GAPS Thanksgiving Stuffing


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)
Butter, ghee or coconut oil (6 TBSP)
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)
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)


[easyazon-link asin=”B00004SBK0″ locale=”us”]9×12 Baking dish[/easyazon-link]
[easyazon-link asin=”B00008CM6B” locale=”us”]Large saute pan[/easyazon-link]


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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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

25 thoughts on “GAPS Thanksgiving Stuffing

  1. 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.

  2. 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!

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

      Almond bread:

      Coconut flour bread:

    2. 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.

      1. 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!

  3. 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!

  4. 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!

  5. 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!

  6. 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.

  7. Pingback: Thanksgiving Menu | Loving Our Guts
  8. 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!

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