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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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I can imagine this is fabulous, I’m definitely trying it this year. Do you think it could work inside the turkey? I’m a sucker for stuffing that’s cooked in the turkey….i know, today people aren’t as into it. Has anyone tried it?
That should work fine, it just won’t be as crispy! Let us know if you try it, Yvette!
I really want to make this for myself ahead of thanksgiving, I am traveling and stuffing is my weakness! Could I cook the day before then re heat it in a microwave ? I don’t want to tie up my hosts oven:)
Hi Leah! You can definitely make this ahead of time. Reheating it in the microwave will most likely make it a little mushy/gummy (you’ll lose that bit of crunch). I’d recommend reheating in the oven and adding a little broth or water so it doesn’t dry out, but I totally get you not wanting to tie up the hosts! If it’s just for you and you don’t mind a little change in texture from the microwave, then I say go for it!
I’ve made this the last two years for thanksgiving and it’s a hit! What is your recommendation for baking dish size upon doubling and even tripling the recipe for bigger parties? Thanks!
That’s great! So glad it’s a hit, Amanda! A 9×13 would get you about 1.5 yield. For tripling I would recommend a 12×20 size pan! Thanks so much for the review!
I’ve made this the last two years for thanksgiving and it’s a hit! What is your recommendation for baking dish size upon doubling and even tripling the recipe for bigger parties? Thanks!
I haven’t tried the recipe yet but do you think I could substitute almond flour for rice flour or a gf flour blend?
We didn’t test this recipe with those alternatives so we can’t say how they might turn out! Let us know if you try them, though!
This stuff is THE BEST stuffing I’ve made since I gave up gluten.
I added sausage and Brazil nuts because I love sausage stuffing. I used fresh herbs because they jumped into my cart at Trader Joe’s.
Actually this is the best stuffing ever. Period. Hands down.
Thank you so much, Emily!! So, so happy you enjoy this stuffing so much!
I love this recipe! I’ve been making it for holidays for a couple of years now, and whenever I find myself missing the dressing of my childhood. I’m not really good at estimating how much of the produce to buy, especially when I’m scaling up for a crowd. So when I made it yesterday, I decided to weigh the ingredients after chopping and measuring. I was pleasantly surprised to find that for each item, 1 cup = ~ 125 grams. (These were approximations, obviously, with a recipe like this there’s elbow room.)
3 cups diced onion ~ 375 grams
2 cups diced celery ~ 250 grams
1 cup diced mushroom ~ 125 grams (aboutn 1/2 of an 8 oz package of fresh mushrooms)
1 cup diced apple ~ 125 grams (about 1 very large apple or 1.5 ‘lunchbox’ apple)
1/4 cup chopped cranberries ~ 30 grams
Thanks for a great recipe!
Wow! Just wow! I added sausage and left out the crans and apples, i was afraid of it making it too sweet but next time I’ll try the original. This was so good. Im doing s round of whole 30 and I was craving carbs. This hit the spot.
So glad you enjoyed it! Thanks for sharing!
Can I use gluten free flour instead of almond flour?
We haven’t tested it with gluten-free flour so we can’t say for sure how it would turn out, especially because every GF flour can behave differently. If you try it, please let us know how it goes!
Easy, tasty, & nutritious! What’s not to love.
Glad you enjoyed it!