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Healthy Paleo Stuffing

by Cameron Greene November 18, 2020

Healthy Paleo Stuffing

As we mentioned in our previous blog posts, we would help you prepare for Thanksgiving by sharing some healthy recipes for all of the side dishes for your spread. Keeping on track with your diet during the holidays is challenging but it isn't as hard if you prepare healthier versions of all of your favorite dishes. 

Who said stuffing couldn't be healthy? We found the best paleo stuffing recipe that's grain-free thanks to Cheryl of 40 Aprons. The best part is this stuffing tastes like the real deal, there isn't any bread, and it's made with all healthy ingredients. This stuffing recipe is perfect with a roast chicken or turkey. Plus, the ingredients are versatile--if you don't see something you like or have on hand, then you can swap it out for something else!

 

Tips:

Make sure you sauté your veggies long enough for them to be really softened.

Use the dry herbs you prefer or you can make your own poultry seasoning.

If you're strictly paleo, make sure you get the dried cranberries that are sweetened with juice, not sugar.

This healthy stuffing recipe reheats so well, so you can make it ahead.

You can make this entire paleo stuffing in a large oven-proof skillet or you can bake it in a casserole dish.

 

Variations:

  • Use chopped dates in place of the dried cranberries, or add 1/4 cup chopped dates to the whole thing!
  • Increase the amount of celery by 1 cup and leave out the mushrooms, if you don’t like fungi.

Ingredients:

  • 2 tablespoons ghee or avocado oil or refined coconut oil
  • 3 cups onion diced
  • 2 cups celery diced
  • 1 cup mushrooms diced
  • 1 cup apple cored and diced
  • ¼ cup dried cranberries or dates, chopped
  • ¼ cup flat-leaf parsley chopped
  • 4 teaspoons poultry seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups almond flour
  • 3 eggs whisked

Instructions:

  1. Preheat oven to 350º F.
  2. Heat ghee or oil in a large cast-iron or oven-proof skillet over medium heat. Add onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper. Sauté until very soft, about 7 minutes.

  3. Remove from heat. Keep in an oven-proof skillet or transfer to 9x9" baking dish. Stir in almond flour and mix well. Add the whisked eggs and stir well. Bake for 45 minutes to 1 hour, or until browned on top.

     

    *For the original recipe, check out this post from Cheryl of 40 Aprons

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Cameron Greene
Cameron Greene

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