Paleo Thanksgiving Stuffing will be one of the best sides to your turkey this Thanksgiving! It’s a gluten, grain + dairy free stuffing made with simple and real ingredients. You’ll be shocked at how much it tastes like “real stuffing”… but healthier and better for you!
I don’t know about you, but stuffing is by far my favourite Thanksgiving dish!
Traditionally, my family prepares stuffing with bread, which really sucked when I stopped eating grains years ago. I refused to give up my favourite Thanksgiving side so instead, I created a stuffing recipe that’s not only grain free and healthy, but that my whole family enjoys too!
Why Paleo Thanksgiving Stuffing is so good
- It tastes like “real” stuffing but is made with all healthy ingredients, like veggies and meat.
- This healthy stuffing recipe is perfect with chicken or turkey, making it a great side dish for both weeknight dinners and Thanksgiving.
- The ingredients are super versatile: you can swap out what you like and have.
Tips for this stuffing recipe
- Save time by using a food processor to roughly chop all your veggies.
- Replace dates with dried cranberries, if you prefer.
- This healthy stuffing reheats well, so you can make it ahead of time and/or save the leftovers for a quick weekday meal.
- You can make this entire paleo stuffing recipe in a large oven-proof skillet, or you can bake it in a casserole/baking dish as per my instructions.
- Find ethically raised and quality sausage + bacon HERE.
Craving more Thanksgiving recipes? You’re going to love these:
- Pumpkin Leek Soup
- Gluten Free Pumpkin Muffins
- Pumpkin Pie Chia Pudding
- Flourless Pumpkin Spice Cookies
Paleo Thanksgiving Stuffing
- 1 lb sausage stuffing*
- 6 strips bacon*, sliced
- 2 pastured eggs, beaten
- 2 sweet potatoes, diced
- 5 stalks celery, chopped
- 1 onion, chopped
- 1 pack mushrooms, sliced
- 1 cup pecans, chopped
- 1/2 cup dates, sliced
- 1/2 cup vegetable broth
- 2 tbsp white wine
- 2 tbsp. avocado oil
- Sea salt and pepper to taste
- Preheat oven to 375.
- Bake sweet potatoes in avocado oil, sea salt and black pepper for 30 min. Set aside in a large bowl.
- Over medium heat, cook bacon in a large frying pan until fat starts to render.
- Add onions and cook until soft then add celery and cook for a few minutes.
- Add sausage stuffing, mushrooms and white wine. Break meat apart and mix well. Cook until sausage is no longer pink.
- Add meat mixture into bowl with sweet potatoes.
- Add pecans, dates, broth, eggs, sea salt and black pepper into bowl and mix well.
- Place mixture into a 9x13 baking dish and bake at 375 for 20-25 minutes.