This ain’t your mama’s Stove Top Stuffing…though, how good was that back in the day?! Can I get a HELLO from all you children raised in the 80s that lived off of that stuff? I still have fond memories of the boxed stuffing but will never go near the stuff again. Thank God for food allergies, it keeps me away from things that are not so good for me like that, Doritos, and Ding Dongs (then again, I have remakes of each here and here so there’s always that). Another thank God for the power of creativity in the kitchen! Which brings me back to Stuffing. Where was I? Oh yes, this ain’t your mama’s Stove Top Stuffing. Made from SIX basic ingredients (not counting the herbs and sea salt), this grain free Thanksgiving Stuffing is a breeze to make.
The kind of the bread used is what will determine the tastiness of the stuffing. The paleo bread that I currently am loving comes from a local health food store in LA called Erewhon. They make THE best grain-free bread in-house that I have tasted! It’s a pricey loaf: $15 for 10 slices but I will say that it is worth every penny. Made of almond meal, coconut flour, apple cider vinegar, baking soda, sea salt and eggs (please see this post to see why I have added eggs back into my diet). Free of grains AND yeast; it has the best texture, weight, and flavor. I would love to try to recreate it in the future but sometimes it’s just nice to pay a pretty penny to save the hassle to make it yourself, don’t you agree? We don’t eat that much bread here anyway so this loaf will last us a good 2 weeks, possibly more. If you can do grains (again, I am greatly limiting my grain intake based off of my current health situation), go ahead and use a store-bought gluten-free bread loaf of your choice.
- 6–8 pieces grain-free bread, dried out and cut into bite-sized cubes
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1/2 tsp. sea salt
- 5 small celery ribs, thinly sliced
- 1/2 large onion, minced
- 2–3 cloves garlic, minced
- 1/2 c. vegetable broth
- 1 Tbsp. coconut oil
- 1/2 c. dried cranberries (optional)
- Preheat over to 325 degrees.
- In an 8×8, place bread, herbs, and salt together.
- In a small skillet, saute the onions and garlic with coconut oil (or butter of choice) until lightly browned (about 3-5 minutes). Add celery and cook until translucent.
- Pour onion mixture into the pan with the herbed bread and mix well. Stir in the vegetable broth and cover with tin foil.
- Bake covered for 20 minutes.
- Take foil off the top, stir and bake another 15 minutes. If using the dried cranberries, add before stirring.
- If the dressing is still too dry for your liking, add more vegetable broth by 1/4 c.
- Serving Size: 1/2 cup
- Calories: 224 (based off of 6 pieces of bread in recipe)
- Sugar: 3g
- Sodium: 790mg
- Fat: 8.5 g (based off of 8 pieces of bread in recipe)
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 1g
Grain Free Stuffing Recipe Notes:
If you are following an anti-candida diet, you might want to consider omitting the dried cranberries in this recipe. After doing extensive research on all the conflicting info out there about what foods to avoid/eat on such a low-sugar diet, I have found much relief adding natural sugars (fruit, certain dried fruits, and raw honey) back into my diet after the first month of avoidance. In fact, I no longer feel dizzy and fatigued far beyond anything I have ever experienced once I added them back in. Every body is different so please listen to your body and adhere to what it is telling you.
Complete this meal with:
All allergen-friendly and safe for you and your family to eat! Happy Thanksgiving, friends. May you gracefully stuff your faces with good-for-you food!