Grain-Free Stovetop Stuffing
This delicious grain-free stuffing recipe tastes just like the real deal. It is dairy free, gluten free and paleo and is a must-have for Thanksgiving.
Grain-Free Stovetop Stuffing
I love stuffing. The first time I tried it I instantly fell in love with it. I am from Germany and we don’t celebrate Thanksgiving over there hence we don’t have stuffing. However, it does remind me a lot of a specific kind of bread “dumpling” called Knödel that we have in Bavaria where I am from. So if you ever go, ask for a Serviettenknödel. Since my first time experiencing an American Thanksgiving celebration, stuffing has been my favorite part of it. Unfortunately, I cannot eat it anymore because of food sensitivities. Grains are not my best friends anymore and therefore the gluten-free version from Whole Foods, which by the way is very delicious, is not working anymore either. So this year I made it my mission to come up with a grain-free stuffing. It came out super delicious and I cannot wait for you to try it.
Doing the stuffing itself is actually quite easy once you have the bread cubes. Making delicious grain-free bread and turning it into bread cubes is a bit of a project. But totally worth it for a once a year occasion. It is a 3 step process.
- Making grain-free bread
- Preparing the bread cubes
- Cooking the stuffing
How to Make Grain-free Bread
To make the bread you will use a mix of Otto’s Cassava flour and arrowroot flour. You can buy both at Whole Foods Market. Otto’s Cassava flour has a really delicious baguette recipe on their website and that is the one I used. So head over to their site and make the baguette to start out with. It is actually really fun and easy to make. If you are dairy-free like me, simply use coconut oil instead of butter. I usually divide the dough into two parts and make two smaller loaves. For this grain-free stuffing recipe, I only use one of them. So yay for having another baguette to enjoy. I have a yeast-free, egg-free, and AIP version of biscuits in my new cookbook and a stuffing version using those biscuits.
How to Prepare the Bread Cubes
Let the baguette or biscuits sit on the kitchen counter overnight to harden. The next day cut the baguette into slices and then into small cubes – think crouton size. Don’t throw away all the tiny bread crumbs after cutting the bread. Save them and freeze them for future recipes like breaded calamari etc.
Place the cubes on a parchment paper-lined baking sheet (use the same one you used the day before to bake the bread) and bake for about 20 minutes. The bread cubes need to be dry.
How to Cook the Grain-free Stuffing
Now that you are finally done with making the bread cubes, the actual grain-free stuffing will be very easy to make. Simply mince and fry the onion, garlic, celery, rosemary, sage, and thyme. Add the bread cubes followed by the chicken stock and cook until all the liquid is soaked up by the bread. It only takes about 20 minutes total to make the stuffing. I chose to do it on the stove because the oven is usually already crowded with the turkey, roasted vegetables, etc. That way you can easily serve a Thanksgiving or holiday meal without having to worry about foods getting cold. Try my mom’s special gravy with this stuffing.
More Thanksgiving Recipes:
- Roasted Sweet Potatoes and Brussels Sprouts (AIP)
- Mom’s Special Gravy (AIP)
- Butternut Squash Sweet Potato Soup (AIP)
- Delicious Apple Crisp (AIP)
- Gingerbread Squares (Paleo)
This stuffing tastes so delicious. You and your guests will never know that it is grain free. To all my fellow people that cannot or don’t want to eat grains. This Thanksgiving you can dig in just like everybody else. You will be able to join in the fun without having to suffer the consequences later.
Now I would love to hear from you. Try the recipe and let me know what you think in the comment section below. And as always don’t forget to tag me in your food pictures on Instagram.
Happy Thanksgiving and Happy cooking
Grain Free Stuffing
- Lard or avocado oil (for frying)
- 1/4 cup onion
- 1/2 stalk celery
- 1 clove garlic
- 2 cups bread cubes approx. 1/2 grain free french bread (recipe by ottos cassava flour)
- 1 Tbsp parsely
- 1 small sprig rosemary
- 5 leafs sage
- 1 large sprig thyme
- 1 cup chicken stock
- Make the bread the day before and let it sit outside on the counter to dry.
- Cut bread into small cubes and place on a parchment paper lined baking sheet. Bake in the oven on 300 Degrees for 20 minutes or until completely dry.
- Mince onion, garlic and celery. Mince rosemary, sage and thyme and set aside.
- Heat cooking oil in a medium sized pot over medium heat. Fry onion garlic and celery for a couple of minutes until slightly browned. Reduce temperature to medium/low and add rosemary, sage and thyme. Fry for a couple of minutes and stir occasionally.
- Add bread cubes followed by chicken stock and stir. Cook until all the liquid is soaked up by the bread cubes. If the bread cubes are too dry, add additional chicken stock.