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Jazz Up Your Thanksgiving with Deliciously Gluten-Free Stuffing


For the stuffing:

  • 1 tablespoon avocado oil

  • 1 yellow onion, chopped

  • 2 celery stalks (leaves included), chopped

  • 2 garlic cloves, minced

  • 3 sprigs parsley, chopped

  • 1 sprig rosemary, chopped

  • 2 sprigs thyme, chopped

  • 2 sage leaves, chopped

  • 1/2 cup cremini mushrooms, chopped

  • 1/2 pound sweet italian sausage

  • 1 medium fuji apple, chopped with skin on

  • 6 cups bread cubes (see recipe below)

  • 3 eggs, lightly beaten

  • 1/4 cup dry vermouth

  • 1-1/4 cups turkey stock (or chicken broth)

  • 2 teaspoons sea salt

  • 1/2 teaspoon pepper

  • 7 tablespoons salted butter

For the gluten-free bread cubes:


  • 2 cups blanched almond flour (not almond meal) *

  • 2 tablespoons coconut flour

  • ¼ cup golden flaxmeal

  • ¼ teaspoon Celtic sea salt

  • ½ teaspoon baking soda

  • 5 large eggs

  • 1 tablespoon apple cider vinegar


* Recommend blanched almond flour - similar to this one as it's superfine.


  1. Saute the celery, onions, garlic, sausage, apples, herbs and mushrooms in 1 tablespoon olive oil for about 15 minutes. Add the vermouth and bring to a boil. Remove from heat.

  2. Once the bread has cooled, slice it in half lengthwise to make two thin loaves. Next, slice it into 1/2 inch strips and then across those cuts to make small cubes.

  3. Coat with 5 tbsp melted butter. Place on a cookie sheet and toast in the oven for 30 minutes on 300° turning occasionally. The bread should come out golden brown and slightly dry.

  4. Toss the bread crumbs with the sauteed mixture, eggs, salt and pepper, and turkey stock.

  5. Transfer stuffing to a well buttered baking dish and sprinkle the additional 2 tablespoons of butter on top. Cover with foil, and bake at 350° for 35 minutes. Uncover and bake 15 minutes until top is golden.

Prep Time: 25 minutes. Cook Time: 1 hour 20 minutes

Tip : make the bread and toast it a couple of days before and store the toasted cubes in a ziplock. You can also sauté the mixture the night before Thanksgiving and then put it all together right before baking.

Stuffing recipe from Danielle Walker cookbook Celebrations.

Gluten-free bread recipe from

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