Grain-free Stuffing recipe

GRAIN-FREE STUFFING RECIPE with SAUSAGE {Paleo, Whole30, GAPS}

Megan Hors d'oeuvres, Condiments & Sides, Whole Food Recipes 37 Comments

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My 13-year-old daughter loves stuffing and had a tough transition several years ago to grain-free holidays.  But getting her to cook with me changed all that.  She loves being in the kitchen and innovating new recipes.  Among our fun collaborations is this grain-free stuffing.  It combines our favorite elements from the best stuffing recipes, with optional additions.

GRAIN-FREE STUFFING RECIPE with SAUSAGE {Paleo, Whole30, GAPS}

THE THREE ESSENTIALS

In our humble opinion, a great grain-free stuffing is accomplished by three key players: cauliflower, coconut bread cubes & sausage.

We’ve tried other breads, by the way, over the years; and this basic coconut bread loaf still wins in stuffing; it’s the best!

Grain-free Stuffing Ingredients

Everything else plays the supporting role: bone broth, melted butter or lard, sauteed onions, sprouted nuts, dried fruit, celery, herbs and sea salt.

A FLEXIBLE RECIPE

We’re not eating a lot of nuts, dried fruit or onions in our house right now.  We have FODMAP issues, AIP recommendations (no nuts), and candida to keep at bay (no dried fruit!).  But you are your own free agent.  And your health is unique.  This stuffing recipe is a canvas on which to add or subtract your favorites, keeping in mind your unique food intolerances.

That’s the Eat Beautiful specialty!  Creating grain-free, refined-sugar-free feasts that meet you where you are, versatile and delicious.

So, without further swank, here’s the recipe!

GRAIN-FREE STUFFING RECIPE with SAUSAGE {Paleo, Whole30, GAPS}

Ingredients

  • 1 loaf coconut bread* (recipe below), or other grain-free loaf, cut into 3/4″ cubes
  • 1 head cauliflower, chopped into small flowerettes
  • 2 yellow onions, chopped
  • 8 stalks celery, sliced thinly
  • 1 lb. sustainably-sourced raw sausage (source here)**, links or bulk sausage, spiced is fine (Italian etc; just make sure the ingredients do not contain sugar or other additives)
  • 1 cup bone broth (recipe here)
  • 1/2 cup melted, unsalted butter or lard + 4 T. more
  • 2 tsp. dried thyme
  • 2 tsp. dried sage
  • 1 tsp. sea salt, and more for sauteeing (see recipe Method below)
  • 1 tsp. white pepper

Optional Ingredients

Method

Preheat your oven to 375 degrees.

1. Grease a large casserole dish, 9″ X 13″ approximately, with some flexibility for size variations.

2. Melt 2 T. butter or lard in a large skillet.  Add the cauliflower and 1 tsp. sea salt. Saute over medium-low heat, stirring intermittently, for 20 minutes.

Grain-free Stuffing Ingredients

3. Remove the cauliflower to a large mixing bowl and repeat the sauteing step with the onions and celery: add 2 additional tablespoons butter to the large skillet.  Add the chopped onions and celery and 1 tsp. sea salt.  Saute over medium-low heat, stirring intermittently, for 20 minutes.  If too much liquid evaporates, place a lid over the veggies to create steam.

4. Meanwhile, place the sausage links (if using) into a saucepan of salted water and simmer for 12 minutes.

Grain-free Stuffing Ingredients-3

5. Remove the sausages, allowing them to cool slightly.

6. Then chop them into small pieces and add the pieces to the mixing bowl of sauteed cauliflower.

7. (Alternately, if you bought bulk sausage, not links, saute it in a heavy bottomed pan, breaking it up with a spatula, over medium heat.  Cook until the pink center is just gone.  It will continue to cook in the oven.  Add 1/2 sea salt to the pork while it is cooking, only if it is unseasoned bulk pork.)

8. Add the sauteed onions and celery, too, to the mixing bowl.

9. Add the melted butter, bone broth, spices, salt and pepper.

10. Add the bread cubes and optional ingredients.

11. Fold the ingredients together, somewhat lightly, but thoroughly.

12. Pour the stuffing into the prepared dish and bake in preheated oven until golden brown on top and heated through, about 30 minutes.

REFLECTION

In the spirit of Thanksgiving, I am thankful for how far I’ve come on my healing journey.  What about you?  Have you improved?  That’s the key, moving in the right direction. May this food truly bless your body.

Cheers & Happy Thanksgiving!

*This is an adaptation of Dr. Natasha Campbell-McBride’s simple Coconut Bread Loaf:

Place the following items in the blender and puree for 20-30 seconds, until sweetener is fully mixed in:

  • 6 eggs
  • 3/4 cup coconut flour
  • 1/2 cup melted fat: unsalted butter, ghee, lard*** or coconut oil, cooled slightly
  • 1/4-1/2 cup honey, depending on how sweet you want it
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda, sifted

Pour the puree into a greased loaf pan and bake at 325 degrees until a toothpick inserted in the center comes out clean, about 35 minutes.

**From the US Wellness homepage, choose “Pork” from the sidebar; then scroll down to select Bulk Pork or my recommendation, their Sugar-free Breakfast Sausage.