A Gluten-Free Stuffing Recipe for Any Holiday

I don’t know about you, but I love a good party trick. I’m not talking about disappearing a coin behind an ear or balancing a martini glass on your finger, but about finding recipes that are delicious, easy, and can meet someone’s dietary needs without being singled out as the “alternative” dish. In this case, the star of the show is this savory and delicious grain-free stuffing that a friend shared with me a few years ago. I’ve since made it a staple in my recipe box. (Okay, fine, it’s a recipe Dropbox now, but I remember using actual cards in a recipe box with my mom and grandma, so I like to envision a decorative, oversized index card with “Gluten-free Stuffing” written elegantly across the top.)

Gluten-free Stuffing Ingredients

This stuffing recipe doesn’t use bread, so it easily accommodates guests who may be gluten-free, following a paleo diet, or otherwise allergic to wheat, corn, or grains. Whether a guest has dietary restrictions or not, the upside for everyone enjoying the meal is that this stuffing is delicious.

In addition to being a great side for holiday gathering, I’ve also found this recipe works beautifully as a filling for stuffed mushroom appetizers and even stuffed peppers for a tasty entrée. To use this recipe as a stuffed mushroom appetizer, simply clean and de-stem some small mushrooms like baby bellas. Once the mixture is combined, skip the baking dish and spoon the stuffing directly into the mushrooms. Arrange them on a parchment-lined baking sheet and cook at 350 for approximately 30 minutes.

Gluten-free Stuffing Appetizers

Want to add some protein and turn this side into a meal? Add huge flavor to this gluten-free stuffing by using this recipe as a base for Italian Sausage stuffing. Along with the onion and celery, add up to 1 pound of bulk Sweet Italian Sausage. Sauté it with the onions and other ingredients, then continue the recipe as directed.

How to Make Gluten-free Stuffing

Gluten-free Stuffing

By Marie Powell

I love dishes that are adaptable, especially easy holiday recipes like this grain-free stuffing that can be a foundation for so many tasty entertaining menus. Beyond being great for those with certain dietary restrictions, this gluten-free stuffing recipe is super simple. It requires just a few minutes to chop and sauté veggies and toss ingredients before starting the bake. It will need 45 minutes to an hour in the oven, which is plenty of time to prep another dish, set out some appetizers, or relax with a cocktail and enjoy your guests. Whether your crowd is asking for traditional, vegetarian, grain-free, or just plain nourishing dishes, I’m sure this recipe will find its way to your table very soon.

Yields: 4-6 servings

Prep Time: 15-20 minutes

Cook Time: 1 hour

Ingredients:

  • 312 cups onion, diced
  • 212 cups celery, diced
  • 1 cup apple, cored and diced
  • 14 cup dried cranberries
  • 2 cups almond flour
  • 2 teaspoons sage
  • 2 teaspoons thyme
  • 14 teaspoon marjoram
  • 14 teaspoon rosemary
  • 14 teaspoon pepper
  • 12 teaspoon salt
  • 2 tablespoons butter or coconut oil
  • 3 eggs, whisked

Directions:

  1. Dice onions, celery, and apples.
  2. Grease a medium-sized baking dish, then set aside.
  3. Add 2 tablespoons butter or coconut oil to a saucepan and warm over low-med heat.
  4. Add onion, celery, apple, and herbs to pan. Sauté over medium heat for 5 minutes, then remove from heat.
  5. In a large bowl, stir together the almond flour, cranberries, and onion mixture.
  6. Add lightly beaten eggs to the bowl and mix well.
  7. Add mixture to baking dish and bake at 350 degrees Fahrenheit for 45 minutes to 1 hour. For stuffed mushrooms, skip the pan. Instead, spoon the mixture into cleaned, de-stemmed mushrooms and bake approximately 30 minutes. Serve warm.
Marie Powell
Marie Powell

Marie Powell grew up eating pecans, fresh fruits and vegetables, and homemade meals in rural southern Georgia. Thanks to her family's tradition of military service and the generosity and diversity of her friends, her culinary influences also come from Taiwan, Greece, and the Middle East. A graduate of the University of Georgia, she learned about food prep, storage, and presentation during her time as UGA's catering manager. Marie now lives in Phoenix with her daughter, Sophie, who has inspired her to learn more about adapting recipes for food allergies and intolerances, and their tortoise, Elizabeth, whose favorite food is dandelion greens.

Connect with Marie Powell on Google+