Breadless Classic Stuffing

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DSCN2212-300x225Craving stuffing but want to loose the gluten? Try our Breadless Classic Stuffing. Chuck the bread altogether! If you’re looking for the best breadless stuffing for a holiday dinner or just love eating stuffing any day of the week, you’ll love this gluten-free, dairy-free 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.


1/2 cup olive oil or Raw Organic Coconut Oil

1 pound mushrooms, cut in half

4 stalks celery

1 head cauliflower, broken into florets

1 cup Hazelnuts (any nut will do)

Juice from 2-3 Lemons (save juice from 1 lemon to add to dish before serving)

Zest from one lemon

2 garlic cloves

1 tablespoon fresh thyme

1/3 cup chopped parsley

1/2 teaspoon fresh ground sea salt



Preheat oven to 350 degrees F.

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.

Set aside.

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.

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.

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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