Savoury Sage & Sweet Apples . . .
Make this holiday stuffing a delicious, grain-free alternative to traditional bread-based dishes. We love it with with roasted pastured turkey, creamy grain-free gravy, broccoli and grape slaw, pecan bars, cauliflower mashed “potatoes” and pumpkin pie.
A lot of you seem to love it, too – it’s such a delight to read through the reviews you’ve left over the years! Here are a few in case you’re skeptical about giving it a try.
“My mom makes the best cornbread dressing in the South so I needed a grain-free alternative to keep me from being tempted to indulge on thanksgiving. This recipe was incredible! Perfect consistency and texture!” – Shannah
“I have made this recipe for Tgiving every year since we started GAPS in 2012. It is just our small, immediate family and my in-laws. But even though my in-laws eat nothing but processed food when they aren’t visiting us, they gobble up (Tgiving pun intended!!!!) this stuffing. Only change I make is substituting diced apple for the dates. Will be making your recipe again this year.” – Nancy
“I know this recipe has been out for awhile, but just wanted you to know that I made it for the first time this past Thanksgiving and it was absolutely DELISH! Very easy to put together and tasted even better the next day. Thank you for such a terrific recipe. I will definitely be sharing with my friends and family!” – Demi
Gluten-Free Stuffing Recipe
Note: This serves a small family of 2-3. Double or triple the recipe as needed.
Grain-Free Homestyle Stuffing
- 3 ½ cups onion, diced
- 2 ½ cups celery, diced
- 1 cup apple, cored and diced
- 1/4 cup dates, chopped into small pieces (raisins or dried cranberries would also be good)
- 2 cups almond flour
- 2 teaspoons sage
- 2 teaspoons thyme
- 1/4 teaspoon marjoram
- 1/4 teaspoon rosemary
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 2 tablespoons butter, ghee or coconut oil
- 3 eggs, whisked
- Preheat oven to 350F
- Grease a medium-sized baking dish (If you're using a cast iron skillet or Xtrema pan that can go from stovetop to oven, skip this step
- Add 2 tablespoons butter/ghee/coconut oil to a saucepan and warm over low/med heat.
- Add onion, celery, apple and herbs and saute over medium heat for 5 minutes. Remove from heat.
- In a large bowl, add almond flour and dates and mix. (Note: If you have a cast iron or Xtrema pan that can go from stovetop to oven, you can just mix everything in the pan.)
- Add the lightly beaten eggs to the bowl and mix well.
- Add mixture to baking dish and bake at 350F for 45 minutes - 1 hour