Grain & Gluten Free Stuffing Recipe

Typically my brother and his wife have us over for Thanksgiving Day. We all bring an item to share to lessen the load on the host.  This year I was asked to bring stuffing.  I don’t think they remember that I have never liked stuffing.  Even as a kid I wouldn’t touch the stuff.  So I found it ironic that I was gonna be the one making stuffing this year, especially since we are a gluten free household.
So of course I was up for the challenge to make a gluten free stuffing that the normal stuffing lovers will eat.  Cross your fingers for me that they love it.

Grain Free, Paleo Biscuits

recipe modified slightly from
Makes 12 – 3 inch biscuits


  • 2 1/2 cups almond flour fine, sifted
  • 1 tablespoon coconut flour
  • 1/2 teaspoon Celtic Sea Salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons grain-free baking powder
  • 5 tablespoons unsalted butter, cold, cut into tablespoonsIMG_5330
  • 1/4 cup coconut milk, full fat
  • 1/4 cup water


  1. Preheat oven to 350 degrees F and adjust rack to middle position.
  2. Place almond flour, coconut flour, salt, baking soda and baking powder in the bowl of a food processor. Pulse 2-3 times to combine.
  3. Add butter and pulse, 8-10 times until mixture looks like wet sand with pea-size clumps of butter.
  4. Pour mixture into a mixing bowl and stir in the milk and water.
  5. The mixture should be tacky, but not loose or runny. If it’s too loose, stir in a tablespoon more of almond flour.
  6. Using a 2-inch cookie scoop, scoop dough and place each dough mound on a baking sheet lined with parchment paper.
  7. Using your fingers, press gently on the tops of the dough mounds to flatten them just a little. Bake for 20-25 minutes, until golden brown on the edges.

To get these ready for the dressing:

Cool biscuits, cut each in half lengthwise and leave out on the counter overnight. (or toast in a 300 degree F oven for 15 minutes until dried out).
These biscuits are fun to eat with a little butter on top and plain.


Gluten and Grain Free Stuffing


  • 3 tbsp of organic butter, (also grass fed if you can find)
  • 2 large yellow onion, diced
  • 1 large fennel bulb (approx. 1 cup or more) cut in half and dice
  • 3-4 celery ribs, diced
  • 2 tbsp garlic minced
  • 2 large (6-8 ounces) button portobello mushrooms, diced
  • 1 large egg
  • 1/4 cup full fat coconut milk (preferred from a can due to higher fat)
  • 1/4 cup chicken broth
  • 6-8 cooked sausages, diced (I used seasoned turkey sausages)
  • 1 tsp course sea salt
  • 1 tsp black pepper
  • 15 fresh sage leaves, chopped
  • 12 stale grain free biscuits, broken into small pieces (see recipe above)
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh fennel leaves, chopped


  1. Preheat oven to 350˚F and adjust the rack to the middle position.
  2. Melt butter in a large skillet over low-medium heat.
  3. Add the onions, fennel, celery, garlic and  stir occasionally until slightly caramelized, about 20 minutes.
  4. While the veggies are cooking in another skillet boil or pan fry the sausages.
  5. After 20 minutes, add the mushrooms to the veggies for about 3 minutes and stir.
  6. Add the sage for about 30 seconds
  7. Remove from heat
  8. Dice up the sausages and add to the veggies
  9. Add the torn up biscuits to the veggies and sausages
  10. In a separate bowl, whisk together the egg, coconut milk and chicken broth, then pour over the mixture.  Season with sea salt and pepper and stir gently until incorporated.
  11. Pour stuffing into a buttered 11×7 inch baking dish
  12. Bake for 30-40 minutes, until golden brown.


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