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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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Amazingly good! We have made it many times and also add spicy sausage to it and love it even more!
Ooh, spicy sausage sounds like a delicious addition! Thanks for sharing, Lori!
This sounds great!!! What can you use in place of cranberries or where can you find dried cranberries without added sugar?
Hi Cindy! You can find dried cranberries without added sugar at most grocery stores, Sprouts and Whole Foods usually have a good selection. Chopped dates are an alternative as well!
I found them thank you. The recipe is all put together except eggs and almond flour which I will
Add tomorrow and cook. I’m a bit worried
About the almond flour, it will be interesting to see how it comes out. Thank you!
Hope the stuffing was a hit, Cindy! 😊
I discovered this recipe about 4 years ago and I’ve made it countless times. One of my favourite paleo recipes. Tastes soo great, just like stuffing should.
So glad you love it, Lisa! Thanks for sharing! 😊
Can you use artichokes in this recipe?
We didn’t try it with artichokes specifically but I don’t see why not!
I wasn’t sure this would work for me but I was so surprised how good it is! My adult children are paleo as well and raved about how good it was!! I will make this again and prob again!
So glad you and your family loved it! This is such a great staple to keep on hand! Thanks for sharing, Kathy. 😊
I made this for Thanksgiving and it was so good! We were looking for healthy Thanksgiving recipes with low sodium, but tasty, and this was a winner. The cranberries are the best part. Making again for Christmas day meal!
SO glad! Hope you enjoy again on Christmas! Thanks so much for the review!
Looks delicious! Do you know how it does being frozen and reheated in the oven?
It should do fine, Naida! Just add a little bit of broth or water when reheating so it doesn’t dry out.
I loved it! Tastes a lot like stuffing. I made this for Thanksgiving and two weeks later am making it again!
Love that, Ros! So glad you enjoyed! Thanks so much for the review!
Love this recipe! I added some white wine for sharpness and berbere for heat while sautéing the veggies. Also threw in some air fried sweet potato and Brussels sprouts bc I had them on hand.
Those sound like fantastic additions! Glad you enjoyed! Thanks so much for the review!
I love this recipe and have made it a lot with rave reviews from family. Thank you. This year, I have to try to cook without eggs for the first time ever, and I’m sure you’ve never tested so you can’t officially say, but unofficially, do you have any suggestions on how I might get the lovely texture without eggs? Thank you.
Thanks so much for the review, Ashley! Glad to hear you continue to enjoy! As for as an egg substitute, you could try using flaxseed “eggs” which are made with ground flaxseed meal and water!
I have used egg replacer and flax eggs and they work fine.
Thanks for sharing, Ellen!