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Grain-free Pork, Fennel & Apple Stuffing

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by Angela Gallardo in Holiday, Recipes, Sides & Snacks

I did it, I finally made a grain-free stuffing!

Been wanting to for ages and I’m pretty happy with how this turned out.  All my favorite sweet and savory flavors and zero celery 😀

Disclaimer: due to no gluten or other gummy-like binders, it doesn’t “clump” together quite as much the stuffing of your youth probably did.

IMO, the flavors more than make up for it.  It definitely still has that familiar Thanksgiving taste.

I have only made it with my homemade Grain-Free Bread Loaf (which can be done well ahead of time) but I’m sure any grain-free or gluten-free bread would work in it’s place.

Get a printable PDF of the recipe

Pork, Fennel & Apple Stuffing

Yields: 6 servings

  • 4 c. cubed grain-free bread (about 1/3 a loaf)
  • 1 c. bone broth or stock of choice
  • 3 eggs
  • 1 lb. ground pork
  • 3 tsp. sea salt, divided
  • 1 tsp. black pepper
  • 1 small onion, chopped
  • 1 fennel bulb, cored and chopped
  • 1 small apple, cored and chopped
  • 3 carrots, chopped
  • 6 cloves garlic, roughly chopped
  • 8 sage leaves, chopped
  • 2 large rosemary sprigs, leaves removed and finely chopped
  • 2 tbsp. dry white wine
  • 1/2 c. apple-sweetened dried cranberries
  • 1/4 c. butter or ghee


  1. Allow the cubed bread to fully dry out.  You can leave it out overnight and/or place it on a sheet pan in a low heat oven (around 250F) for 30+ minutes.  The bread needs to be BONE DRY.  Add the dried bread to a very large bowl.
  2. Whisk together the broth and the eggs in a very large bowl.  Stir in the dried cubed bread and set aside. (Note: if your bone broth is jello-y like mine when chilled, very *gently* warm it until it’s liquid before whisking the eggs in.  Don’t whisk eggs into hot broth or they will curdle.)
  3. Preheat the oven to 350F.  Have a large roasting dish ready.
  4. Heat a large cast iron skillet over medium-high heat.  Add the pork, half the sea salt, and the black pepper.  Sauté until the pork is softened and much of the liquid at the bottom of the pan has evaporated.  Spoon the pork into the bowl with the bread and leave the grease in the pan.
  5. Add the onion, fennel, apple, carrot, garlic, sage, rosemary, and remaining sea salt to the skillet.  Cook until the veggies have softened, about 8-10 minutes.
  6. Deglaze the pan with the white wine and cook 2-3 minutes to burn off the alcohol.  Add the cranberries and the butter to melt it.  Pour everything into the the large bowl.  Stir well.
  7. Pour the stuffing into the large baking dish.  Cover the dish tightly with foil.
  8. Bake for 40 minutes covered.  Remove the foil and cook another 15-20 minutes, or until the top is golden brown.


  • You can use my recipe for Grain-free Bread Loaf or sub any grain-free or gluten-free bread of your choice

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