The best paleo stuffing recipe! Perfect for Thanksgiving or as a side dish for roast chicken. Made with simple ingredients, you’ll be shocked at how much it tastes like “real stuffing”… but better! No grains involved.
This recipe requires no beating around the bush: this is the best paleo stuffing recipe.
Like I said in my Whole30 Thanksgiving guide, I’m a fool for stuffing. Like, if you didn’t include stuffing on your Thanksgiving table, I’d just walk out without a word, dramatically tipping my chair over for effect. I’m really into it. Apparently.
The problem with being mostly paleo and going on the Whole30 diet pretty regularly is that um, bread isn’t allowed? It’s kind of one of those main tenants of eating primal foods that… yeah, no white bread. No whole wheat bread. No cornbread. No bread. And normally it doesn’t bother me, which is also a little weird?, but stuffing… different story.
So when I discovered this paleo stuffing recipe from Mommypotamus, I had to try it. I had very, very low expectations, but I just had to try it! And it turned out to be the best. paleo. stuffing. ever. Made with only onions, celery, apples, dates, almond flour, and spices, it’s impressive how much flavor this dish packs. There’s a sweetness in there that’s so welcome, but with a texture that’s surprisingly stuffing-like. And considering the ingredients, there’s zero guilt in loading up your plate with seconds!
This paleo stuffing is perfect for Thanksgiving, whether you eat a primal diet, follow GAPS protocol, are on a Whole30, or just prefer to use whole, clean ingredients over more processed ones. You’ll love it!
Best Paleo Stuffing (Gluten-Free, Whole30)
Preheat oven to 350º F.
Heat ghee or coconut oil in a large cast-iron skillet (if you don't have a cast-iron skillet, see notes) over medium heat. Add onion, celery, apple, dates, herbs, and salt, and sauté until softened, about 7 minutes.
Remove from heat and stir in almond flour; mix well. Add the whisked eggs and stir well. Bake for 45 minutes - 1 hour, or until browned on top.
Recipe NotesIf you don't have a cast-iron skillet, grease a medium-size baking dish before sautéing ingredients (a 9x13" would work well). After eggs have been added and the mixture is well-stirred, transfer mixture to baking dish. Continue baking as directed.
Adapted from Mommypotamus.