Grain-free, Vegan W/Paleo + SCD/Keto options 🌟
Happy Sunday! We wanted to go ahead and get this super scrumptious grain-free stuffing recipe out to you in plenty of time for the holidays. It can be a mad rush, so it’s always good to know what you’re working with ahead of time!:) Our delicious Paleo Gravy is also included after the stuffing recipe, below!
I know some folks are a little put off by the idea of making stuffing from scratch but you can do this! It’s not nearly as daunting as it might seem and I’ve broken it down into a few painless steps to make things a bit easier.
Once you have the croutons made, it’s just a quick sautéing of the vegetables—which will get tossed in with your croutons and chicken stock— and into a casserole dish for a bake in the oven!
–Feel free to use any of our bread recipes for this recipe. We have a paleo option, vegan option and scd/keto option. Just make sure to add the 2 tablespoons of Italian Seasoning to your bread mix before baking).
-You can find our Paleo Gravy recipe below the stuffing recipe.
-This stuffing can be prepped the day before and placed into the oven 35 minutes prior to serving the meal.
-Feel free to add in your family’s favorite ingredients like vegan sausage and or pecans!
-Make sure you cool your bread 100% before slicing it into croutons.
-Add fresh chopped parsley as a lovely garnish before serving.
Happy Baking, Enjoy the recipe!😊
***You can use our Paleo Bread or SCD/Keto Bread in this recipe and skip straight to the vegetable mix below once you have your croutons made, just make sure to add the 2 tablespoons of Italian Seasoning to your bread mix before baking).
For The Vegan Croutons:
- 2 cups almond flour (Bob’s Red Mill)
- 1 cup + 2 Tbsp potato starch, (not potato flour).
- 2 tablespoons Italian Seasoning
- 1/2 teaspoon guar gum
- 1 teaspoon baking powder (Hain brand is grain-free)
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 + 1/4 cups milk or any plain milk substitute
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- For The Vegetable Mix:
- 1 + 1/2 onions, sliced
- 5 celery stalks, diced
- 2 cups mushrooms, sliced
- 2 tablespoons butter or vegan butter (Earth Balance)
- 2 tablespoons olive oil
- 1 3/4 cups chicken or vegetable stock
- 1/3 cup dried cranberries (or more if desired)
- 1/2 cup cooked + crumbled sausage or vegan sausage (optional)
- salt and pepper to taste
- Preheat oven to 350 degrees.
- In a large bowl, whisk together almond flour, potato starch, Italian seasoning, guar gum, baking soda, baking powder and salt.
- Blend in milk, olive oil and apple cider vinegar until batter is smooth.
- Immediately pour batter into parchment paper lined 8×8 baking dish. Bake for 35 minutes or until firm. It will resemble cornbread.
- Remove from oven and let cool COMPLETELY before cutting. When cooled, cut into crouton size cubes. Place cubes on parchment paper lined baking sheet and bake at 350 degrees until crisp-turning them over as each side browns, about every 8 minutes or so–this process takes about 25-30 minutes altogether. Remove from the oven and let them cool and dry out.
- While you’re waiting for the croutons to cool, chop and then sauté vegetables in olive oil and butter at medium heat, starting with the celery then adding in the onions and mushrooms last. Add a little salt and pepper to taste. Do not overcook as they will continue to cook when stuffing is in the oven.
- Once your croutons have baked, and cooled completely, –Place croutons in a large bowl and pour sautéd vegetables overtop. Toss mix until vegetable are evenly distributed, salt to taste. Add dried cranberries and combine evenly.
- Add a little chicken stock at a time and toss again. Let mix stand for 5 minutes while croutons absorb some of the moisture. Toss again lightly and pour into casserole dish and bake at 375 degrees for about 35 minutes or until cooked through and crusty on top.
- Stuffing may be prepped and stored in the fridge the day before. Feel free to add sausage and pecans, or your family’s favorite stuffing ingredients! Leftovers should be refrigerated and will keep for three days. Enjoy!
- Prep Time: 1 hour
- Cook Time: 1 hour
Keywords: grainfree, glutenfree, lowcarb, vegan, paleo, scd, specificcarbohydratediet, stuffing, thanksgiving, christmas, dinner
- 3 tablespoons tapioca starch (3.5 tbsp potato starch for non paleo)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons melted butter or turkey drippings (Earth Balance Spread for vegan butter)
- 2 cups milk (or any plain dairy-free sub). Chicken or Vegetable Stock can also work.
- 2 tablespoons additional butter
- additional salt to taste
- In a medium to large bowl, whisk together tapioca starch, salt and pepper.
- Slowly whisk in your milk until combined evenly. Pour melted butter (or drippings) over top and combine again.
- Pour milk mixture into a large pan. (The pan needs to be large, as the whisking can cause splatter in a smaller pan). Cook on medium heat, whisking the entire time so the tapioca does not stick to the bottom of the pan.
- At about 3 minutes in, the liquid will start to thicken, continue to whisk vigorously. You will notice that soon the liquid will start to thicken more quickly. As soon as it hits the thickness you desire, take it off the heat.
- Add in your pats of butter and stir the gravy while it melts and add additional salt to taste. If the gravy has thickened past the point you like, whisk in one or two tablespoons of milk or stock until you have the consistency you desire. (If for any reason you want to thicken the gravy, add 1 tbsp of tapioca starch to a small dish and whisk in 2 tbsp milk or stock. Add this mixture into the gravy and heat until gravy thickens).
- Leftover gravy can be refrigerated. It will solidify somewhat in the fridge, so reheat with a bit of milk or stock to thin it out. Enjoy!
- Prep Time: 10 min
- Cook Time: 10 min
Keywords: grainfree, paleo, glutenfree, dairyfree, vegan, gravy, thanksgiving