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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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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