This Grain-Free Thanksgiving Stuffing is a healthier take on a Thanksgiving classic! It is bursting with flavor, has a bit of sweetness from apple, and crunch from celery and green onions.
When I found out 8 years ago that I was going to have to completely change my diet, one of the things I was most sad about never being able to eat again was my grandma’s Thanksgiving stuffing. (Or dressing, as she calls it.)
I knew that I had to come up with a recipe to make each year that would fill that void. I mean, let’s be real, it will never be like grandma’s, but it is a pretty darn good substitute.
This Grain-Free Thanksgiving Stuffing is not your average stuffing ->
- IT’S PALEO – I used my Paleo roll recipe as the base. These rolls are one of my favorite recipes on my site because they are simple, grain-free, and bursting with flavor from dried sage.
- SWEET & SAVORY – We have everything from green onions, to the classic celery, and even apple in this stuffing. I love the sweet & savory combo!
- IT’S DAIRY-FREE – A lot of stuffing recipes out there are laden with butter and milk/cream, but not this one. It is super flavorful without those things, I promise.
This is the type of stuffing that you can make a day or two ahead of time to save your sanity on Thanksgiving Day. Just keep it covered in the fridge, and warm it up in the oven when you’re ready. You can even put it under the broiler for a minute or two at the end to get it nice and crispy on the top. That step is totally up to you!
Let’s face it, we all know Thanksgiving food is all about the fun side dishes. Who needs turkey? Make sure you bring this delicious stuffing to your holiday menu, you won’t regret it!
Looking for more Thanksgiving recipes?
[Grain-Free] Thanksgiving Stuffing
- 1 batch Paleo rolls *link to recipe in notes
- 3 stalks celery , chopped
- 1 large red apple , diced
- 3 green onions , diced
- ¼ cup flat leaf parsley , chopped
- 1½ cups chicken broth (or vegetable broth to keep it vegetarian)
- 2 eggs
- ½ tsp salt
- ¼ tsp black pepper
- Preheat the oven to 350 degrees. Bake the paleo bread according to the recipe. Once done baking, invert onto a cooling rack and let cool for 10 minutes.
- Once the bread is cooled, use your hands to break up the bread into chunks. It should be a crumbly consistency, but it should still have chunks, don't turn it into breadcrumbs.
- In a large bowl, combine the crumbled bread, celery, apple, green onion and parsley. Use your hands to give it a quick stir.
- In a smaller mixing bowl, combine the broth, eggs, salt and pepper. Whisk until evenly combined. Pour egg mixture over the bread mixture and toss until all of the bread is coated.
- Transfer stuffing into a 9×13 inch baking dish, and bake uncovered for 50-55 minutes, until the top is golden brown.
- When done baking, let it cool for 5-10 minutes, then serve.