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.

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Grain-Free Stovetop Stuffing

What screams Thanksgiving more than stuffing? If you had to give up regular bread and are feeling sad about missing out on stuffing this year I have every good news for you. This stuffing recipe tastes like THE real deal. It is grain-free, gluten and dairy-free, and Paleo.

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 more work. 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. For a yeast-free and an AIP version of this recipe, make sure you get my holiday cookbook.

Wanna get more holiday and special occasion recipes? Get my AIP/Paleo holiday cookbook, including a full Thanksgiving spread.

bowl of 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. It is ok if you don’t have a baguette pan. The loaves will be a bit flatter (as you can see in the picture below), but it does not matter for the stuffing. For this grain-free stuffing recipe, I only use one of the loaves. 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.

My holiday cookbook features a yeast-free, egg-free, and AIP version of biscuits and stuffing. Grab a copy here.


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.

HOT TIP: Don’t throw away the bread crumbs when preparing the bread cubes. Save them in the fridge or freezer for when you want to make something breaded.

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 meal without having to worry about foods getting cold. Try my mom’s special gravy with this stuffing.

More Thanksgiving Recipes

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

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.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 12 hours 45 minutes
Servings 4 people


  • 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.
  • Enjoy!


Tips: Use coconut oil instead of butter to make the bread if you are dairy free.
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  1. Brianna

    This looks great! I have a few questions. I’ve used that Otto’s bread recipe in the past to make a sandwich loaf (successfully). Can I make that instead of baguettes for the stuffing? Also, I have a dehydrator. Can I cut the bread into cubes on the same day that I bake it and pop it in the dehydrator until dry (rather then waiting until the next day and using the oven)? And finally, when my family makes stuffing we follow a method similar to yours, but then we put the stuffing in the oven at 375 degrees or so to crisp up before serving. Can I do this with this recipe? THANK YOU!

    1. Hi Brianna.
      I think you can certainly use another bread recipe. And I have done the whole recipe in one day when I forgot to make the bread the dat before. So the dehydrating or just baking it longer in the oven both work well. I think putting it in the oven should also work. Let me know how it turns out 🙂

  2. Jessica

    5 stars
    I made this today, didn’t have the spoons to bake fresh bread so I just used some Franz “Gluten Free Mountain White” bread (does have sorghum though) …

    Came out AMAZING!

    Thank you so so so much 💗

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