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!
This recipe requires no beating around the bush: this is the best paleo stuffing recipe.
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 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.
Why this paleo stuffing recipe is so good:
- It tastes surprisingly like “real” stuffing but is made with all healthy ingredients, like veggies and eggs.
- This healthy stuffing recipe is perfect with a roast chicken or turkey, making it a great side dish for both weeknight dinners and Thanksgiving.
- The ingredients are super versatile: you can swap out what you like and have.
- Make sure you sauté your veggies long enough for them to be really softened. This helps everything meld together beautifully in this healthy paleo stuffing recipe, just like a traditional dressing!
- Use the dried herbs you prefer or make your own poultry seasoning.
- If you’re strictly paleo, make sure you get dried cranberries that are sweetened with juice, not sugar.
- This healthy stuffing recipe reheats well, so you can make it ahead.
- You can make this entire paleo stuffing recipe in a large oven-proof skillet, or you can bake it in a casserole dish.
- Use chopped dates in place of the dried cranberries, or add 1/4 cup chopped dates to the whole thing!
- Increase the amount of celery by 1 cup and leave out the mushrooms, if you don’t like fungi.
How to Make the Best Paleo Stuffing
Sauté all ingredients except for almond flour and eggs in a large skillet in ghee or oil over medium heat until very soft.
If desired, transfer sautéed veggies to a baking dish; otherwise, keep everything in your large oven-proof skillet. Stir in almond flour and eggs.
Bake at 350º for 45 minutes to one hour, or until the top is lightly browned and crispy.
Other recipes you’ll love:
- Whole30 Green Bean Casserole
- Perfect Whole30 Turkey Breast and Gravy
- Whole30 Instant Pot Mashed Potatoes with Garlic and Herbs
- Whole30 Sweet Potato Casserole with Pecans
- Whole30 Crockpot Mashed Potatoes
Did you make and love this recipe? Give your review below! ? And make sure to share your creations by tagging me on Instagram!
Best Paleo Stuffing (Gluten-Free, Grain-Free)
- 2 tablespoons ghee or avocado oil or refined coconut oil
- 3 cups onion diced
- 2 cups celery diced
- 1 cup mushrooms diced
- 1 cup apple cored and diced
- ¼ cup dried cranberries or dates, chopped
- ¼ cup flat-leaf parsley chopped
- 4 teaspoons poultry seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups almond flour
- 3 eggs whisked
- Preheat oven to 350º F.
- Heat ghee or oil in a large cast-iron or oven-proof skillet over medium heat. Add onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper. Sauté until very soft, about 7 minutes.
- Remove from heat. Keep in an oven-proof skillet or transfer to 9×9″ baking dish. Stir in almond flour and mix well. Add the whisked eggs and stir well. Bake for 45 minutes to 1 hour, or until browned on top.
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Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.