Everyone always blames “too much turkey” on the post-Thanksgiving dinner food coma, but we’re pretty sure the stuffing is at fault. It’s called stuffing after all. But we’re not mad at it. How can anyone get upset with a casserole made of bread, butter, some veggies, and spices? It’s a staple for any Turkey Day festivities, but our gluten-free and Paleo friends might disagree. They need another option because the solution is not to bypass stuffing altogether. That would be very anti-Thanksgiving.

Welcome all types of eaters at your table by making one of these stuffing recipes. The gluten-free one is an obvious swap (just use gluten-free bread), but the Paleo version is our favorite. We call it “unstuffing” because there are no standard ingredients, but it’s hearty and delicious enough to take the place of the classic recipe, whether we’re Paleo or not.

Thanksgiving Stuffing Three WaysShare on Pinterest

Classic Stuffing

Makes: 6-8 servings

  • 1 loaf of day-old air-dried country bread
  • 3/4 cup butter
  • 1 large onion (2 cups), chopped
  • 4 stalks celery (2 cups), chopped
  • 1/2 cup dried cranberries
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 cup chicken stock
  • 1 egg
  • Sea salt and pepper, to taste
  1. Preheat oven to 375 degrees.
  2. Tear bread into 1-inch pieces and add to a large bowl.
  3. Melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown; about 10 minutes.
  4. Add onion and celery mixture to the bowl with bread, stir in herbs, cranberries, salt, and pepper.
  5. Drizzle in broth, and gently fold the egg in to evenly coat the mixture.
  6. Bake in a buttered baking dish for about 40 minutes, until set and top is browned and crisp.

Gluten-Free Stuffing

  • Swap regular bread for gluten-free bread or gluten-free cornbread.
  • Try substituting bread all together with a mix of cooked wild and white rice.

Paleo “Unstuffing”

  • Swap bread, butter, onions, and celery out for 1 pound diced chicken or pork sausage, 1/2 pound sliced mushrooms, 1/2 cup chopped nuts, 1 pound peeled and cubed sweet potatoes, 1 pound halved Brussels sprouts, and 2 chopped apples.
  • In a pan over medium-high heat cook sausage with mushrooms and chopped nuts. Mix with sweet potatoes, Brussels sprouts, chopped apples, thyme, rosemary, sage, and 1 cup chicken broth, and season to taste you can leave the egg out too).
  • Bake at 375F for 50 minutes, until vegetables are tender.