Savory sage and sweet apples make this gluten-free stuffing recipe a delicious alternative to traditional bread-based side dishes. It’s a must-have at my family’s Thanksgiving table, along with roasted pastured turkey, jellied or whole berry cranberry sauce and healthy green bean casserole.
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.
Reader Reviews
From Shannah:
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!“
From Marisa:
I made this last Thanksgiving, and it was a big hit. It’s the best stuffing I have found! It has become a staple for our Thanksgiving feast.”
From Christine:
Just wanted to give you two thumbs up on this one!! Made it on Thanksgiving and it was so very delicious. I will be making this on a regular basis now. Thank you for solving one of my grain free challenges…stuffing!”
From Nancy:
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.“
From Demi:
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!“
So what does it taste like?
Basically, it’s seasoned with herbs used in classic stuffing recipes, but instead of traditional bread cubes we’re using a paleo, dairy-free “bread” base. I add a touch of natural sweetness in the form of apple and dates, but you can replace the dates for dried cranberries and raisins if you prefer.
One quick note: This recipe can be made from start to finish in an Xtrema pan or cast iron skillet since they can go from stovetop to oven. You can find more skillet recipes, here.
If you don’t have one, though, you can brown the veggies and herbs on the stove and then transfer them to a baking dish. Easy peasy.
Easy Gluten-Free Stuffing Recipe
Equipment
- 8×8 casserole dish
- cast iron skillet or Xtrema pan
Ingredients
- 3½ cups onion (diced)
- 2½ cups celery (diced)
- 1 cup apple (cored and diced)
- ¼ cup dates (chopped into small pieces – or try raisins / dried cranberries)
- 2 cups blanched almond flour
- 2 tsp dried sage (ground)
- 2 tsp dried thyme
- ¼ tsp marjoram
- ¼ tsp dried rosemary
- ¼ tsp black pepper
- 1 tsp sea salt
- 2 tbsp butter (or ghee or coconut oil)
- 3 eggs (whisked)
Instructions
- Preheat oven to 350°F.
- Grease a medium-sized baking dish (If you're using a cast iron skillet or Xtrema pan that can go from stovetop to oven, you can skip this step and bake the stuffing in the pan).
- Crack three eggs into a small bowl and whisk together.
- Add 2 tablespoons butter/ghee/coconut oil to a large skillet and warm over low/med heat.
- Add onion, celery, apple and herbs and saute over medium heat for 5 minutes. Remove the pan from heat.
- Add the almond flour and half of the chopped dates to the pan. Stir until the flour/dates are mixed in.
- Add the eggs to the pan and mix again.
- Transfer the mixture to your greased casserole dish (skip this step if you are baking the stuffing directly in the pan). Sprinkle the remaining chopped dates over the top.
- Bake at 35°0F for 45 minutes – 1 hour, or until the breading on top is light golden brown.
Nutrition
Frequently Asked Questions
I’ve never tried it so I can’t say for sure, but my guess is probably not. When baked in a dish the top turns golden brown, which is important for the overall texture.
I’ve heard from some people that they love it even more the day after making it, but I prefer to make mine on the same day because I think reheating it makes it too dry. I like to make extra and it it the next day cold, though.
More Gluten-Free Recipes for Thanksgiving
Gluten-Free Pumpkin Pie – This simple recipe delivers a moist pumpkin filling infused with vanilla and the warm flavors of cinnamon, ginger, nutmeg and more.
Cauliflower Mashed “Potatoes” – I started making these cauliflower mashed “potatoes” when my family was on a healing protocol. We’ve reintroduced potatoes now, but we still LOVE this recipe!
Gluten-Free Pecan Pie – The sweet filling and whole pecan topping in this recipe reminds me of the pies I grew up with, only without the corn syrup!
French Green Bean Casserole With Crispy Shallots from The Urban Poser – If you love green bean casserole but can’t do store-bought crispy fried onions (which are made with wheat flour), Jenni’s recipe has got you covered.
I don’t have almond flour, but I do have almond meal. I’m going to give this a try. 🙂
They’re pretty much the same thing
I was so excited to find a grain-free stuffing recipe so I can eat it, but I can’t have eggs. I tend to miss out or give in and have some gluten free stuffing then suffer the consequences! Any idea how I could make this without the eggs please?
Ceri, I have made this many times with a flax or chia egg. One year everyone liked the flax version better than the almond flour version. It’s not quite the same but it was very good.
Egg Whites are the usual culprit. Put your money in good high priced eggs and just use the yoke. maybe. Its like a multi-vitamin
Nice with almond meal, but you need to use more moisture — I use coconut milk–and let it stand for a few minutes before cooking so the meal can absorb it. Popular at my house with carob syrup, organic of course. Actually, the only pancakes I make any more.
I’ve always put sausage in our stuffing along with nuts. Can these cooked items be added?
I must of did something rong. Thus tasted nothing like stuffing. Very disappointing
Is there a way to make this without the eggs?
Miara, I’ve made this without eggs using flax egg or chia egg. It’s a little less breadsticks I guess but very good. One year my family liked mine flax version best!
What substitutes do you suggest for almond flour?
I’m allergic to that
Also can’t do egg whites. Suggestions ?
Sounds delicious
Karen, I’ve made so many variations of this and I’ve used flax eggs or chia eggs with chick pea flour or cassava flour. Everyone loves it, even my one grown daughter who doesn’t like anything. I usually add more herbs though.
I have a question.
Can you make this stuffing and freeze it and then reheat it?
Thanks,
Cathy
Hi Cathy, I haven’t tried freezing it, but my guess is that it is better when freshly made.
do you think you can refrigerate it overnight before the big day?
I’m also curious!
Me too!
Curious as well!
Your recipe looks delicious but unfortunately some of my kids are allergic to eggs, nuts, and dairy. Do you have suggestions that might work?
I don’t do eggs, is there something I could use instead of eggs ?
Yay! I just picked up my Rehoboth Ranch turkey from the Coppell Farmer’s Market (and got the last dozen pastured eggs anywhere at the market…thankful for that!)
Yay! I just picked up my Rehoboth Ranch turkey from the Coppell Farmer’s Market (and got the last dozen pastured eggs anywhere at the market…thankful for that!)
This looks delicious! We’re not practicing Gaps but I am tempted to do this stuffing instead….
This looks delicious! We’re picking up our turkeys tomorrow at the Ogan Family farm, I may have to do this stuffing with it. Thanks for the recipe!
This looks delicious! We’re picking up our turkeys tomorrow at the Ogan Family farm, I may have to do this stuffing with it. Thanks for the recipe!
picking mine up next Saturday for Christmas- already celebrated our Thanksgiving in Canada 🙂
Kristen Eppner Ethridge – I must have just missed you. We were there right around the same time 🙂
Can you use flax eggs to make this?
That’s what I use for my own personal pan and it works well. One year my kids actually preferred mine (it may have had extra herbs). I also have to sub another grain free flour for the almond and it always works! Everyone who tries this likes it!
Which flour did you use?
Oh, and what extra herbs?
Haha! Years later I’m answering you. I have used several different flours. Mostly chick pea and cassava. For the herbs I have just added more of everything, especially sage. Oh and I add caulirice too! I got that idea from another recipe.
We’ll have to plan better for the next market on the 10th. 🙂 The lady in front of me bought a 24.5 pounder. They said out of 320 turkeys processed, he was the biggest. She said they liked leftovers. 🙂
Yes, let’s meet up!
Deal! We’ll coordinate timing closer to the 10th. 🙂
How much stuffing does this make? If I’m cooking thanksgiving dinner for two, do you think halving it would be enough?
I made this tonight and baked it in a 8 x 11 glass dish and it will make 12 servings.
Ah, thank you for reminding me, Erica Graff! I’ve been meaning to put a note up that says this recipe serves a small family – it would be perfect for two if you want just a little left over 🙂
Wonderful, thank you! Do you think halving it would be a bad idea, too little? We’re making a lot of sides, so I’m thinking a half recipe would be okay for us!
I double this recipe for my large family, increase the spices a bit, add pork carnitas (chopped) and pork broth. It’s a family favorite even for for those not on restricted diets.
This recipe looks really good…and I also picked up my turkey on Saturday from Rehoboth Ranch at the Coppell Farmers Market! How funny!
Yum! That sounds like a dessert. 🙂
I made this tonight and it was great! My family said it tasted like real stuffing. 🙂 I modified it slightly… I boiled the turkey giblets until they were cooked, chopped them up in the food processor and added them in. No one knew the difference! I normally would have pitched the giblets, but this worked so well.
I’m getting my Thanksgiving shopping list and menu put together….and this is on it! 🙂 Thanks for your awesome blog!! <3
Awww, thanks Em! 🙂
How about if you want to actually stuff the turkey? Do you cook it first or put it in wet?
Could it be made without eggs somehow?
It looks yummy
I am also curious about stuffing in the turkey. any recommendations?
I made this last Thanksgiving, and it was a big hit. It’s the best stuffing I have found! It has become a staple for our Thanksgiving feast. Thank you for all that you do, and especially for such a great resource! Happy Thanksgiving!
I was wondering if it could be made with coconut flour instead? Thanks!
Hi Steph! Coconut flour absorbs a lot more moisture than almond flour so it’s not a good idea to make an equal substitution. Honestly, I tried a stuffing made with coconut flour bread before coming up with this recipe and it was awful. I’d stick with the almond flour or – if you’re allergic to almonds – maybe try sunflower meal instead. Hope that helps!
HI,
Do you know if I could make this up the day before and just save the actual baking of it for the day of Thanksgiving? I wasn’t sure if refrigerating it before baking it would do anything to the quality of it. Thanks!!
Hi Leigh Ann! I honestly don’t know because we usually polish it off in one sitting, sorry!
I will let you know if it works. I’m going to risk it and try it that way! 🙂
Did it work?
Is it possible to sub the eggs with flax?
I’ve never tested this recipe with flax so I’m not sure, unfortunately.
Are the herbs measured as fresh or dried? Thanks! So excited to serve this to my family this year!
Dried! Enjoy!
I would like to know as well about the herbs and if they are measured fresh or dried as I want to make it tomorrow. Thanks!
They’re dried. 🙂 Happy Thanksgiving!
Hi!
This recipe looks lovely! Do you need the almond flour though? I’m looking to at least double it for a largish family gathering, and that would be a little bit pricey.
You could try substituting sunflower meal instead, but I cannot vouch for how it would turn out since I haven’t tried it. 🙂
Just wanted to give you two thumbs up on this one!! Made it on Thanksgiving and it was so very delicious. I will be making this on a regular basis now. Thank you for solving one of my grain free challenges…stuffing!
Hi there,
Can I freeze the pan of cooked stuffing?
Hi Derval!
I haven’t tried freezing it, but my guess is that it is better when freshly made.
I have a question not really specific to this recipe, but it somewhat applies. Is it really any cheaper to grind your own almond flour than to buy it? I’ve been buying mine at Kroger for around $8 for 1 pound (It’s been on sale for about $6.50), and 1 pound of almonds is around that or more it seems. I’m willing to make my own if it saves enough money, but don’t want the extra work if it doesn’t.
Look for a “Good Food” or “Whole Foods” type store by you that sell bulk flours. That’s how I get mine and you end up paying a fraction of packages flours. I would say that I save about 90% on my flours and spices/herbs. Makes a HUGE difference. Happy Thanksgiving.
This looks fabulous! I wonder if anyone has tried this with flax ‘eggs’?
Question about the dates. Are they thrown in there whole or do you chop them up first. I read it again thinking I missed it but didn’t see anything about it. Thanks for the recipe sounds great!
Chopped! Thanks for your question, Melissa. I’ll update the post right now 🙂
this looks amazing!! unfortunately I’m breastfeeding and my little lady can’t do onions… usually I just leave them out, but 3 1/2 cups is a lot! any suggestions for a yummy flavor/texture substitute?
Thanks!!
I made it without the onions and it turned out really good. (I am also breastfeeding and onions are too much for my baby girl. ) I also used chia seeds as an egg substitution, (1 tbsp chia seeds/3tbsp water per egg). Thanks for the recipe Heather, it was fantastic!!!
Did you use whole chia, or grind it first? Thanks! Egg allergy here.
I have tried a few of your recipes and always very good–thanks for experimenting. I looked through the comments and I couldn’t find an answer too using this recipe too stuff turkey–cooking it first or just wet ingredients?
Hi Nicole! I don’t know how well it would work if actually stuffed inside a turkey. I’ve only ever made it as a side dish.
Did you cook yours in a cast iron skillet?
Has anyone tried this with a substitution for the almond flour (nut allergy)?
Tracy, I have tried it for several years with Sunflower flour and it turns out beautifully!!
Would rice flour work? We are dealing with sensitivities to gluten, nuts, and coconut. :/ But I’d love to try this for thanksgiving!
I’m also wondering if rice flour would work…
I WANT this! But, we can’t have eggs right now. Or, hubby can’t have eggs right now. I’m wondering if some kind of egg substitute would work at all. :/
Boo! I’m so sorry, Becky. I don’t know if chia would work as a binder in this recipe or not 🙁
you can use ground up flax seed and water as egg sub. 1 T. ground flax and 2 T water let it sit for 3 min.
Can this be made the day ahead? I’d love to relax and roast the bird tomorrow. Thanks!
I’ve never tried making it ahead so I’m not sure, sorry!
Melanie, did you make it ahead. I’m about to do that and hoping it works. Let me know if you have the time 🙂
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!
I tripled the batch, and had enough for a 13×9 pan plus a medium corningware dish. I could have gotten away with just doubling.
Thank you!
YAY! I’m so glad you liked it, Shannah! 🙂
Thank you! I’m going to add mushrooms! 🙂
Excellent recipe! I did everything almost to the letter, with the exception of slightly less celery and a bit more apple, because that was what I had. Everyone at our Thanksgiving dinner was surprised that it was not only bread free, but grain free. It tastes very much like my mom’s bread stuffing! I just ate the leftovers for breakfast with honey-sweetened cranberry sauce! I plan to make this a staple main in our house by adding sausage or ground meat, and adding a side salad. Thanks!
I want to add mushrooms and chicken sausage. How did it turn out adding meat? At what stage did you add it?
Would coconut flour work? I just realized I’m almost out of almond meal
Just made this- AMAZING! Will definitely make it for Thanksgiving :)! Thank you!
Will gluten-free all-purpose flour work?
Would this recipe work as a bird stuffing (cooked in the turkey cavity)?
Hi Alex, I wouldn’t recommend it for stuffing the turkey. Baking so that the top is just a little browned is important for the overall texture.
fo you mix the almond flour ingredients together or place on top and bake? Thank you
Dried or fresh herbs?
Thanks
Dried. 🙂
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.
Thanksgiving staple now…everyone last year thought it was delicious. I used mostly fresh herbs because I grow them and it seemed fine. This is a fantastic replacement for bread stuffing, though I still make a little of the unhealthy bread mixture to stuff the turkey. Thanks so much for sharing the recipe!
What is the consistency and texture supposed to be like? The top looks browned but I am wondering about the middle?
Just confirming almond flour, not almond meal, right ? Thanks. 🙂
This stuffing is really delicious. The texture is very good and the flavor is phenomenal. No missing bread stuffing with this. One thing I tried was whipping up a couple of egg whites and folding them in before putting it in your baking pan. It made it a little lighter and a little less dense. Either way, it’s delicious. I am thinking about adding some mushrooms to it for another variation. Thanks for sharing the recipe!!!
Hi! Looks great! If I double the recipe, do you recommend increasing the cooking time?
Wondering if anyone has had luck freezing this? I doubled the recipe and it is WAY too much! It filled two 9×13 pans and I only need one. Hoping others have had luck freezing. Thanks!
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 receipe. I will definitely be sharing with my friends and family!
So glad you liked it, Demi! 🙂
Just wanted to say that I have been making this recipe for a while now for Thanksgiving and Christmas! I have some in the oven now (the one without onions for my son). It is absolutely delicious! It tastes great reheated too so I always make extra so we have leftovers for a couple days! Thank you for sharing this wonderful recipe! Merry Christmas!
Is the almond flour mixture a topping to sprinkle over the onion, celery and apple mixture? Or is everything mixed together at the end? What did you guys do?
Thank you!!!
Mix it together before you put it in the oven to bake 🙂
Heather, the recipe says it is enough for 2-3 people as written. But since people eat different amounts, I’m trying to visualize how large a pan it fills. You show it in a cast iron skillet — is the recipe a single batch to fill the skillet? If I doubled it would it overflow the skillet? Preparing my menu and gathering ingredients this weekend! Some comments say that the single batch filled a 8×11″ pan.
One person said she doubled the recipe, filling 2 9″x13″ pans. I made it last year, a single recipe, and I’m trying to remember what dish I baked it in. I think I used a Lodge cast iron chicken fryer that is 10″ in diameter at top, a bit less at bottom, and 3.25″ deep. Or a similar 2-1/2 quart oval baking dish by Corning that’s 1.5″ deep. Probably need to adjust baking time for something deeper than a skillet. We have 10 coming for dinner, so I’ve been trying to decide whether to double the recipe or not. Love this dish, and I’m sure we enjoyed leftovers last year. If I bake it a day ahead, I will not use the cast iron.
This is a dressing, not a stuffing, for those who wondered about putting it in the turkey. Don’t. I have always loved the stuffing my mother made with just bread, onion, celery, butter, s&p. Giving that up since this dressing is just right as a substitute (I’ve never especially liked the moist sage dressings that are common). Heather is a genius!
Has anyone tried adding sausage and mushrooms?
Hi, is this more moist like stuffing from the turkey rather than dressing which is more dry?
Thanks
I made this recipe last year for Thanksgiving. The amount of celery and onion it called for really was not appealing so I decided to amend the recipe and keep the veggies the same but double the dry ingredients and eggs. It turned out this cakey, chewy sort of bomb. 🙁 I was really discouraged this year about making a GF stuffing. So I decided to follow the recipe exactly this year (except I added a plantain for extra filling). It turned out fantastic! I will now be making this every year! I’m so sorry I doubted you, Heather!
NOTE: I used purple onion. Would that matter? I just can’t figure out why it failed sooo badly!!
I would say your expectation may be set differently. You really did not do anything wrong from what the recipe calls for. But if you are expecting bread cubes, then it sets you up for disappointment. I loved this recipe myself. However, I never expected bread. Just something that was good for me with a flavor reminiscent of cornbread stuffing. Don’t skimp on the veggies. I added mushrooms to mine too. Go in to it with an open mind and a little creativity.
This sounds delicious, but I don’t like sage. Can I just leave it out?
Hi there – I’m planning ahead for Christmas. Does this recipe freeze well or is it better made fresh and cooked right away?
Thanks!
I haven’t tried freezing it, but my guess is that it is better when freshly made.
I’d like to try this for Thanksgiving. Should the sage and thyme be ground or dried? Can you substitute poultry seasoning? Thanks!
Would this recipe work with a basic gluten free flour?
I haven’t tested it but I don’t think so . . .
I want to make this for Thanksgiving for two people. If I leave out the Apple and dates will it still turn out good? My daughter can’t have any fruit right now. Can I sub anything in place of those?
Hi Heather
Just a question here as I like the traditional turkey stuffing. Can this be stuffed in the turkey? This is what I’m looking for. If not do you have a recipe that can be?
Thanks
Tanya
I don’t recommend stuffing this one into a turkey and unfortunately I don’t know of a recipe that would work well that way. Sorry I can’t be more helpful! 🙁
I just made this stuffing last minute for my family. I halved the recipe just because that’s the ingredients I had on hand and used dried cranberries. It was perfect. Thank you so much. I was making turkey and craving stuffing so badly. I love that I don’t have to use a “bread” but can use the almond flour. Thank you so much for the recipe!
I’m so glad you enjoyed it, Elyse!
Hi,
Can you freeze and reheat this stuffing?
Thanks,
Cathy
Do you basically just add everything to one bowl and throw it in the oven? After cooking all the mix-ins of course. I have made a paleo stuffing before and had to make “bread” and then cut it all up and add all the mix-ins and eggs and then cook it. Just want to make sure I’m understanding it correctly! Thanks!
It can all be made in one dish if you have a cast iron pan, however not all the ingredients are added at the same time. First the veggies/herbs/apples need to be sauteed, then the other ingredients are added before baking.
I’ve made this twice. It’s very good but very dry. Any ideas to make more moist?
It sounds like it may be overbaked. I would try reducing the baking time.
LOVED this recipe. Made it for Thanksgiving. I added a finely chopped potato. Next time, I will also add finely chopped kale to make it an all in one dish. (In the meantime, I’ve been warming up leftovers with chopped kale and a little squeezed lemon–YUM!!)
Thanks so much! I’m GF and it was so nice to be able to have something so glorious for Thanksgiving.
Can you actually stuff the turkey with this, like a traditional stuffing?
No, this stuffing is intended to be baked separately.
Made this to go with a smoked pork loin we shared with friends on Yuletide yesterday. The recipe doesn’t say to bake it covered, so I didn’t. As delicious as it was (everyone thought so) I think I would have preferred it to be a little more moist. I think next time I’ll cover it for the first 20 – 25 minutes and uncover it for the rest of the time. I baked it for 45 minutes total.
Thank you very much for sharing your recipe! Gonna try this out this coming christmas.
My husband loved this dressing, so much so, that we are having it with fried chicken tonight. Thanks for the recipe!
So glad you liked it! Thanks for taking the time to let me know. ❤️
I highly recommend this stuffing. It has become my family’s favorite for the last 3 years! Thank you!
I’m so happy to hear that, Andrea! Thanks for taking the time to let me know. ❤️
Heather-can I sub gf flour instead of almond flour?
Thanks!
Almond flour absorbs liquid differently than gluten-free flour blends so my guess is probably not. Most likely the stuffing would be too dry.
I’m allergic to almonds so what else can I substitute for blanched almond flour in your Thanksgiving dressing?
Sunflower seed flour is the closest substitute to almond flour but I haven’t tested it in this recipe so I’m not sure how it would affect the flavor. Some people describe sunflour as mild and nutty but in my very limited experience I have found it to be more bitter than almond flour. Also just FYI, sunflour sometimes turns green due to chemical reactions when baked. It’s totally safe to eat but can be quite a surprise. 🙂
Curious, what type of apple do you use for this recipe? Initially I thought Granny Smith, but am now leaning towards a lady Alice apple. Thanks!
Delicious, everyone enjoyed it. I also added a few cloves of Garlic and a few dashes of turmeric. The little bit of leftovers froze well.