The Best Paleo Stuffing

This is the best paleo stuffing recipe! Full of flavour, this stuffing is made from scratch with dried paleo bread cubes, celery, onions, apples, and broth. It's baked until golden brown and is perfect anytime but especially for the holidays including Thanksgiving and Christmas.

Why you will love this recipe

• It tastes just like classic stuffing, yet is made without any grains, gluten or dairy! I've tried other paleo stuffing recipes made with sweet potato or cauliflower before and this is by far my favourite.
• It's made with my grain free paleo bread, onions, celery, apples, broth and spices to give it the perfect festive flavour.
• It makes great leftovers, can be prepared ahead of time, and freezes really well!
• It's a healthy alternative to typical stuffing recipes that is perfect anytime, but especially during the holidays. 
• It's great for both Thanksgiving and Christmas meals. 
• Besides being paleo this stuffing recipe is healthy, gluten free, grain free, sugar free, and dairy free. 
• It's made without cauliflower and without sweet potato.
• It's nice and moist, never dry or bland. 
• Kids love it!

Taste and texture:

This stuffing is nice and moist and has such a great texture from the addition of the apples, onions and celery. It has a delicious flavour that is savoury and full of herbs and also a hint of sweetness from the apples.

Key ingredients and substitutions: 

• One loaf of my paleo bread - this is the best paleo bread for stuffing but you could use another paleo bread recipe of your choice - grab the recipe for my paleo bread here.
• Apples - apples are my favourite way to add natural sweetness and flavour to stuffing. The chopped apples also help add moisture to this recipe. You can use any type of sweet apple that you like including Gala, Pink Lady, Ambrosia, Fuji, Honeycrisp etc. 
• Celery - celery is a healthy vegetable that adds both flavour, crunch and moisture to this gluten free stuffing recipe. 
• Onions - another delicious vegetable that help add flavour and moisture to this stuffing. 
• Vegetable broth - broth is a key ingredient in stuffing to add both flavour and moisture. Instead of vegetable broth you could use chicken broth, beef broth or bone broth. 
• Eggs - eggs make stuffing so much better. However, because there is eggs in this recipe this is not a vegan paleo stuffing recipe. 
• Spices - sea salt, ground black pepper, thyme, sage - this combination of spices gives this stuffing the most incredible holiday flavour. You could easily add other spices such as rosemary or basil too. 

How to make this recipe:

Step one:

First, preheat your oven to 350 degrees Fahrenheit.

Step two:

Next, place the dried bread cubes in a large bowl and set the bowl aside.

Step three:

Now, place a large pan on the stove on medium heat and add the coconut oil. Once the oil is melted, add the chopped onion, celery, apples and spices and sauté for 8-10 minutes, until the onion is translucent, stirring frequently.

Step four:

Next add the onion mixture to the bowl with the bread cubes and stir everything well.

Step five:

In a separate bowl, whisk the eggs until they are smooth and then add the vegetable broth and stir them together until they are well combined. 

Step six:

Pour the egg and broth mixture into the bowl with the bread cubes and stir everything well to combine and allow the bread to soak up the liquids.

Step seven:

Using a slotted spoon, transfer the bread mixture to a greased 9″ x 13″ casserole dish. Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for another 10-15 minutes, until the stuffing has the texture you like.

Step eight:

Let the stuffing cool for a few minutes, then serve and enjoy!

How to dry bread cubes:

You can dry your bread cubes two different ways:

1. Place your bread cubes in a large bowl and let them sit covered for 1-2 days to dry out. Stir the bread cubes every once in a while. 
2. If you don't have time to air-dry your bread cubes, you can toast them instead. To do this, place the bread cubes on a baking sheet lined with parchment paper in a single layer and toast at 250 degrees Fahrenheit for 50-60 minutes stirring every once in a while.

Chef's tips: 

• Make sure you dry your bread ahead of time or the stuffing will turn out really soggy (see my tips on how to dry your bread below).
• Other optional additions to give this stuffing a different flavour include: raisins, cranberries, cooked sausage, cooked bacon, cooked mushrooms, pecans, or slivered almonds.
• You can either peel the apples or leave them unpeeled when making this stuffing.
• Feel free to add other seasonings such as dried or fresh rosemary or basil to give this stuffing a slightly different flavour.
• Note that I have personally not tried making this stuffing recipe with any other paleo bread recipes. You may need to adjust the amount of broth you add if you use a different bread recipe.

How to serve:

This stuffing is best served warm rather than cold. It makes the perfect pairing to roast turkey or cooked ham. You could also pair it with other main meat dishes such as roast chicken, pork tenderloin or even steak!

How to store:

Store this stuffing in the fridge in an air tight container for up to 5 days.

I don't recommend trying to freeze stuffing. It gets mushy when you let it thaw so it's best to serve it fresh.

Frequently asked questions: 

Other recipes you will love:

• Healthy cranberry sauce
• Paleo apple pie bars
• Paleo scalloped potatoes
• Paleo lemon cranberry bars
• Cranberry Maple Chicken

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