Grain-Free Holiday Stuffing

For this grain-free holiday stuffing, you first make a mock corn bread, cut it into cubes and toss with seasoned and sautéed onion and celery. Drizzle with chicken broth and bake until the top is golden.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 30 minutesDifficulty: Easy

Sign in to Save Recipe

Serves: 8

Ingredients

  • 1 1⁄2 cups blanched almond flour
  • 1⁄3 cup arrowroot starch
  • 1⁄3 cup plus 1 Tbsp. coconut flour
  • 1⁄2 tsp. baking soda
  • 1 1⁄2 tsp. salt, divided
  • 1⁄2 cup unsalted butter, divided
  • 3⁄4 cup almond milk
  • 3 large eggs
  • 3 Tbsp. honey
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 tsp. ground black pepper
  • 1 Tbsp. poultry seasoning
  • 2 1⁄2 cups gluten-free chicken broth

Directions

  • Preheat oven to 350°F. Grease an 8-by-8-inch baking dish with non-stick cooking spray.
  • In a large bowl, whisk together almond flour, arrowroot starch, coconut flour, baking soda, and 1⁄2 teaspoon salt. Melt 1⁄4 cup butter in a small bowl. Make a well in the center of the dry ingredients and add melted butter, almond milk, eggs, and honey. Gently stir wet ingredients into dry ingredients until you have a thick batter. Pour batter into the prepared baking dish.
  • Bake for 20 to 25 minutes until golden-brown and a toothpick inserted in the middle comes out clean. Cool completely. Cut into 1⁄2-inch cubes and place in a large bowl.
  • Meanwhile, grease a large baking dish with non-stick cooking spray.
  • In a large skillet over medium-high heat, melt remaining 1⁄4 cup butter. Add onions and celery and sauté for 5 to 6 minutes until onions are translucent. Stir in 1 teaspoon salt, pepper, and poultry seasoning. Pour mixture over bread cubes in bowl and gently toss well.
  • Pour stuffing into baking dish. Slowly pour chicken broth over bread mixture.
  • Bake stuffing uncovered for 40 to 45 minutes, until stuffing is a deep golden-brown on top.