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Hot Pan Kitchen | Gluten Free, Paleo & Whole30 Recipes

Gluten Free Recipes with Real Food (Paleo + Whole30 too!)

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Pork

Grilled Pork and Peach Salad (Whole30, Paleo, GF)

August 26, 2020 by Taryn Solie Leave a Comment Last Modified: August 26, 2020

This Grilled Pork and Peach Salad is the perfect way to celebrate summer. Made with a juicy pork tenderloin and fresh peaches, it’s got a simple aged balsamic vinegar dressing. An easy and healthy recipe that’s gluten free, paleo, and Whole30 compliant!

grilled pork and peach salad on a white platter…

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Filed Under: Main Dish, Pork, Recipes, Salads, Whole30

Grilled Pork Tenderloin (Whole30, Paleo, GF)

August 18, 2020 by Taryn Solie Leave a Comment Last Modified: August 18, 2020

This Grilled Pork Tenderloin recipe is so simple to make and turns out incredibly juicy. The secret isn’t a marinade or seasoning, but an easy dry brine method. Put this on your BBQ and enjoy a delicious and healthy dinner. 

sliced pork tenderloin on a cutting board…

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Filed Under: Grilling, Main Dish, Pork, Recipes, Whole30

Smoked Pork Chops (Whole30, Paleo, GF)

July 15, 2020 by Taryn Solie 4 Comments Last Modified: July 15, 2020

These Smoked Pork Chops are so easy to make and come out flavorful and juicy. This recipes uses a brine to keep moisture in, plus a delicious rub, then the boneless chops get cooked on a pellet grill. With step by step instructions on how to prepare plus dinner side dish suggestions for what to serve with the chops, this has all the information you need to make the perfect meal!

smoked pork chops on parchemnt paper…

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Filed Under: Grilling, Main Dish, Pork, Recipes, Whole30

Smoked Pork Loin Roast (Whole30, Paleo, GF)

February 24, 2020 by Taryn Solie Leave a Comment Last Modified: February 27, 2020

This Smoked Pork Loin Roast is a juicy and tender meal that happens to be paleo and Whole 30 compliant. Brined in an apple juice mixture and stuffed with apples, apricot, pine nuts, and rosemary, it’s then cooked low and slow on a wood pellet grill. Eat half for dinner then save the rest for delicious leftovers!

sliced smoked pork loin roast on a white platter…

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Filed Under: Main Dish, Pork, Recipes, Whole30

Ground Pork Tacos (Paleo, Gluten Free)

April 26, 2019 by Taryn Solie 5 Comments Last Modified: April 26, 2019

These Ground Pork Tacos are an easy and healthy paleo dinner option that’s quick to make for a weeknight. Topped with slaw and cooked with seasoning like paprika and chipotle, there’s just a hint of smokiness. They’re also Whole30 compliant when eaten as lettuce wraps!

paleo ground pork tacos with lime on a plate

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Filed Under: Main Dish, Pork, Recipes

Bacon Fried Rice

December 4, 2017 by Taryn Solie 1 Comment Last Modified: October 16, 2018

This Bacon Fried Rice is a gluten free comfort food, made slightly healthy with the addition of veggies. It’s an easy recipe for family dinners, or put an egg on top and eat it for breakfast.

Bacon Fried Rice

It is definitely December. The weather has gotten colder and the days have gotten (much) shorter. When it gets like this, I tend to fall back on my old stand-by recipes for dinners. Things that are tried and true, and easy. That’s where this Bacon Fried Rice comes in. My mom used to make a version of this when I was growing up and it was always a favorite. I mean, who doesn’t love bacon?
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Filed Under: Main Dish, Pork

Potato Breakfast Hash with Sausage, Mushrooms, and Peppers

November 14, 2017 by Taryn Solie 3 Comments Last Modified: October 17, 2019

A sausage and veggie Potato Breakfast Hash is a great gluten free option for a weekend breakfast or brunch. It’s a one pan recipe using a skillet that goes from stove to oven. Bonus that it’s Whole30 compliant!

potato-breakfast-hash-sausage-mushrooms-peppers

With Thanksgiving coming up, I was on the lookout for a hearty breakfast that would keep me full throughout the day so my dinner prep could occur unfettered. A potato breakfast hash with sausage, mushrooms, and red pepper is just the ticket, and putting eggs with it gives it a punch of protein. Plus there’s something about a soft yolk with the hash that creates an extra flavor boost.

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Filed Under: Breakfast, Pork, Recipes

Sausage, Apple, and Cranberry Gluten Free Stuffing

November 5, 2017 by Taryn Solie 1 Comment Last Modified: November 12, 2020

This Gluten Free Stuffing with Sausage, Apple, & Cranberry tastes just like the real thing – no one will know the difference! Made with gluten free bread, it’s the best recipe for your holiday dinner.

gluten-free-sausage-apple-cranberry-stuffing
Stuffing is the thing I look forward to most around the holidays. But it can be a bummer when you go gluten free if your favorite thing to eat is stuffing.

Little did I realize how easy it was to use gluten free bread to make an amazing stuffing recipe – and that’s how this gluten free stuffing came to be. I took my traditional recipe and tweaked it until it became a thing of gluten free beauty.

Truly this stuffing is delicious and no one will be able to tell it’s gluten free.

How To Make Gluten Free Stuffing

Step 1: Toast the bread

Preheat oven to 300 degrees F. Grease a 9×13 casserole dish with some butter, until bottom and all sides are lightly covered. Set dish aside.

bread-for-gluten-free-sausage-apple-cranberry-stuffing

Once the oven has come to temperature, place the cubed bread on a sheet pan and bake in the oven for 25 minutes, flipping or stirring as needed, until bread is no longer soft and is starting to brown slightly.

The cooking time here will depend on how stale your bread is; if you start with fresh bread, you may need up to 50 minutes.

Once bread is done toasting, place into a large mixing bowl. Set aside.

Step 2: Prep the stuffing

Change the temperature of the oven to 350 degrees F.

Place sausage and onion in a pan on the stove and cook with a wooden spoon or spatula until sausage is no longer pink and onions are cooked through.

fresh sage, rosemary, and thyme on a white cutting board

Once sausage and onion are done cooking, toss in the sage, rosemary, thyme, and celery, cooking for 2 to 3 minutes until herbs are fragrant.

stirring-gluten-free-sausage-apple-cranberry-stuffing

Pour sausage mixture over the bread in the mixing bowl. Toss in cranberries, apple, water chestnuts, and parsley, then mix with a wooden spoon until well combined.

Step 3: Bake the Stuffing

Pour the stuffing mixture into a greased casserole dish, and pour butter then stock evenly over the mixture.

Cover the dish with aluminum foil and place it in the oven, setting the timer for 25 minutes.

Once timer goes off take the dish out, stir with a spoon to mix the stuffing up a bit, then recover with foil and place back in the oven for 15 minutes.

After the timer goes off a second time, take dish out of the oven, stir again, then place back in the oven for 15 more minutes, this time uncovered.

Serve immediately – it will cool off quickly so should be one of the last items cooked before Thanksgiving dinner.

gluten free stuffing in a dish with a serving spoon

You may have a couple of questions about gluten free stuffing – let’s get to those now.

Which bread is best for gluten free stuffing?

The gluten free bread I typically use is Franz Gluten Free 7 Grain bread as I think it has a good texture and taste, but I've also used Canyon Bakehouse bread and it turned out great too.

Can I use fresh cranberries instead of dried ones?

No, definitely don't use fresh cranberries! I made that mistake, and it did not work out well. Dried cranberries are the way to go, preferably ones that are not sweetened with sugar as that can make the dish slightly too sweet (in my opinion).

Can I use dried herbs instead of fresh ones?

You can, but your stuffing isn't going to taste quite as good. One of the best parts of this recipe is the fresh herbs. You'll be able to tell the difference when you're mixing the herbs and celery in with the sausage - it smells absolutely amazing.

Can I make this stuffing ahead of time?

Yes! The day before you want to finish cooking it, make the recipe as instructed up until Step 3. Heat a tablespoon of butter and drizzle it over the stuffing, then let it cool and cover it with plastic wrap and place it in the fridge overnight. Take it out about 30 minutes prior to when you want to bake it. Pour the broth and remaining melted butter over the stuffing and bake as written.

Recipe Tips

  • For this recipe, it’s best to use stale bread. I usually set it out for a couple hours before I toast it in the oven, but setting it out longer is fine too.
  • The best sausage to use is a mild pork breakfast sausage, as that doesn’t overwhelm the other flavors in this dish, however you can use another mild sausage if desired.
  • The best apple to use is one that is not too sweet. Granny Smith, Braeburn, or Pink Lady work well.
  • The texture of the stuffing ends up being on the drier side of stuffing. If you like a wet, thicker stuffing, use 1/2 cup more stock. If you like a very dry stuffing, use 1/2 cup less stock.

And that’s it!  It really is the only gluten free stuffing recipe you’ll ever need. Winner, winner, stuffing dinner.

Pin this Gluten Free Stuffing Recipe for Later!

pin for gluten free stuffing

IF YOU NEED HELP WITH A TURKEY, TAKE A LOOK AT THESE POSTS:

  • How to Make Turkey Stock (Whole30, Paleo, GF)
  • How to Dry Brine a Turkey
  • Smoked Turkey Recipe (Whole30, Paleo, GF)
  • Turkey Stock Recipe (Whole30, Paleo, GF)
  • Internal Temperature for Meats
  • How to Use a Meat Thermometer

OR IF YOU’RE LOOKING FOR OTHER GREAT THANKSGIVING RECIPES, CHECK THESE OUT:

  • Sautéed Green Beans with Shallots (Whole30, Paleo, GF)
  • Honey Butter Roasted Carrots (GF)
  • Maple Roasted Brussels Sprouts (Paleo, GF)
  • Cornbread Muffins (GF, DF)
  • Sweet Potato Casserole (GF)
  • Pomegranate Cocktail (GF)
  • Holiday Trail Mix (GF)

And be sure to check out this massive list of 70 Gluten Free Holiday Side Dishes!

If you try this Gluten Free Stuffing recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. It totally makes my day to hear how a recipe worked out for you.

You can also FOLLOW ME on INSTAGRAM and PINTEREST to see more good to eat, gluten free food.

Recipe for Gluten Free Stuffing

gluten-free-sausage-apple-cranberry-stuffing
Print Recipe
5 from 1 vote

Gluten Free Sausage, Apple, and Cranberry Stuffing

This Gluten Free Stuffing with Sausage, Apple, & Cranberry tastes just like the real thing - no one will know the difference! Made with gluten free bread, it's the best recipe for your holiday dinner.
Prep Time35 mins
Cook Time55 mins
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: American
Keyword: #glutenfree, #stuffing, #thanksgiving
Servings: 8 servings
Calories: 366kcal
Author: Taryn Solie

Ingredients

  • 5.5 cups cubed gluten free bread
  • 1 pound mild pork breakfast sausage
  • 1.5 cups onion diced
  • 3/4 cup chopped celery 2-3 stalks
  • 1.5 tsp fresh thyme leaves
  • 12 fresh sage leaves medium sized, chopped into small pieces
  • 4.5 tsp fresh rosemary leaves finely chopped
  • 3/4 cup dried cranberries coarsely chopped
  • 1 apple cored and diced
  • 1/2 cup water chestnuts diced
  • 1/3 cup fresh parsley minced
  • 4 tablespoons butter melted (plus more to grease dish)
  • 1 cup chicken or turkey stock

Instructions

Items Needed:

  • One large sheet pan
  • One large pan for cooking on the stove
  • One wooden spoon or spatula
  • One large mixing bowl
  • One 9x13 casserole dish
  • Aluminum foil

Directions:

  • Preheat oven to 300 degrees F.
  • Grease a 9x13 casserole dish with some butter, until bottom and all sides are lightly covered. Set dish aside.
  • Once oven has come to temperature, place the cubed bread on the sheet pan and bake in oven for 25 minutes, flipping or stirring as needed, until bread is no longer soft and is starting to brown slightly.
  • Once bread is done toasting, place into a large mixing bowl. Set aside.
  • Change the temperature of the oven to 350 degrees F.
  • Place sausage and onion in pan on the stove and cook with a wooden spoon or spatula until sausage is no longer pink and onions are cooked through.
  • Once sausage and onion are done cooking, toss in the sage, rosemary, thyme, and celery, cooking for 2 to 3 minutes until herbs are fragrant.
  • Pour sausage mixture over the bread in the mixing bowl. Toss in cranberries, apple, water chestnuts, and parsley, then mix with wooden spoon until well combined.
  • Pour mixture into greased casserole dish, and pour butter then stock even over the mixture.
  • Cover the dish with aluminum foil and place in the oven, setting the timer for 25 minutes.
  • Once timer goes off, take the dish out, stir, then recover with foil and place back in the oven for 15 minutes.
  • After the timer goes off a second time, take dish out of the oven, stir, then place back in the oven for 15 more minutes, this time uncovered.
  • Remove dish from oven once timer goes off, letting sit 5-10 minutes to cool slightly before eating.
  • ***If you wish to make this dish ahead of time, cook all the way through step 8. Then place the sausage mixture into the greased casserole dish and pour 1 tablespoon of butter over it evenly. Wait for it to cool, then cover with plastic wrap and place in fridge overnight. Once ready to cook, take the dish out of the fridge and bring to room temperature. Pour the remaining 3 tablespoons of butter and the stock over and cook as directed above.

Notes

*Notes:
- It is best to use day old bread for this recipe, or bread that has been sitting out for a couple hours. If you use fresh bread, you may need to toast it longer in the oven.
- This recipe calls for fresh herbs because they taste so much better in the dish than dried herbs. In a pinch you can used dried, just cut the amount by 1/3.
- This is a slightly dry stuffing. If you like a wet, thicker stuffing, use 1/2 cup more stock. If you like a very dry stuffing, use 1/2 cup less stock.
- The best sausage to use is a mild pork breakfast sausage, as that doesn’t overwhelm the other flavors in this dish, however you can use another mild sausage if desired.
- The best apple to use is one that is not too sweet. Granny Smith, Braeburn, or Fuji work well.

Nutrition

Calories: 366kcal | Carbohydrates: 29g | Protein: 11g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 544mg | Potassium: 299mg | Fiber: 3g | Sugar: 14g | Vitamin A: 553IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 1mg

Filed Under: Holiday, Pork, Side Dishes

Paleo Sausage Egg Casserole

October 30, 2017 by Taryn Solie Leave a Comment Last Modified: November 29, 2020

This Paleo Sausage Egg Casserole recipe is an easy breakfast option. It’s gluten free, low carb, and Whole30 compatible, and a simple meal for a hungry family. Or make it on the weekend as meal prep for weekday breakfasts!

a piece of sausage and egg casserole on a spatula

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Filed Under: Breakfast, Pork, Recipes, Whole30

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Hi, I’m Taryn!

My name is Taryn, and I'm the writer, food photographer, & recipe developer behind Hot Pan Kitchen.
I am all about amazing gluten free food for families. I test my recipes over and over again and have taste testers who are gluten free and those who aren’t, because I want to make sure my recipes taste good for EVERYONE. Read more...

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