Paleo Stuffing Perfect
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The finest recipe for paleo stuffing! Perfect for Thanksgiving or as a grain-free side dish to accompany roast chicken.

You’ll be surprised at how much it tastes like “genuine stuffing”… but better because it’s made with simple ingredients.

There’s no equivocation here: this is the best paleo stuffing recipe.

I’m a knucklehead when it comes to stuffing. For example, if you didn’t have stuffing on your Thanksgiving table, I’d just walk away silently, tipping my chair over for dramatic effect. It has a stronghold on me. Apparently.

Paleo Stuffing
Food: Paleo Stuffing (Source: 40 Aprons)

The issue with predominantly paleo eating is that, uh, bread isn’t allowed? It’s one of those basic tenets of eating primal foods that… no white bread.

There is no whole wheat bread available. There will be no cornbread. And it doesn’t bother me ordinarily, which is also strange? Stuffing, on the other hand, is a different matter.

What Gives This Recipe Its Flavour?

  • It tastes unexpectedly like “genuine” stuffing, despite the fact that it is comprised entirely of nutritious ingredients like vegetables and eggs.
  • This nutritious stuffing recipe pairs well with roast chicken or turkey, making it an excellent side dish for midweek dinners as well as Thanksgiving.
  • The ingredients are extremely adaptable: you can use whatever you want.

Chef’s Advice

  • Make sure you cook your vegetables long enough to soften them completely. This helps everything in this healthy paleo stuffing recipe blend together wonderfully, just like a typical dressing!
  • Use your favorite dried herbs or build your own poultry seasoning.
  • If you’re strictly paleo, look for dried cranberries that have been sweetened with juice rather than sugar.
  • You may make this healthy stuffing recipe ahead of time because it reheats wonderfully.
  • This paleo stuffing recipe may be made entirely in a big oven-safe pan or baked in a casserole dish.

These Recipe Variations are Worth Trying

  • Replace the dried cranberries with chopped dates, or add 1/4 cup of chopped dates to the whole dish!
  • If you don’t like mushrooms, increase the amount of celery by 1 cup and leave them out.

Paleo Stuffing

10 minutes to prepare
1 hour to cook
1 hour and 10 minutes in total

A healthy paleo stuffing recipe that’s great with chicken or turkey as a side dish. It’s perfect for Thanksgiving! Grain and gluten-free.


  • 2 tablespoons ghee or avocado oil or refined coconut oil
  • 3 cups onion diced
  • 2 cups celery diced
  • 1 cup mushrooms diced
  • ¼ cup dried cranberries or dates, chopped
  • 1 cup apple cored and diced
  • 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


  • Cast iron skillet (or another oven-safe skillet)
  • 9×9 baking dish (if not using an oven-safe skillet)

Instructions For Paleo Stuffing

Paleo Stuffing Easy
Food: Paleo Stuffing (Source: 40 Aprons)
  1. Preheat the oven to 350 degrees F. In a large cast-iron or oven-safe pan, melt ghee or oil over medium heat.
  2. Combine the onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper in a large mixing bowl. Sauté for about 7 minutes, or until the ingredients are quite tender.
  3. Turn off the heat in the skillet. Alternatively, keep the ingredients in an oven-safe skillet or move them to a 9″ baking dish.
  4. Mix the almond flour in with the remaining ingredients until everything is well combined. Stir in the whisked eggs well. Preheat oven to 350°F and bake skillet (or baking dish) 45 minutes to 1 hour, or until filling is browned on top. Warm the dish before serving.


  • If you don’t have a cast-iron skillet, butter a medium-size baking dish (a 9-by-9-inch baking dish would suffice). Transfer the mixture to a baking dish after the eggs have been added and the mixture has been well-stirred. Continue to bake according to the directions.

Nutrition Information

Serving: 1serving, Calories: 274kcal, Carbohydrates: 19g, Protein: 10g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 197mg, Potassium: 464mg, Fiber: 6g, Sugar: 9g, Vitamin A: 409IU, Vitamin C: 9mg, Calcium: 121mg, Iron: 3mg, Net Carbs: 13g