Breadless Classic Stuffing—PALEO

admin Dairy-Free, Gluten-Free, Paleo Friendly, Recipe, Vegan Leave a Comment

Breadless Classic Stuffing—PALEO…craving stuffing but want to loose the gluten? Chuck the bread altogether! If you’re looking for the best breadless PALEO stuffing for a holiday dinner or just love eating stuffing any day of the week, try this gluten-free, dairy-free Breadless Classic Stuffing recipe using cauliflower, nuts, celery, onion, herbs, lemon and mushrooms. If you don’t like mushrooms, leave it out and substitute  with 1 additional head of cauliflower and 1 cup of cashew flour. Seriously this is one of our favorite holiday recipes that everyone loves at our celebrations—So good! Try it, share it and send us your feedback below.

Much love from our Family at Progressive Nectar’s Test Kitchens!

Breadless Classic Stuffing—PALEO
Breadless Classic Stuffing
Votes: 1
Rating: 4
Rate this recipe!
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Breadless Classic Stuffing
Votes: 1
Rating: 4
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time
8people 15minutes 90minutes
Servings Prep Time
8people 15minutes
Cook Time
90minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Method
  1. Preheat oven to 350 degrees F.
  2. In a sauté pan over medium heat add 1/4 cup olive oil and sauté mushrooms, leek and celery for about 5 minutes, until mushrooms soften a bit. Combine with cauliflower florets in a 13×9 inch rimmed baking pan.
  3. Set aside.
  4. In a food processor, combine hazelnuts, juice of one lemon, lemon zest, garlic, thyme, parsley, salt and 1/4 cup of olive oil. Pulse until the mixture is well-blended and the hazelnuts are in tiny pieces, but it’s not nearly as smooth as a paste.
  5. Spoon the nut mixture atop cauliflower and mushrooms. Toss till evenly combined. Bake for 45 minutes at 350 degrees, stirring occasionally. Raise the heat to 375 degrees and bake another 35-45 minutes, stirring several times keeping stuffing from sticking to the pan. It is these last 35-45 minutes that are crucial to finishing the dish. Hazelnuts will brown and lose moisture, becoming caramelized and a bit crunchy again.
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Recipe Notes

This stuffing can be baked a day ahead and then covered and re-heated before serving. Right before serving, squeeze the juice of the remaining lemon top and add salt to taste if needed.

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