Classic Thanksgiving Stuffing Recipe (They’ll Never Know It’s Grain-Free!)

PREP TIME:  25-30 minutes (includes both bread and stuffing time) 
COOK TIME:  2 hours (includes both bread and stuffing time)

*If you are skipping a step and using store-bought bread (this will save you about 45 minutes), just pass over the first set of ingredients and instructions and head right to making your stuffing. Elana’s Pantry Paleo Bread has been used in this recipe with great success if you’re looking for a short cut.



  • 2 1/2 cups almond flour  *very finely ground- course ground will not work for this!
  • 8 ounces farmer’s cheese (dry curd cottage cheese)
  • 1/4 cup coconut oil or butter, melted
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 3 whole eggs
  • 1/4 cup water
  • 1 Tbsp fresh herbs, chopped (rosemary, parsley and/or thyme)


  • 1 Tbsp extra virgin olive oil
  • 1 yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 3 sprigs parsley, chopped
  • 1 sprig rosemary, chopped
  • 2 sprigs thyme, chopped
  • 2 sage leaves, chopped
  • 1/2 cup cremini mushrooms, chopped
  • 1/2 lb sweet Italian sausage
  • 1 medium fuji apple, chopped
  • 6 cups bread, cubed
  • 3 eggs, lightly beaten
  • 1/4 cup dry vermouth
  • 1 1/4 cup turkey broth (chicken broth is okay)
  • 2 tsp sea salt
  • 1/2 tsp pepper
  • 7 Tbsp salted butter



1.  Excluding the flour and water, combine all other bread ingredients in a food processor and process until smooth. Then, add the flour and water and pulse just until dough is combined. Dough will be very sticky at this point.

2.  Grease a 9×9 pan and line it with parchment paper to help remove the loaf after baking. Lightly grease the parchment paper as well and fold the dough into the pan evenly with a spatula.

3.  Bake at 325 degrees for approximately 35 minutes, watching carefully as almond flour burns easily.


4.  While bread is baking, sauté the celery, onions, garlic, sausage, apples, herbs and mushrooms in 1 Tbsp olive oil for about 15 minutes.

5.  Add the vermouth and bring to a boil. Remove from heat while you wait for bread to finish baking and cool.

6.  Once bread is cooled, sliced into 1/2 inch cubes and coat with 5 Tbsp melted butter.

7.  Place bread cubes on a cookie sheet and toast in the oven for 30 minutes at 300 degrees, rotating occasionally.

Bread should appear golden brown and slightly dry.

8.  Toss toasted bread cubes with your sautéed mixture, eggs, salt, pepper and turkey stock.

9.  Transfer mixture to a well buttered baking dish and sprinkle additional 2 Tbsp butter on top. Cover with foil and bake at 350 degrees for 35 minutes. Uncover and bake another 15 minutes until top appears golden brown.

Plan ahead: You can make your bread a couple days ahead of time and even sauté the mixture the night before and just combine everything right before baking.

*This recipe originated from Danielle Walker’s Against All Grain cookbook. There are lots of great grain-free recipes in her book!


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