Gluten-Free Stuffing Recipe for Thanksgiving
On a specialty diet and afraid you’ll have to miss out on the best parts of big holiday dinners? Have no fear– this Grain-Free Thanksgiving Stuffing is grain-free, dairy-free, paleo, and totally delicious.
Servings: 6 servings
Calories: 390kcal
Ingredients
- Cooking spray
- 1 loaf of Grain-Free Cashew Sandwich Bread
- 2 tablespoons olive oil
- ¼ cup butter, ghee, or lard
- 1 cup finely diced celery about 6 medium stalks celery
- ⅔ cup finely diced onion about 1 small onion
- 1 teaspoon dried rubbed sage
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ⅛ teaspoon ground nutmeg
- 1 cup chicken broth
- 2 eggs
Instructions
- Preheat oven to 350°F. Spray an 8 x8” casserole dish with cooking spray and set aside.
- Cut the loaf of bread into approximately 1” cubes (you should end up with about 6 cups of cubes).
- Spread bread cubes in one layer on a large baking sheet. Drizzle evenly with the olive oil, and then bake in preheated oven for 15-20 minutes, or until the cubes are slightly browned and dried out (no need to make croutons here, just dry the bread out a bit).
- Meanwhile, heat a medium size skillet over medium-high heat. Add in the butter, ghee, or lard, and then cook the celery and onion until fragrant and translucent, about 10 minutes. Stir occasionally.
- In a large bowl, combine the toasted bread cubes, vegetables, sage, salt, pepper, thyme, rosemary, and nutmeg.
- In a small bowl, whisk together the broth and eggs. Pour the egg mixture over the bread cube mixture and toss gently to combine.
- Pour mixture into the prepared casserole dish and bake in preheated oven for 30-40 minutes, or until the middle is set and the top is golden brown.
Notes
- Leeks are great in this! Just leave out the onion and sub in two finely sliced leeks (using the white and pale green parts only).
- This recipe doubles, triples, and quadruples with ease!
- I don’t recommend actually stuffing your turkey—the stuffing just absorbs the moisture from your turkey and makes for a drier bird. Instead, dry brine your turkey using my method, and cook your stuffing on the side. You won’t be sorry!
- You can make this ahead of time up to step six. Then cover and refrigerate for up to two days. Remove cover and bake as directed, adding an additional 5-10 minutes.
- Don’t need to make this grain-free? No problem. Just use regular white bread (preferably that’s been left out for a day to stale) in place of the cashew bread.
Nutrition
Serving: 1serving | Calories: 390kcal | Carbohydrates: 17g | Protein: 12g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 185mg | Sodium: 881mg | Potassium: 359mg | Fiber: 3g | Sugar: 4g | Vitamin A: 556IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 3mg
