Grain-Free Focaccia Stuffing

Nov 20, 2020 | Vegetables

The perfect savory, herby Focaccia stuffing made paleo is here! Crispy cassava flour focaccia makes the perfect base for this grain and dairy-free stuffing, complimented with fennel and apple.

Grain-Free Focaccia Stuffing

I’ve truly despised stuffing my entire life. It always seemed mushy, stale, and frankly full of stuff that was too bad for you for me to ignore. I was actually kind of happy when we found I had celiac disease and no one could push their stuffing on me anymore. I’ve happily gone 24 years completely avoiding the entire concept.

Until I made my grain-free focaccia and thought to myself “ok Moriah, hear me out, but wouldn’t this be a good candidate for a non-horrible stuffing?” I thought about it for a few months but then decided to give it a try. Three pans of stuffing later I finally was able to hold myself back long enough to get some decent photos to share this recipe with you. Just call me Stuffing Sawtelle at this point.

I’m not sure what exactly it was that changed the stuffing game for me, but I think the focaccia adds something special to it that keeps the integrity of the dish without turning to mush. Whatever it is, you can believe this will be making it’s way to my Thanksgiving table for years to come!


Ingredients for Grain-Free Focaccia Stuffing

Grain-free stuffing always sounded so daunting to me until I actually made it. Turns out it’s no more complicated than any other type of stuffing, and it’s even more rewarding in my book! The ingredient list probably looks a lot like the stuffing ingredients you’re using to seeing, only a bit healthier and also grain-free. Here is what you need:

1 loaf Grain-Free Focaccia: cut into cubed and left out overnight to dry (I highly recommend using my recipe since it’s what I used to make this stuffing)
2 cloves garlic: minced (I used a garlic crusher)
Chopped onion: sweet or white onion will do the trick!
Ground turkey: I used ground turkey in lieu of sausage, but you could use sausage if you prefer! Just follow the recipe below and swap it in for the turkey.
Fennel bulb, chopped: I used one small fennel bulb
Apple: One small apple, chopped (I didn’t peel mine)
Celery: 3 celery ribs, chopped
Chicken broth: I used chicken bone broth from Bonafide Provisions
Fresh thyme: Can substitute dried thyme if needed
Sage: Can substitute dried sage if needed
Egg: Can substitute a flax egg if you are making a vegan version

Tips for the best Paleo Stuffing (that isn’t soggy!)

Gone are the days of soggy, mushy stuffing! Here is what I do to keep my stuffing the perfect balance of moist and crispy.

  1.  Don’t add too much broth or egg. I add just enough to keep the stuffing from drying out, but not too much.
  2. Don’t overmix! This is key. the bread is the last thing that I stir into my stuffing, and I only stir it in lightly at the end so that it’s almost sitting over the rest of the ingredients. It will naturally absorb some moisture as it bakes.
  3. Only cover with foil for part of the baking time. This will allow the top to crisp up!
  4. Don’t use too small of a baking dish. You want it to be in a thin layer so everything can get
  5. Don’t put it in the bird! Maybe that was a good idea in the past, but I find there are better ways to add flavor to a turkey and keeping the two separate helps the stuffing stay in tact.


Without further ado, it’s time to make some Grain-Free Focaccia Stuffing! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

Grain-Free Focaccia Stuffing

The perfect savory, herby Focaccia stuffing made paleo is here! Crispy cassava flour focaccia makes the perfect base for this grain and dairy-free stuffing, complimented with fennel and apple.

COURSE Side Dish
PREP TIME 25 minutes
COOK TIME 50 minutes
TOTAL TIME 1 hour 15 minutes


  • 1 loaf Grain Free Focaccia cut into cubed and left out overnight to dry
  • 2 cloves garlic minced
  • 1/4 cup chopped onion
  • 1 lb ground turkey
  • 1 small fennel bulb chopped
  • 1 small apple chopped
  • 3 ribs celery chopped
  • 1/3 cup chicken broth
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp fresh thyme
  • 1 tbsp sage
  • 1 egg


  1. Preheat the oven to 350 degrees F and grease an 8x10 baking dish (or similar)
  2. Place a skillet over medium-high heat with coconut oil, garlic, and onion. Saute for 2-3 minutes, then add in turkey. Cook, breaking up with a spatula, until no longer pink. Remove from the skillet and set aside, then place fennel, apple, and celery in the skillet and cook until tender. Stir the turkey mixture and broth into the fennel mixture until combined, then pour into the baking dish. Whisk the egg with the salt, thyme, and sage and stir into the turkey and vegetable mixture, then stir in the bread.
  3. Cover the dish with foil and bake for 20 minutes, then uncover and bake until crispy and golden, about 30 minutes.

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Hey! I’m Moriah– a commercial and editorial food photographer and creative entrepreneur who is perpetually drinking coffee and covered in dog hair. I write this blog from New York City where I run my creative agency, The B Edit. I write this blog in the hopes that you can one day have your creative dream job, too!   

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