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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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Is there a way to make stuffing egg free?
You can try substituting with a flax egg! https://minimalistbaker.com/how-to-make-a-flax-egg/
Made this for my Thanksgiving dressing and it was really dry and it seemed not to want to bind together well. Is there something I did wrong or can you add some sort of liquid to moisten? Perhaps chicken broth? The flavor was excellent. My hubby thinks I chop the ingredients to small? Thoughts?
My stuffing turned out the same way, we were trying to figure out what we did wrong or how to improve for next time. The flavor was awesome!
I’m not normally one to leave comments, but this recipe deserves a stellar review. I am from the South and chicken and dressing is such a big thing here. It is also my favorite holiday dish. I was so afraid that being paleo would mean I would have to miss out on the awesomeness. However this recipe was just phenomenal and a big hit for the rest of my family as well who are not paleo. It was honestly just as good to me as the usual chicken and dressing! I actually added a little sausage to mine to make it a little more hearty but it is great with or without it. Thank you so much for this recipe!
That is almost word for word what I was going to say! So good!
Hi. Just trying to read other comments again and cannot see them without first commenting.
I made this last year for Thanksgiving and it was truly amazing. I was considering adding sausage to it this year. Curious if you have prepared it that way and any tips for doing so. Thanks for your beautiful recipes!
Hi. What substitutions might there be for the almond? Would cassava work?
Thanks!
I personally haven’t tried it, but cassava or oat flour might work!
I tested this recipe last night…
soooo close to my original cornbread stuffing/dressing and soooooooo good We are trying to eat with less grains and sugars and i love this with the cranberries it keeps me from needing to make cranberry sauce that I love…thank you for sharing these recipes.?❤
Oh, don’t do without cranberry sauce!
Easy excellent paleo cranberry sauce:
Fresh or frozen cranberries
Dried tart cherries
Cherry juice or cherry cider or cherry juice blend
Directions:
Put cranberries in a saucepan. Cover with just enough juice to cover cranberries (if fresh, until they float off the bottom.) Bring to a slow simmer then add cherries.
Simmer until cranberries begin to burst. Add more juice if it seems dry. Stir and serve or refrigerate for up to a week.
What are your measurements?
Fantastic recipe! Making this second year in a row – huge hit and nobody seems to notice there is no bread in this Texture is amazing and the mix of spices and sweet and savory is superb. Thanks so much for this recipe! It’s our Thanksgiving classic now 🙂
Do you know if I can freeze it and thaw it Thanksgiving day?
Hello! I’m excited to try this recipe. Have you ever tried preparing it ahead of time and freezing it? Thank you!