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.
Tips:
- 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.
Variations:
- 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)
Ingredients
- 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
Instructions
- 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 9x9" 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.
Video
Notes
Nutrition
This recipe was originally published November 2016 but was updated with new photos, video, step by step photos, and tips July 2018.
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.
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Brandon says
I like the looks of this recipe. I am wondering, however if this would work cooked in bird???
Savannah | 40 Aprons Team says
We haven’t tried that method, but definitely let us know how it works out!
Julie T. says
I added pecans 🙂
Amy says
This turned out great! Would it be possible to make these into muffins? How long do you suggest to bake, or any modifications?
Savannah | 40 Aprons Team says
We’d start off by cooking them in the oven for about 20 minutes, then just checking every 5 minutes or so afterwards until done!
Rachelle says
I haven’t made this yet but plan to do so for Christmas. Can you make this ahead of time and freeze it?
Savannah | 40 Aprons Team says
Hi Rachelle! Although we haven’t tried cooking this recipe and freezing it ahead of time, we definitely think it could work!
anna says
Was super surprised how delicious & properly textural this was (I guess I was worried it would be mush?). Even with a few mods needed due to ingredients onhand, it was amazing. Added extra celery instead of mushrooms, herbs de provenc + chopped fresh sage instead of poultry seasoning, 1 cup fresh cranberries (instead of 1/4c dried) and a teeensy bit more almond flour for more crunch. I didn’t have any fresh parsley and it was still so good. I used a rectangular ceramic cake dish instead of square to have more crunchy surface area. I’m on the second round of making this (within a week – yum!). Thanks for saving my favorite Thanksgiving meal, Cheryl!
Savannah | 40 Aprons Team says
Glad you enjoyed it! 🙂
Sarah says
My partner and I love this recipe! We initially tried it last year when we were doing a November Whole30, but cook it all throughout the year as a yummy GF side item. I like to add in carrot and I’ll use use equal parts carrot/celery/onion for those veggies and dates instead of cranberries. This recipe is so versatile you could really use any veggie you want. The veggie prep always takes longer than I’d like, but I cook the dish from start to finish in my cast iron skillet and it is so easy! My only regret is not writing this review sooner.
Savannah | 40 Aprons Team says
Thanks for the awesome review!
Heidi says
Tried this out on Turkey Day.
This is a home run Recipe for low carb people who like stuffing. Guilt free too!
Savannah | 40 Aprons Team says
Glad you liked it!
Carrie says
I was an avid stuffing- and all-around-bread-lover my entire life. Then I discovered processed foods and gluten were the cause of my health problems. Thank goodness for this recipe!!! It is DELICIOUS and super easy to make. I’ve been Paleo for 3 years now and make this every holiday…and a few times in between. I don’t like mushrooms so I double the celery, and this Thanksgiving I added chicken apple sausage on a whim and it was great. Highly recommend this awesome and healthy recipe!
Savannah | 40 Aprons Team says
Thanks for sharing! 🙂
Marissa says
Hi! Can i make this in a 9×13 baking dish?
Savannah | 40 Aprons Team says
Sure!
Mysterious Miss M says
Such a great recipe! 👍 Even the people who are skeptics of grain-free baking loved it!
I left out the mushrooms and the parsley and it was still so good! A very forgiving recipe!
Savannah | 40 Aprons Team says
Thanks for the awesome review!