GAPS Thanksgiving Stuffing

by Ann Marie Michaels on November 20, 2011

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Don’t you love stuffing? It’s one of my favorite things at Thanksgiving dinner.

If you’re on the GAPS Diet, you may think you have to skip the stuffing. But you don’t! This stuffing is delicious and it is totally GAPS legal.

GAPS Thanksgiving Stuffing


Coconut flour bread or almond flour bread (1 loaf) — where to buy coconut flour
Butter, ghee or coconut oil (6 TBSP) — where to buy coconut oil
Onion, white or yellow (1)
Celery (2 stalks)
Parsley, ideally fresh, but you can use dried (3 tablespoons)
Thyme, ideally fresh, but you can use dried (3 tablespoons)
Sage, ideally fresh, but you can use dried (3 tablespoons)
Chicken or beef stock, homemade (2 cups) — where to buy meat
Ground pork or beef sausage, from pastured animals (1 pound) — where to buy meat
Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and/or soaked nuts, such as pecans or walnuts (4 cups)where to buy organic dried fruit


9×12 Baking dish
Large saute pan


1. Let the coconut or almond bread sit out overnight.
2. Preheat the oven to 350 degrees F.
3. Cut the bread into cubes. Place the bread cubes in a single layer on a sheet pan and bake for 5 minutes.
4. Transfer the bread cubes to a large bowl.
5. Chop the onion, celery, and herbs.
6. In a large saute pan, melt the butter or coconut oil and add the chopped onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
7. In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
8. Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish.
9. Bake for 30 minutes, until browned on top and hot in the middle.
10. Serve warm, smothered in gravy (see my recipe for GAPS Gravy).

Photo Credit:*clairity*, on Flickr”
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{ 20 comments… read them below or add one }

Julie November 20, 2011 at 6:24 AM

Oh Thank You! I needed this recipe ;)


Meagan November 20, 2011 at 9:09 AM

Man, too bad I don’t have any coconut bread on hand… This looks great AnneMarie!


Cassandra November 20, 2011 at 9:42 AM

I’ll share my mom’s stuffing since I’ve converted it to GAPS friendly this year. I’ve never seen or heard of a stuffing like it, but it’s sooooo delicious. I’m going to make the coconut flour bread recipe posted on Cheeseslave, but I’m going to add a packet or two of Italian seasoning to it. Bake, cool, chop up, dehydrate to make bread crumbs. Cook giblets, chicken stock, celery, onions, sage, and a bit of garlic until giblets are thoroughly cooked, salt and pepper to taste. Remove and chop giblets, return to pan, add in a can of oysters with juice and seasoned bread crumbs, mix, stuff turkey. Go OM NOM NOM as you eat on Thanksgiving.


Kristin November 20, 2011 at 10:16 AM

I know this is probably obvious but can you share a link to your favorite recipe for almond or coconut bread? I haven’t been eating/baking bread but my family would love stuffing on Thursday!


cheeseslave November 20, 2011 at 7:11 PM

I should have put that in the recipe! Duh! I’ll update it.

Almond bread:

Coconut flour bread:


Miranda November 22, 2011 at 7:08 AM

I’ve got a recipe sort of tweaked from a couple of GAPS type cookbooks. This is for my husband’s favorite, though it’s too sweet for me (I don’t have a sweet tooth). For the stuffing version, I’ll be leaving out the honey, vanilla, and fruit and I’ll saute a bunch of chopped onion with seasonings (our family stuffing has sage, rosemary, thyme and paprika) to replace those.



2 1/2 cups ground nut flour
1/4 cup diatomaceous earth (optional)*
2 tbls cinnamon
1 tsp baking soda (might be optional)
1/4 teas salt
1 cup raisins or blueberries or whichever small pieces of fruit desired
1/4 cup softened butter (grass fed or pasture) (or coconut oil, yogurt, creme fraiche)
1/4 to 1/2 cup honey**
4 eggs
1 teas vanilla extract
1 ripe banana***


Pre-heat oven to 325° degrees (if using a full loaf pan size, cook at 300°. Smaller pans can cook at higher temperatures, larger pans at the lower temp).

Grease 3 small loaf pans **** with butter, coconut oil, or ghee.

Mix dry ingredients well. Mix in raisins, blueberries or other fruit and stir to distribute.

Melt butter or oil and pour into measuring cup. Add honey to measuring cup.

Put banana in a food processor and puree. Add eggs and vanilla and process until blended. You can separate the eggs, use the yolks in the food processor, and whip the whites until firm if desired.

Pour wet ingredients into dry and mix well. If you have separated the eggs, mix all but beaten egg whites together well, then fold in egg whites.

Pour into loaf pans.

Bake in the over at 325° bake for 35 – 45 minutes until dry knife stuck into the middle comes out dry. The loaf will just be beginning to come away from the sides of the loaf pan.

Edible diatomaceous earth (must be the edible kind, not what’s used in swimming pool filters and such) has minerals and also helps get rid of intestinal parasites but cutting their exoskelons or bodies up. I always put a little in our cat’s food as well.

** If using the smaller amount of honey, reduce cooking time by 5 minutes or add ¼ cup applesauce to the mix.

*** If I don’t have ripe bananas, use an equivalent amount of applesauce. It can be made without either but wouldn’t be quite as moist.

**** Recipe timing is for 3 Pyrex 4.8. cup loaf.


Miranda November 22, 2011 at 7:10 AM

By the way, I have successfully doubled the recipe above with great results. I used do a lot of baking before I discovered I was allergic to all grains about 15 years ago. Baking with nut flour is SO much easier than using grain flour!


Miranda November 29, 2011 at 8:29 AM

The stuffing/dressing version of the bread turned out perfect! Very yummy!


Alison November 20, 2011 at 12:00 PM

This is just what I need! I’m having anxiety about cooking everything from scratch/GAPS legal this thanksgiving! This takes the weight off my shoulders, thanks!


Beth November 20, 2011 at 3:56 PM

Ann Marie, do you cube the coconut bread before leaving it out overnight, or just before baking for 5 min?

Thanks for this — you think of everything!


cheeseslave November 20, 2011 at 7:12 PM

It doesn’t matter. I should have added that to the recipe, though… I’ll fix it.


Miranda November 21, 2011 at 11:40 AM

One of my husband’s staples on our loose version of GAPS is a cinnamon/blueberry/banana bread that I make for him once or twice a week (easy to make). I’m going to experiment with adding all the seasonings and veggies I would put into to the stuffing/dressing I used to make and add it to the almond flour and eggs and bake that up. I suspect it’s going to be delicious!


shannon November 22, 2011 at 6:55 AM

Do you think this would have enough flavor without the sausage?


cheeseslave November 18, 2012 at 8:48 PM

Yes I think so


Marguerite November 22, 2011 at 10:25 AM

I was wondering, do you ever use quinoa as a substitute for grains? It’s technically a seed, so I’ve been using it instead of oatmeal or rice or regular croutons and it tastes great.


Laura November 18, 2012 at 8:29 PM

I don’t know if someone asked but will this work to actually stuff the Turkey as well?


cheeseslave November 18, 2012 at 8:48 PM



Wendy W. December 8, 2012 at 8:46 AM

Thank you, thank you, for a delicious looking recipe, and also easy to print!


Nancy September 1, 2013 at 9:21 PM

I made a delicious stuffing recipe last year using loose almond flour. However, we are trying to greatly reduce our use of almond flour. So started wondering if I could just use coconut flour bread to make stuffing. And found your recipe with the best way to use the coconut flour bread cutting into cubes and toasting). Looks like a winner!


Barbara November 27, 2013 at 4:28 PM

Made the bread for this today and can’t wait to try the stuffing tomorrow!


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