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4.67 from 6 votes

Scrumptious Breadless Turkey Stuffing

Prep Time 20 minutes
Total Time 20 minutes
Author Valerie Remy-Milora


  • 2 Tbsp organic butter olive oil or coconut oil
  • 1 medium onion coarsely chopped
  • 6 cloves garlic coarsely minced
  • 16 oz mushrooms cut into chunks
  • 1-2 large organic apple
  • 2-4 medium organic potatoes
  • 1 large organic carrot
  • 2 lbs fresh chestnuts boiled and peeled*
  • 1 cup slivered almonds coarsely chopped
  • 1/2 cup pecan pieces
  • 1/2 cup pine nuts
  • 1/2 cup cranberries - fresh or dried
  • 1/2 cup dried currants or organic raisins
  • 3 cups cooked brown rice
  • 1 cup cooked wild rice
  • 2 to 4 cups organic chicken or vegetable broth
  • 1 Tbsp fresh thyme chopped
  • 1 Tbsp fresh sage chopped
  • Fresh ground salt and pepper to tase
  • optional: 4 oz paté de foie gras**


  • Place a large stock pot over medium high heat. Melt butter.
  • Add sliced onion, minced garlic and cook until onions are translucent.
  • Add mushrooms. Cook until tender and mushrooms begin to release their juices.
  • Cube apples, potatoes and carrots and add to pot. Reduce heat to medium and cook until tender.
  • Add chestnuts, almonds, pecans, cranberries, currants and cooked rice. Add chicken or vegetable stock as needed to keep stuffing moist.
  • Add thyme and sage. Salt and pepper to taste.
  • Reduce heat and simmer for a few minutes stirring to combine all ingredients and flavors.
  • Cool completely before stuffing your bird.
  • I like to make my stuffing the night before and let it cool at room temperature. I then salt and pepper my bird (inside and out) and stuff both cavities. There is plenty of stuffing to lay all around the bird in your roasting pan.
  • Cook your turkey as you normally would -- I cook it the way my grandma used to, in a paper bag!
  • Bon apétit and have a blessed Thanksgiving!