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.

Comments 37

  1. What a relief to have a stuffing everybody can eat! I can hardly wait until Thanksgiving. This would be delicious with cornish game hens as well. Let’s see, what else can I stuff – onions or red bell peppers…hmmm

  2. Thanks, Sue, for your lovely reply and imagination! Cornish game hens sound so convincing. We’ve been having a lot of turkey lately; I love roasting legs and wings and making gravy with reduced bone broth, pan drippings and garlic! So Cornish game hens sound really special for Thanksgiving!! I’m all for variations on tradition! Cheers!

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  5. Oh my! This was super delicious!! My guests even preferred it over the traditional cornbread stuffing! Will be making it again for two upcoming Christmas dinners! Thank you!

    1. Thanks so much for writing. I’m delighted to hear it! We had it, too, at our Thanksgiving feast and I was so happy to see family members get seconds of it who aren’t even on restricted diets. So encouraging! 🙂

  6. This stuffing is amazing! I’m on a restricted elimination diet for my breastfed baby, and this dish helped save my Thanksgiving! I used coconut oil in place of butter and used Food for Life brand rice bread because it is egg free. Otherwise I followed the recipe exactly, and I’m so glad I did. It was so good I’m making it again tomorrow for Christmas dinner! Thank you for posting!

  7. Oh man – this sounds perfect! We wanted to bring a grain-free stuffing to the family dinner and this looks great. Love the cauliflower tip!

  8. I usually take the obligatory small serving of stuffing because no one’s is as good as my Memaw’s was. I think we may just have to give this a try this year.

  9. I commented two years ago how awesome this recipe is and wanted to come back to tell you it is a staple dish in our house. I love how my non-paleo family members think it’s the best stuffing they’ve had next to Grandma’s cornbread stuffing. 🙂 It’s yummilicious!

    1. Yay!!! Thank you, Sonya!! That is so lovely; and I’m so glad!! I’m making it right now actually, too! Happy Thanksgiving!! Lots of love!

  10. I just read through this recipe and want to try it; however I don’t see where it ways what to do with coconut bread, is it toasted or left out to dry and when is it added, I apologize if I missed this in the instructions, but I can’t find it, please help and thanks Diane

    1. Hi Diane! Actually *I* apologize! I left out the main ingredient step, and I guess everyone else just had to figure it out! I’m glad you said something. 🙂 I added the bread cubes to step 10. xo In regard to its treatment, look under the ingredients list; it mentions to cube them to 3/4 inch. They don’t need to be dried or toasted.

  11. Thank you for your prompt response! Yes, I would have guessed bread goes in step 10 and I think I will try toasting the bread cubes, unless you have tried and did not work. I am excited to stretch my creative cooking skills, been Paleo for 11 months so first holiday challenge!

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