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Homemade Grain-Free Savory Stuffing

Grain-Free Savory Stuffing

Kate
Bring classic Thanksgiving comfort to the table with this savory grain-free stuffing filled with herbs and irresistible golden, crispy edges.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Course Side Dish
Cuisine Gluten-Free, Grain-Free
Servings 8 people

Equipment

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.