Easy AIP Bread Stuffing (Paleo, GF, Whole30)
If you're looking for the perfect bready Paleo AIP stuffing, continue reading! The holidays can be a bit of a weird time when you’re doing AIP. There are some classic holiday foods like turkey, sweet potatoes, salads, and roasted veggies that are naturally AIP compliant for the most part but what do you do about stuffing??
Stuffing is kind of a tricky one. Most AIP stuffings either have you making an AIP bread first, then incorporating it into a stuffing mixture, while others leave out the bread entirely. These methods are fine but if you’re wanting a bread-like stuffing without the added time and effort of making the bread first, this is the recipe for you!
This stuff is so darn easy to make and so delicious. My husband said it’s one of his favorite dishes I’ve ever made (and he is brutally honest when it comes to tasting my recipes). The beauty of this recipe as mentioned above is that you get the breadiness without having to make the bread.
Instead, you’ll just saute some veggies (and fruit), mix in some tigernut flour, then add a gelatin/broth mixture and bake it. It bakes up beautifully with a fluffy texture and a satisfying balance of flavors.
Being AIP and all, this recipe is gluten-free/grain-free, nut-free, egg-free, soy-free, dairy-free, (and probably a couple other "frees") and Whole30 compliant!
Here’s What’s in This:
- Veggies: Onions and Celery
- Fruit: Apples and Dried Cranberries- Make sure you get AIP compliant dried cranberries, meaning no processed oils or added sugar
- Coconut oil (or oil of choice)
- Gelatin and Chicken Broth-The gelatin and broth work together as a “gelatin egg.” Some people get intimidated when it comes to gelatin but it’s easy to use. Just mix warm broth and the gelatin powder in a small dish and allow to sit for about a minute then mix it into the other ingredients. Vital Proteins is a good brand. I also use NuNaturals.
- Tigernut Flour- This continues to be one of my absolute favorite AIP flours to use in baking because it is incredibly versatile and contributes a really soft but stable texture to baked goods. It behaves similarly to almond flour. Anthony’s is generally the brand I use but Gemini is very popular too.
- Dried Rosemary, Garlic Powder, and Pink Sea Salt
This will stay fresh in the fridge for 3-4 days in an air-tight container.
Freezing- I have not tried freezing this but I would expect it to do fairly well in the freezer for up to a month or so.
If you don’t want to use onion, celery, or apples, these can be swapped out for other veggies and fruit that better fit your taste preferences. It’s a fairly flexible recipe.
If you prefer not to use cranberries or don’t have any, raisins would be an appropriate substitute.
What if I don’t have tigernut flour? I have not tried substituting for the tigernut flour yet, but my first choice to try this would be green banana flour or plantain flour, OR a mixture of coconut flour and cassava flour.
For a cheat sheet with a bunch of AIP ingredient substitution ideas, you can click here or take a look below.
Download the PDF cheat sheet below for general AIP ingredient substitution suggestions.
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This recipe is shared on the Paleo AIP Recipe Roundtable.
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- 1-2 tbsp coconut oil (or oil of choice), for sauteeing
- 1.5 cups white onion, diced, (about 1 large onion)
- 2 cups celery, diced (about 8-10 stalks)
- 3 cups apple, diced, (about 2 large apples)
- 1 tbsp dried rosemary
- 2 tsp garlic powder
- 1 1/2 tsp pink sea salt
- 1 cup dried cranberries
- 2 cups tigernut flour
- 2 tbsp gelatin
- 1/2 cup chicken broth (to mix with the gelatin)
- Heat oil in a medium-sized pan over medium-high heat. Saute onions and celery for 3-4 minutes. Reduce heat to medium-low and add the apples and seasonings. Continue cooking another 3-5 minutes or until softened.
- Stir in cranberries and remove from heat.
- Preheat oven to 375 degrees Fahrenheit. Grease an 11x9 inch glass baking dish.
- Mix the tigernut flour with the mixture in the pan and incorporate it evenly, working out any tigernut flour clumps.
- In a separate small dish, combine the broth and gelatin and allow to sit for about 1 minute, then mix it in with the pan mixture.
- Transfer the contents of the pan to the glass baking dish, distribute evenly, and press it down into the dish.
- Bake at 375 degrees for 45-55 minutes or until slightly browned and a toothpick comes out clean. Remove from the oven and allow to cool slightly, then enjoy.