Easy Gluten-Free Stuffing Recipe
This sage & apple gluten-free stuffing recipe makes a delicious holiday alternative to traditional bread-based dishes. Although this recipe serves 4-6, if you want to have some leftover stuffing you'll probably want to double (or triple) the recipe.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 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)
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, 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 350F for 45 minutes - 1 hour, or until the breading on top is light golden brown.
Calories: 349kcal | Carbohydrates: 26g | Protein: 12g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 490mg | Potassium: 339mg | Fiber: 7g | Sugar: 12g | Vitamin A: 448IU | Vitamin C: 9mg | Calcium: 138mg | Iron: 3mg