Breadless Primal Stuffing (StoveTop style)

Nov 15, 2010 by

Oh yes. I made stuffing. Like real stuffing. Without a single grain.

This will be the first of a few of my “Primal/Paleo” Thanksgiving recipes leading up to the big day. On the rest of the docket: gravy, some kind of pumpkin pie thing I have yet to concoct, cranberry sauce, and  – wait for it – cinnamon apple biscuits.

There’s no official rule that says stuffing HAS to taste like StoveTop from a box, but MY GOD WHY NOT? There are tons of alternatives with vegetables that I bet are delicious and amazing: One from Mark’s Daily apple with cauliflower and one here from Everyday Paleo made with mushrooms. I am also planning on a second stuffing recipe that will be along those lines with sausage, apples, and cranberries so stay tuned for that.

I was looking for a healthier replacement to the bread stuffing so common next to a slice of turkey and drowned in gravy but that still tasted like the gross kind in a box I love so much.

The first thing you have to do is make my Savory Country Biscuits – the entire recipe or double if you plan on serving a lot of people. This recipe only makes 4 servings, so please keep that in mind. You will also be crouton-ifying them, which means drying them out in the oven over the span of a few hours. You can do this ahead of time and store if needed.






Print Friendly

Related Posts

Share This


  1. Jan

    And the angels sang.


  2. Andrea

    Did you ever know that you’re my hero? ;)
    Thanks chicky chick!

  3. Lindsay

    Do you think this would hold up if it were made and frozen this week, defrosted the day before, and then reheated Thanksgiving day? I’ve just started using almond flour as a sub for gluten flour and I don’t know how the texture will react?? Awesome recipe!

    • AndreAnna

      Honestly, I’d say no if you want the best quality. Only because I’ve had it in the fridge since yesterday and it’s already a bit “soggy” and when I eat it again today for lunch, I plan on sticking it under the broiler to crisp up. In my experience, almond flour products tend not to freeze well.

      • Beverly Boytim

        Wanted to tell you- I have made everything the day ahead (and I have frozen your biscuits before and they thawed out fine – but never used this for this afterwards)and just put it all together on Thanksgiving morning.

  4. wow that is fantastic, I can’t wait to try this recipe, my man will be so happy if he can get some real stuffing this thanksgiving. Great recipe

  5. Kris

    I am making this this year for Thanksgiving… a dairy free version and I promise to let you know how it turns out. This is my first time working with almond flour in anything other than a crust. I plan to make the biscuits the evening before my meal, what are your thoughts on staling the bread overnight?

    • AndreAnna

      I think you’d be fine doing that; and please, let me know how it does turn out without the dairy and what modifications you used. I’d love to try it and be able to post an alternate, thanks!

      • Kris

        Alright… I’m super jealous my bread cubes were not as beautiful as yours but it was hands down the best stuffing ever and worked just fine with my dairy sub… not perfect, but I was going more for the stuffing, not for the buns – I’ll still play with it with that regard. I used no cheese, 3/4 c plain coconut yogurt and 1 T lemon juice (allowed to sit and marry), and just subbed out butter for oil in my sauteeing. Thank you so much!

  6. Beverly Boytim

    I wanted to tell you that I have made this two years in a row for thanksgiving and EVERYONE loves it! Thanks so much!

    • Kelli

      Yes, ma’am, we all did! And it was the one thing I missed most last Thanksgiving since I was unable to attend!

  7. Kari

    Would this work using your grain free sandwich bread instead?

  8. Chrissy

    I made this recipe last year and it was amazing! It is just as good as regular stuffing. I am making it again right now. I better print this recipe off so I never lose it. Thank you so much

  9. Lucy

    How can you call this bread-less when the first ingredient is biscuits? Is this a trick? I’m trying to find a stuffing recipe to serve to my diabetic sister who says bread turns into sugar so she can’t have it. Do your biscuits qualify as a non-bread substitute?


  1. Primal Paleo Thanksgiving dinner options » The Cavemans Man - [...] Breadless primal stuffing (I’d go all out and add some sausage to this recipe!) [...]
  2. The Best Primal and Paleo Thanksgiving Recipes | Mark's Daily Apple - [...] Breadless Primal Stuffing - Many of us still have fond memories of stovetop stuffing. Here’s a way to replicate it…
  3. A Primal Thanksgiving Menu (plus a Contest) | Cesar's HealthCesar's Health - […] Breadless Primal Stuffing - Many of us still have fond memories of stovetop stuffing. Here’s a way to replicate it…

Leave a Comment

Notify me of followup comments via e-mail. You can also subscribe without commenting.