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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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Super psyched to have found such a lovely replacement for the best Thanksgiving side ever! I want to double this for our ginormous extended fam. Will bake time and temp stay the same or should it be increased? Thanks!
I made this last year for a Whole30 Thanksgiving and was blown away! The flavor and texture were outstanding! I was beyond skeptic making it, but boy, was I surprised! I liked it so much, I’m making it again this year for my non-Whole30 Thanksgiving! Bravo!
What could you use instead of eggs? I’m allergic!
You could try a flax egg!
I’m so excited to try this for Thanksgiving!! My kids and I are GF and usually get a box stuffing mix but this looks so much better!! Thanks so much for sharing!!
Fantastic!
Loved it the way it is but it’s also good with a little broth of your choice or even apple juice added and of course next day with leftovers.
Thank you for this great recipe!
Can you elaborate on what is in the poultry seasoning please?!
It’s usually made with dried herbs such as sage, black pepper, marjoram, thyme, rosemary, etc.
Are you familiar with crockpot dressing? Could this be recipe be modified to be made in crockpot? I’ve always preferred a moist dressing.
Hello Cheryl,
This is yummy. My question is can you stuff and cook it in the bird instead of the oven directly?
This recipe has a wonderful flavor and my family really liked the flavor, but it was dry. Is this supposed to be dry? What can I do to fix this.
Do you think I could use Cassava flour in place of Almonds, or maybe a mix of the two (half and half?). Cassava is more like a fine flour as opposed to a dense almond flour but just need to reduce it a little as almond isn’t ideal for me. 🙂
Cassava should work!