Savory Turkey Dressing

OK, so it’s a week before Thanksgiving. I wanted so badly to create a grain free dressing because, well, let’s face it– stuffing is pretty much the best part of Thanksgiving dinner, except the crispy turkey skin!

Grilled chicken breast with mashed cauliflower, grain free dressing and gluten free gravy.

This grain free turkey dressing uses a variation of my tender biscuits recipe as the base. I wanted to reinforce the recipe a bit to make it stand up better to moisture and give it a richer texture. I think I was pretty successful in doing so. However, in a pinch, you could just use the traditional biscuit recipe baked in a square cake pan.

Fresh from the oven.

The texture of this dressing wasn’t as firm as I would have liked, but overall, it was delicious. The flavor was absolutely spot on. If you can use stock from an actual cooked turkey or chicken (I used canned), it would be that much better. As another variation, you could also add sage sausage as so many recipes call for it anyway. Yummy!

Savory Turkey Dressing


  • 1 1/2 C almond flour, sifted
  • 2 T whey protein powder, unflavored
  • 1 T coconut flour, sifted
  • 1/2 tsp. salt (for “bread”)
  • 3/4 tsp. baking powder
  • 2 1/2 T butter, cold and cubed
  • 4 egg whites, beaten until light and frothy
  • 1 tsp. poultry seasoning (or 1/3 tsp. each dried thyme, sage, rosemary)
  • 1/2 tsp. garlic powder
  • 1/4 tsp. black pepper
  • 1/2 tsp. salt (for seasoning)
  • 1/2 small onion, finely chopped
  • 2 ribs celery, finely chopped
  • 2 T butter, melted
  • 3/4 C turkey (or chicken) stock
1. Preheat oven to 350 degrees and grease a 9×9 baking pan.
2. In a large bowl, whisk together almond flour, whey protein, coconut flour, salt and baking powder.
3. Cut in cold butter cubes with a pastry cutter or forks until a mealy texture is achieved.
4. Fold in egg whites to create a thick, doughy batter.
5. Spread dough in the bottom of the 9×9 pan and smooth so the depth is even throughout the pan. It’s OK if it’s bumpy.
6. Bake the “bread” on 350 for about 20-25 minutes, or until it’s nice and golden brown on top. Remove and cool.
7. Crumble bread into a large bowl and add in poultry seasoning, garlic powder, pepper, salt (for seasoning), onion, celery and melted butter. Mix well so that everything gets evenly distributed.
8. Add in turkey or chicken stock and mix well.
9. Re-grease the 9×9 pan and smooth the stuffing mixture back into the pan, making sure it’s the same thickness throughout.
10. Decrease oven temperature to 325 and bake on middle rack for about 30-40 minutes until the top of the stuffing is a deep golden brown.
11. Leave cool for a bit, then serve with your favorite poultry and gravy, if desired.
NUTRITION: (1/8th of recipe): 200 calories, 6 g carbs, 3 g fiber (3g net carbs), 17 g fat, 9 g protein

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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