in a large skillet over medium heat.
- Add the onion and celery. Cook for 7 to 9 minutes, stirring occasionally, until softened.
- Add the garlic, sage, rosemary, thyme, sea salt, and black pepper. Cook for another 1 to 2 minutes, until fragrant.
- Place the toasted grain-free bread cubes in a large mixing bowl. Add the cooked vegetable and herb mixture and gently toss to combine.
- Pour 1 1/2 cups of broth over the mixture and gently toss. Add more broth a little at a time if needed. The bread should be evenly moistened but not soggy.
- Add the beaten eggs and fresh parsley. Gently fold everything together until evenly combined.
- Transfer the stuffing mixture to the prepared baking dish and spread it into an even layer.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and continue baking for 15 to 20 minutes, until the top and edges are golden and crisp.
- Allow the stuffing to rest for 5 to 10 minutes before serving.
Notes
Chef Tips:
- Make the bread ahead of time. Bake the grain-free bread 1 or 2 days before Thanksgiving. Once it has cooled completely, cube and toast it so you have one less task on Thanksgiving morning.
- Add the broth gradually. Grain-free bread can absorb liquid differently than traditional bread. Start with 1 1/2 cups and add more only as needed to avoid soggy stuffing.
- Do not skip toasting the bread. Drying the cubes before assembling the stuffing helps them absorb the savory broth without completely falling apart.
- For an extra crispy top, leave it uncovered a little longer. If you love those crunchy golden pieces, bake the stuffing uncovered for an additional 5 minutes while keeping an eye on the edges.
CLICK HERE to Pin the Recipe
Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.