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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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This looks amazing and I can’t wait to make it. I think I may add oysters and leave out the cranberries. Thank you for providing a great recipe to work from!
Yum! Would love to know how it turns out.
Is it possible to replace the celery with carrots or something? I might be the only person who absolutely hates celery…
You can absolutely substitute the celery for another veggie, or just leave it out!
Hi Cheryl,
I’m thinking about making this recipe for Thanksgiving since my husband has Celiac Disease. I just have a couple of questions: what kind of almond flour did you use . . . does it have to be super fine? and which kind of apple works best in this recipe? Thank you! Susy 🙂
Hi Susy! So, I just use whichever is available at the store I’m at. We like to recommend leaning toward the mid- or high-tier brands with a finer flour just because it is such a crucial ingredient. However, the good thing about stuffing is that you’re not going to taste it with all of the other delicious ingredients in there. It’s more of a binding agent. And as far as the type of apple, that’s completely up to you and depends on your taste! Honey crisp, pink lady, or even granny smith work beautifully. We do recommend apples that aren’t very mushy so they holdup well in the baking process. Hope this helps and that y’all enjoy!
I’m definitely using your recipe this year! Can I use convection to roast it or would it be best not to?
So glad to hear that! We haven’t tested baking this in a convection oven, so we recommend sticking with the standard baking method.
I absolutely love this stuffing, but I’m trying to figure out if I can make it work for Thanksgiving with my sister who has a tree nut allergy. Have you made it with a substitute for almond flour? If so, would you recommend it?
We haven’t tried this recipe with an AIP-friendly flour, but it should work just as well as the almond flour! Maybe cassava flour or arrowroot flour? If you try a nut-free alternative, we’d love to hear how it turns out!
Any way to replace the eggs with something else?
You could make a flax seed egg substitute! https://www.bobsredmill.com/recipes/how-to-make/flaxseed-meal-egg-replacer/
Excited to try this. Would this work without the dates and cranberries?
Sure! It just won’t be as sweet, but it should still be delicious!
If I omit the fruit, would I need to add more of the other ingredients?
Not necessarily, but it wouldn’t hurt!
I like the looks of this recipe. I am wondering, however if this would work cooked in bird???
We haven’t tried that method, but definitely let us know how it works out!
I added pecans 🙂
This turned out great! Would it be possible to make these into muffins? How long do you suggest to bake, or any modifications?
We’d start off by cooking them in the oven for about 20 minutes, then just checking every 5 minutes or so afterwards until done!