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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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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!