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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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Any thoughts on finishing this in an instant pot or crock pot? I’m hoping to make it for Thanksgiving, but oven space is a commodity!
Combine all the ingredients as you normally would, but instead transfer to the crockpot and cook on high for about an hour, then reduce heat to low and cook for 3-4 hours or until the consistency seems “done”. 🙂
Can I sub the eggs to make it vegan? Would an egg substitute work in this recipe? if so which would you recommend?
You could try making some flax eggs, although we personally have not tried that substitution!
What can you replace the mushrooms with?
You can simply leave them out or replace with extra apples, vegetables, or ground sausage!
What are your thoughts about putting the stuffing ingredients, uncooked, IN the turkey before putting the turkey in the oven to cook all day?
I would like to know this as well.
Hi sounds wonderful, can I substitute almond floor with anything
If you are gluten free, then we suggest using maybe a GF all-purpose, coconut, or oat flour!
OMG! Delicious! I wanted a grain free stuffing for fish. It was more than I imagined. The prep work took more time than expected but the results were worth it. I will definitely make it again. Especially for the holidays. Thank you so much!
you are so welcome!
Can this recipe be stuffed in the Turkey?
Sure!
This recipe is absolutely delicious. I have yeast and dairy allergies, so I really thought I would never have stuffing again. I used avocado oil, dates, and doubled the salt. The recipe took much longer to make than listed. I sauteed the mix for about 20 min. But, I really wanted the onions to caramelize, so the longer pan time was necessary. Excellent results. Also, I recommend mashing the mix down after the flour and egg have been added. This is a wonderful dish, I am making it again for a potluck in three days. I will probably make it again in a couple of weeks for Christmas, and I wish a had discovered it a few weeks ago for Thanksgiving.
I’ve made this the past two Thanksgivings and will probably make for Christmas. This tastes a lot like my mom’s cornbread stuffing that I no longer eat. I added 1/2 lb ground turkey sausage. Thanks so much!
Omgoodness! This is fabulous.
I subbed homemade sausage for the mushrooms; dates for the cranberries; and added roughly chopped raw Brazil nuts for the crunch.
Someone else brought regular stuffing, tasted this, and put hers away because she said it couldn’t compete.
Only half our expected group came to dinner and everyone asked to take some of this stuffing home for leftovers!
Nuts!! A great idea! Off to add some walnuts! LOL