I am very excited about this recipe! It turned out way better than I could have imagined. I am a stuffing lover. I think it is just as important at the Thanksgiving Table as the Turkey! I have been eating the Paleo Diet for years now (and LOVE it) I thought I would always have to skip out on the stuffing. And my mom’s stuffing is the best, this is the basic recipe she uses- but with a Paleo twist. Do you call it dressing? Whatever you call it- you no longer have to miss out on stuffing this Thanksgiving! And you will know it is made with healthy, natural ingredients that won’t make you feel yucky after eating it.
I found several Paleo Stuffing recipes or Gluten Free Stuffing options online. Most of them I don’t think should even be allowed to call themselves stuffing! Basically they looked like a tasty vegetable side.
I thought I would have to make my paleo bread- chop it up and dry it out like standard stuffing. Nope! All you need is a little almond flour for the bread texture and taste mixed with eggs to bind it all together to get it to bake like their is real bread in it.
You can also add more or less of any of the add-in’s just make sure to fill that ingredient some how. For instance I made this the other night and didn’t have mushrooms so I added a little more apples. Easy!
I think the key to this recipe is all the tasty spices. It tastes exactly like my moms. She would always use sausage and a lot of nuts and yummy surprises in her stuffing.
I hope you enjoy it! I know all of my taste testers did when I made it with chicken drumsticks the other night. Big hit and no guesses that it was Paleo! Success!
- 1 onion- diced
- 1/2 cup chopped celery
- 1 cup sausage
- 1/2 cup dried cranberries
- 1 red or green apple
- 1/2 cup chopped pecans
- 1/2 cup sliced mushrooms
- 3 eggs
- 1/2 cup chicken stock
- 1 3/4 cup almond flour
- 2 teaspoons crushed sage
- 2 teaspoons crushed thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Brown sausage until cooked through. Remove sausage from pan and set aside. Add chopped onions, chopped celery, chopped apples, sliced mushrooms and seasonings to the same pan with sausage drippings and sauté until softened. Turn off heat. Add in sausage, pecans, cranberries and pour almond flour over mixture. Stir until almond flour is evenly mixed in. Set aside. In a medium bowl beat eggs and chicken stock together. Set aside. Pour sausage, veggie mixture in 8x10 greased pan. Pour egg and chicken stock over the top and stir until combined.
- Bake at 350 degrees for about 20-25 minutes (until browned on top)