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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!
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.
What Makes This Recipe 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.
Chef’s 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.
Try These Recipe 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.
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
Best Paleo Stuffing (Gluten-Free, Grain-Free)
Equipment
- Cast iron skillet (or other oven safe skillet)
- 9×9 baking dish (if not using oven-safe skillet)
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 large eggs whisked
Instructions
- Preheat oven to 350º Fahrenheit. Heat ghee or oil in a large cast-iron or oven-safe skillet over medium heat.
- Add onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper. Sauté until ingredients are very soft, about 7 minutes.
- Remove skillet from heat. Keep ingredients in oven-safe skillet, or, alternately, transfer ingredients to 9×9" baking dish.
- Stir almond flour in to other ingredients until well mixed. Add the whisked eggs and stir well. Place skillet (or baking dish) in preheated oven and bake 45 minutes to 1 hour, or until stuffing is browned on top. Serve warm.
Video
- If you don’t have a cast-iron skillet, grease a medium-size baking dish before sautéing ingredients (a 9×9″ works well). After eggs have been added and the mixture is well-stirred, transfer mixture to baking dish. Continue baking as directed.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Thank you for this recipe! It was wonderful. Made it the night before and re-heated for Thanksgiving. It’s a keeper.
Excellent recipe!! I substituted raisins for cranberries and also added chopped carrots. Everyone was raving that this was great stuffing! Thank you for the inspiration!
How long would you bake this if I wanted to bake in individual muffin tins?
Is there a location(site) I can find that original recipe for the stuffing as pictured on first image, from last year? I do not recall it having parsley. I loved that recipe. I understand, I can remove the mushrooms and cranberries, then add dates. What else was in the original recipe(included or excluded)from this one. I gave a five start because im sure it’s still good. Thank you.
This is the best gluten free stuffing recipe! I’m a stuffing diva and I love this. My daughter is super picky and she love it too! Thank you….
That is great to hear! I’m a stuffing diva too and now I’m glad there’s a name for it – ha!
I just made this and it was off the hook! The bean casserole is bomb as well.
I’m sooo glad you liked it!
We have nut allergies. Can I use oat flour instead?
Well, the good news is, everyone LOVED this stuffing. The bad news is, a few hours before thanksgiving dinner, I found out that this recipe is NOT whole30 compliant, so I was unable to have any. I was told by an admin, because there is so much almond flour used in this recipe, it considered a “baked good”, which is not allowed while following whole30. ?
Oh wow! It certainly does not taste like a baked good, and you could definitely reduce the almond flour 🙂 An admin in the Whole30 forums? I’m glad everyone else liked it, but bummed that you didn’t try any! I promise it does not taste like “fake bread” or anything like that. The almond flour is simply there for texture
Do you think you could add crumbled sausage to this recipe?
Absolutely! I’d brown it first, remove it when crumbled, then continue on with the recipe. Stir the sausage in when you stir in the almond flour and bake! It sounds a lot like my very favorite family stuffing recipe 🙂
I’m loving this recipe, it sounds amazing but I’m allergic to almonds. What would be a good substitute for almond flour?
Can you have cashew flour? That’d be a great substitute
Could aarowroot flour also work? It’s the “flour” I purchased when starting my whole30 journey and I’m not sure if most of these “flours” are interchangeable? Thanks!
They aren’t really. Nut flours are fairly interchangeable, at least in this context, but arrowroot is much more like cornstarch. I’d highly recommend using almond flour here. It’s very easy to find!
Would coconut flour work? I can’t do any kind of almond/cashew flours…
You know, something like 3/4 cup coconut flour would probably work. You might have to add a bit more to get the texture right (and absorb enough liquid) but it might work!
Tapioca, coconut or cassaave flour.
What are your thoughts on preparing this ahead of time? Would it work to cook it all the night before and heat up? Or just do the veggies + apple and add in the eggs and almond flour just before cooking? Wasn’t sure if mixing all before would be too soggy? Thanks!
I know this is a bit late, but I would think this would work fine to prep ahead of time! There’s no bread to mush or anything like that, and it’s always great as leftovers