A healthy twist on everyone’s favorite Thanksgiving side dish! This grain-free sausage and apple stuffing uses almond flour to create a bread-like texture that will satisfy everyone!
When I first moved to Delaware (almost 2 years ago now) I was quite devastated over the grocery store selection. I was so spoiled when I lived in Pennsylvania to work 5 minutes from a Wegmans. Unfortunately the closest Wegmans to me was over an hour away. UNTIL NOW! I now am about 25 miles from one and I couldn’t be more excited about it ?.
If you live in the northeast and you’ve never been to a Wegmans, you are missing out. They have everything a person could ever want in a grocery store. It’s like a Whole Foods, but 3 times the size and WAY cheaper, and the quality is just as good, if not better.
I went to the new store this morning for the first time. I’ve been in such a happy mood ever since I stepped foot in the store! Call me crazy, but it truly is the little things in life…
It wouldn’t be Thanksgiving without stuffing. If I’m being honest though, I could definitely go without it. Mashed potatoes on the other hand… definitely can’t go without those! However, this stuffing is so darn tasty that I don’t think I’ll ever want to be without it.
When I first came up with the idea for a grain-free stuffing I didn’t have high hopes for it. In my search for some recipe inspiration, I came up short. Most required a grain-free bread that you’d have to make ahead of time in order to make the stuffing. Making grain-free bread is definitely not cheap, so I didn’t really want to go that route, plus it would have been a lot of work.
A lot of the other recipes I came across use mainly vegetables, which I’m sure is delicious, but I really wanted something that would provide a bread-like texture. I decided to try mixing up a “dough” of sorts with almond flour and putting in on top of the stuffing before baking. It worked like a charm!
It bakes up perfectly – the topping gets crispy around the edges but stays soft on the inside. And, if you mix the topping up with sausage, apple, and veggie mixture, it really does resemble a traditional stuffing!
I would compare it to a cross between a classic stuffing and cornbread stuffing. The almond topping has the texture of cornbread and the apple offers sweetness that a cornbread stuffing usually has. The savory flavor of the sausage, vegetables, and herbs give it the classic stuffing flavor. It’s SO good!
Anyway, he was super skeptical of this grain-free stuffing (as was I), but he ended up loving it! I’ve said before that he is usually not into anything made with almond flour, but he didn’t even know that’s what I used. He thought I used gluten-free bread!
So, if that doesn’t convince you, then you’ll just have to try it for yourself ?
- 2 Mild Italian Sausage Patties (links will also work), just remove the sausage from the casing)
- 1 Large Onion, peeled and diced
- 3 Carrots, peeled and diced
- 3 Stalks Celery, chopped
- 1 Large Granny Smith Apple, diced
- Sea Salt & Freshly Ground Black Pepper
- 6 Sprigs Fresh Thyme, removed from the stems and chopped
- 2 Sprigs Fresh Rosemary, removed from the stems and chopped
- 1 ½ Cups Almond Flour
- ½ Teaspoon Baking Soda
- 1 Egg, lightly beaten
- 2 Tablespoons Melted Ghee, or coconut oil or butter
- ½ Lemon, juiced
- Preheat the oven to 350º.
- Heat a large skillet over high heat and add in the sausage, breaking it up as it browns. Once a lot of the fat has rendered, transfer the sausage to a plate (it’s ok if it’s not fully cooked) and set aside.
- Leave the rendered fat in the pan (if there isn’t much, add some olive oil) and add in the onions, carrots, and celery. Sauté for 5 minutes and then add in the apple, season with salt, pepper, and half of the fresh herbs. Continue cooking for 5 more minutes. Mix the sausage in and add everything to a baking dish.
- Meanwhile, in a medium bowl combine the almond flour with the baking soda, remaining herbs, egg, ghee, and lemon. Mix until well combined. Top the sausage mixture with the almond flour crust.
- Bake the stuffing for 30-40 minutes, or until the top is golden.
- Before serving, mix the crust into the stuffing to create a bread-like texture and resemble a traditional stuffing. Serve alongside your turkey smothered in gravy!