Sharing is caring!

This post contains affiliate links. Click here to read my affiliate policy.

Last Updated on September 25, 2022

This gluten free stuffing is the perfect side dish for your holiday. Warm bits of turkey bacon, onion, mushrooms, and celery make this holiday favorite extra delicious.

gluten free stuffing in a white bowl

My favorite Thanksgiving side dish is the gluten free stuffing.

I always make sure to wear my stretchy pants when I get ready to dig into dinner because mama, I’m going to eat a lot of everything.

 For me, eating dressing smothered in cranberry sauce is just the cherry on top of the day of celebrating all the blessings and people in my life.

For this gluten free stuffing recipe, I turned to my favorite grocery store, Whole Foods, to gather all the ingredients I needed.

close up of gluten free stuffing in a white bowl

This is my second version of a Thanksgiving dressing recipe and I knew it was good when I couldn’t stop eating pieces of it when creating it.

I wanted to do something different and fun so I included turkey bacon.    There is a lot of chopping and quite a few steps, but I don’t know of a from-scratch-dressing recipe  that doesn’t require both.

I also kept the seasoning very simple – salt, pepper , thyme and parsley.  I love the tart splash of lemon paired with the shrimp in the warm taste of the dressing.

 The texture of the bread is spot on and I’m pretty sure you can fool anyone into thinking that this is made with “real bread.”

What you’ll need for this Recipe:

BREAD

SAUTEED VEGETABLES MIX

  • butter 
  • celery
  • Whole Food’s applewood turkey bacon 
  • Onion 
  • Cremini mushrooms

How to Make This Gluten Free Stuffing Recipe:

To make the bread, first grind the almonds into a fine flour in your blender or food processor.

Next add all the other bread ingredients to the blender and blend until fully mixed.

Pour the batter into a greased 8″ x 10″ pan and bake at 350 degrees for 30 minutes. Remove for the oven and take a fork and break up the bread into small pieces. It should be somewhat sticky.

For the sautéed vegetables, melt the butter in the pan and then add all your ingredients. Cook for 25 – 30 minutes on medium, stirring occasionally.

Set aside 1/2 cup of the vegetable sauté and blend the rest with the breading in your baking pan. Cover the pan and

lace in the oven at 300 degrees for 25 minutes.

Remove from oven and set aside to let cool.

If you like this Gluten-free Stuffing recipe, you’ll love:

Keto Deviled Eggs

Gluten-free Green Bean Casserole

Paleo Pumpkin Cheesecake

Did you make and love this recipe?  Give your review below and make sure you share your creations by tagging me on Instagram!

Paleo Thanksgiving Stuffing Recipe (Gluten-free)
Yield: 6

Gluten free Stuffing Recipe

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Made with tapioca and almond flour, this paleo thanksgiving stuffing is perfect smothers in gravy

Ingredients

Bread

Sauteed Vegetables Mix

  • 2 tbsp butter
  • 2 stalks of celery, diced
  • 4 slices Whole Food's applewood turkey bacon, diced
  • 1 small onion, peeled and diced
  • 6 Crimini mushrooms, diced

Instructions

  1. To make the bread, first grind the almonds into a fine flour in your blender or food processor.
  2. Next add all the other bread ingredients to the blender and blend until fully mixed.
  3. Pour the batter into a greased 8" x 10" pan and bake at 350 degrees for 30 minutes. Remove for the oven and take a fork and break up the bread into small pieces. It should be somewhat sticky.
  4. For the sautéed vegetables, melt the butter in the pan and then add all your ingredients. Cook for 25 - 30 minutes on medium, stirring occasionally.
  5. Set aside 1/2 cup of the vegetable sauté and blend the rest with the breading in your baking pan. Cover the pan and
  6. Place in the oven at 300 degrees for 25 minutes.
  7. Remove from oven and set aside to cool.

Nutrition Information:

Yield:

8

Serving Size:

1/2 cup

Amount Per Serving: Calories: 225Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 17mgSodium: 542mgCarbohydrates: 15gFiber: 3gSugar: 3gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Disclosure: This post is sponsored by Whole Foods. I only work with brands I love and always share with you my own opinions.

Similar Posts

Leave a Reply

Your email address will not be published.

32 Comments

  1. Well, this definitely isn’t Kosher, but it still looks delicious.

    I LOVE Whole Foods 365 broth. My absolute favorite is the vegetable broth. Our closest Whole Foods is more than 30 minutes away, so we don’t go weekly. We try to go once every month or two, and we always buy a case of the vegetable broth. Did you know that you get 10% off if you buy a case of anything at Whole Foods? If you use a lot of any product, keep that in mind.

  2. Growing up, we always had dressing from a box so I never thought it was anything special. (Sorry Mom.) Once I started making my own, I was HOOKED on the stuff–there’s nothing better than from-scratch dressing! I love the idea of adding shrimp and bacon!

  3. I love that you call it dressing — I have always called it stuffing, even though I never ever actually stuff it inside anything (and understand that dressing is the proper name for the way I serve it). I love the flavors in this — and the final dish looks so good that I wish I could reach a spoon through the screen to give it a taste. YUM.

  4. I just wanted to let you know I made this for Thanksgiving. I made 2 (one vegan for my parents). It was amazing! I don’t like stuffing/dressing. I grew up in a vegan house and never understood the appeal. Of course they were all box mixes. My family took most of my leftovers, which makes me glad I made 2 batches both were delicious. These are the people that turn their noses up at all my gluten/grain free foods and they got seconds and took some home. So thank you for this I will make it all year round now. It was really easy.

  5. Kelly this was the bomb!! It was very hard for me not to scarf it down right after i made it!
    I took it to a Thanksgiving dinner and everybody loved it. I was lucky enough to have a bit of leftovers for today, which I warmed up adding a cup of chicken broth. It made it even more delicious, as the tapioca bread softened and became juicy.
    YUM

  6. Mmmm. Mmmmm. Mmmmmm. This sure sounds good, Kelly. I’m a dressing hound and a seafood lover, too! What a wonderful combination! We make oyster dressing in the south, but doing one with shrimp never occurred to me, you clever girl. I’ll defo try this!,

  7. So, I’m wondering if you could use blanched almond flour, instead of grinding raw almonds? Sorry it may be a silly question, I’m pretty new to the grain free/Paleo scene.

  8. What is the appropriate measurement if using almond flour?
    Also, I would like to use coconut flour instead of tapioca, does this measure the same amount?