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The best paleo stuffing recipe! Perfect for Thanksgiving or as a healthy grain-free side dish for roast chicken. Made with simple ingredients, you’ll be shocked at how much it tastes like “real stuffing”… but better!
Before You Get Started
- Choose a type of apple that isn’t too sweet and that holds up well to high temperatures. You don’t want them to become mushy or mealy after you sauté or bake them! Honeycrisp, Pink Lady, and Granny Smith are all great options.
How to Make This Recipe
See recipe card below for full list of measurements, ingredients, and instructions.
Sauté the ingredients.
Melt ghee in a cast-iron skillet, then toss in your onions, celery, mushrooms, apples, and cranberries, along with the parsley and seasonings. Give that a good stir, then sauté everything for 5-10 minutes, until the veggies and cranberries are very soft.
Add the rest.
Stir in the almond flour, then stir in 3 beaten eggs. Make sure everything is mixed really well – you don’t want clumps of almond flour or anything like that.
Bake the Stuffing.
30 to 45 minutes in the oven are all that stand between you and the best paleo stuffing you will ever eat! Once the stuffing is baked-through and browned on top, with slightly crisp edges, you’re all set.
If you don’t have a cast-iron skillet, any oven-safe skillet will work! No oven-safe skillet? Use a regular skillet on the stovetop, then after stirring in the eggs, transfer everything to baking dish for the oven steps.
What I Love About This Recipe
- This paleo stuffing tastes surprisingly like “real” stuffing, despite not containing, y’know… any bread or breadcrumbs or cornbread. It is loaded with savory veggies and sweet cranberries, though.
- It’s the perfect side dish for an air fryer chicken or a roast turkey, so it’s great for Thanksgiving feasts and weeknight dinners alike. It’s also really easy to make – the oven handles the most time-consuming part!
- Another reason to love paleo stuffing? It’s super versatile. Feel free to swap out or add whatever you like or have on hand. The paleo sausage from our Whole30 zuppa toscana would be delicious browned and mixed in to this stuffing!
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Why does the recipe say you can make ahead but not to refrigerate over 24 hours?
The stuffing has a higher chance of drying out after that! You could also prep the dish in advance and bake the day of. Be sure to let us know if you tried it!
I have been making this stuffing for seven years now and love it! I substitute the dried cranberries with chestnuts, just my twist on it (I’m not big on fruit in stuffing). Thank you for a great recipe, Cheryl!
We’re so happy you love it! Chestnuts sound like a delicious twist! Thanks for sharing, Rachael!
Can I substitute coconut, potato or tapioca flour? I cannot do other nut flours or any grain flours.
We haven’t tried any substitutions, so we can’t say for sure. However, any of those should work fine! Be sure to let us know if you try it!
I’ve been making this stuffing for about three years now. It’s my husband’s favorite. But I have made a number of modifications. The rating is based on my modifications. The basic recipe is fine, just dry and needs more spice.
I use about half the amount of onions, but I add more spices. Lots more. I add both fresh and granulated garlic, sometimes granulated roasted garlic. Also, I use rosemary. That makes it much more like a regular stuffing in taste. I use more onion granulated. And more salt.
I also found this very dry the first time I made it, so I add 1/2 cup of organic, low sodium chicken broth. If you’re a vegetarian, I’m guessing that you could use vegetable broth instead.
Finally, I put foil over the baking dish in the oven until the last few minutes to brown it. This keeps it more moist. And, voila! My husband craves this, so I end up making it for Thanksgiving and more. It’s filling, so don’t overdo it!
We’re happy you were able to create a stuffing you and your husband love!
How many servings please?
Hi! As written, this recipe yields approximately 9 servings. You can easily adjust the serving size with the servings button at the top right of the recipe card. I hope this helps! 😊
Hi. Can cup for cup gf flour be used instead of almond flour?
We haven’t tried that, so we can’t say for sure. Be sure to let us know if you tried it! 😊
I must confess, I didn’t follow the recipe exactly. I wanted to make a stuffing that was more traditional to my family’s stuffing and I don’t like mushrooms, so I left out the aforementioned mushrooms as well as the apples and craisins. Instead, I added about the same amount of frozen cauliflower cut into half-bite sized pieces. Everything else was the same. I’m not going to say this is exactly like stuffing, but this was a very pleasant surprise! I’m a big stuffing snob as my mom always makes excellent homemade stuffing. This year I figured out I can’t do grains so I thought my days of stuffing were over, but this really scratched the stuffing itch!!! Really very good! I plan to make some again with the craisins and apples with cauliflower. I think it’ll taste really good with pork chops! Thank you so so much for this recipe!!!
We’re so glad it was a hit! Thanks so much for sharing, Amy!
Wondering if I can throw this into the cavity of the turkey and cook together? Has anyone done it?
It should work fine, it just won’t be as crispy as the original recipe. Be sure to let us know if you try it!
I tried putting this stuffing in the cavity and it was an epic fail. I took it out and baked it and it turned out great. This is the only “Stuffing” I make and have converted several sceptics. 🙂
Oh no, we’re sorry it didn’t work in the cavity! But, we’re so glad it’s been able to convert skeptics! Thanks for sharing, Ellen!