Grain-Free Thanksgiving Stuffing

Grain-Free Thanksgiving Stuffing! Easy, healthy, stuffing — full of flavor and perfect for your reflux-free holiday feast!      This recipe evolved from a personal quest to create a stuffing that would cater to a grain-free lifestyle without compromising on taste. As someone sensitive to onions and garlic, I wanted to design a dish that not only satisfied my dietary needs but also resonated with those dealing with reflux, stomach sensitivities, or anyone simply looking to embrace a grain-free approach.   So was born my grain-free Thanksgiving stuffing. This grain-free Thanksgiving stuffing is more than a dish; it’s a warm, comforting hug for your taste buds. Imagine the familiar, hearty goodness of traditional stuffing, but without the unwanted reflux!

Grain-Free Thanksgiving Stuffing Ingredients:

• Cauliflower: This humble vegetable transforms into the perfect grain-free base, providing a texture reminiscent of traditional stuffing.

• Mushrooms: Mushrooms, with their earthy richness, add a layer of savory goodness without the need for grains, making them a comforting choice for those with GERD.

• Celery: Crisp and refreshing, celery adds the flavors you would be expecting in a stuffing.

• Broth: Bone broth, chicken stock, or veggie stock, will all work just fine.

• Sage, Parsley, and Thyme: These aromatic herbs not only elevate the flavors but add that Thanksgiving vibe we’re going for.

• Himalayan Salt: A pinch of seasoning that enhances the dish without overwhelming, ensuring a perfect balance for those with sensitive stomachs.

• Avocado Oil: A touch of healthy fat, bringing richness to the stuffing. Feel free to swap it out with olive oil or ghee based on your preferences.

Step by Step Instructions for Grain-Free Thanksgiving Stuffing:

First, rice the cauliflower by breaking it up into smaller pieces, then blending it for a few seconds until it has a rice-like consistency. Then set it aside.   Next, heat the oil in a pan on medium-high and add your finely chopped celery. Let that cook for about 3-4 minutes, stirring occasionally.   Now, add the riced cauliflower and salt and cook for 5 minutes, stirring occasionally.   Then, add half of the broth, your mushrooms, and salt, and let cook this mixture for 3-4 minutes more.   Add herbs and the remaining broth and let that cook away for another 3 minutes.   Finally, remove your grain-free stuffing from the heat and serve!  

Tips and Storage:

This recipe serves around 4-5, so you may need to double the recipe depending on how many people you’re serving for your Thanksgiving Feast!   Store any leftovers in an airtight container in the refrigerator, reheating gently to maintain the stuffing’s comforting texture.

What to Serve With Your Grain-Free Thanksgiving Stuffing

Pair this grain-free stuffing with classic Thanksgiving dishes such as roast turkey, our Turkish Potatoes, which are heavenly I might add, or perhaps a fresh green salad topped with our Low Acid Herb Dressing. And don’t forget the Oat Flour Biscuits, an absolute must.   As you gather with loved ones around a table adorned with wholesome, flavorful dishes, let this grain-free stuffing be the centerpiece that bridges the gap between tradition and dietary considerations.   May your Thanksgiving be filled with not only the joy of the season but the satisfaction of knowing that every bite is a celebration of wellness and togetherness. Happy feasting!

Looking for More Reflux-Friendly Recipes? Try These…

Turkish Potatoes Creamy Whole 30 Coleslaw Tofu Queso - GF, Vegan & Nut-Free Gluten-Free Stuffed Mushrooms Oil Free Roasted Sweet Potatoes

Prep Time: 5 minutes | Cook Time: 20 Minutes | Total Time: | Servings: N/A

Ingredients

• • 1 small head of cauliflower
• 4 oz of whole mushrooms (diced)
• 3 celery stalks (finely chopped)
• 1/3 cup of broth (bone broth, chicken stock, or veggie stock work fine)
• 2 tbsp of fresh chopped sage
• 1 tbsp of fresh chopped parsley
• 1 tsp of fresh chopped thyme leaves
• 1/4 tsp of Himalayan salt, or to taste
• 2 tbsp of avocado oil (olive oil or ghee work fine. If you are sensitive to oil, use broth as needed)

Notes

Serves around 4-5, so you maybe need to double the recipe depending on how many people you’re serving.