This is the best paleo stuffing! 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.
I can’t wait for you to try this paleo stuffing! It tastes just like classic stuffing, yet is made without any grains, gluten or dairy! It’s a healthy alternative to typical stuffing recipes that is perfect anytime, but especially during the holidays. I’ve tried other paleo stuffing recipes 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 flavour. It also makes great leftovers, can be prepared ahead of time, and freezes really well!
What you need to make this paleo stuffing:
- A 9″ x 13″ glass or ceramic casserole dish – read how to choose safe cookware here
- One loaf of my paleo bread – or use another paleo bread recipe of your choice – grab the recipe for my paleo bread here
- Coconut oil
- Produce: celery, onions and apples
- Vegetable broth (or chicken broth or bone broth)
- Eggs
- Spices: sea salt, ground black pepper, thyme, sage
Tips for making this paleo stuffing:
- 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
- This stuffing keeps well in the fridge in an air tight container for up to 5 days
- 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 dry your bread cubes:
You can dry your bread cubes two different ways.
- 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.
- 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 (remember you don’t want your food touching the non-stick surfaces of baking sheets – you can read more about why in this post if this concept is new to you) in a single layer and toast at 250F for 50-60 minutes stirring every once in a while.
Frequently asked questions:
It is not recommended that you prepare stuffing ahead of time. However, you can easily prep all of the ingredients the day before and then simply combine them the day you are ready to cook the stuffing.
Yes! To freeze stuffing place it in an airtight container or bag in the freezer and it can last for months. To reheat the stuffing, put it in the oven at 350°F for about 20 minutes with a little broth on it to keep it from drying out.
Initially yes. You want to cover your stuffing when baking for the first 40 minutes, and then uncover it for the remaining 10-15 minutes.
You want the bread to be moist but not wet. If there is a puddle of liquid at the bottom of your bowl you’ve added too much liquid (or not distributed the liquid evenly throughout the stuffing mixture). To fix this, try stirring the stuffing a few more times to ensure all the pieces are evenly moist, and if there is still a puddle then simply add more bread cubes to soak up the excess liquid.
Other paleo and gluten free 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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Paleo Stuffing
This paleo stuffing is the best. Perfectly seasoned and full of flavour it will make the perfect addition to any holiday menu.
Ingredients
- 1 loaf paleo bread, cut into cubes and dried
- 3 tbsp coconut oil
- 2 small onions, chopped (or use one large onion)
- 2 red apples, chopped (approximately 3 cups)
- 6 stalks celery, chopped (approximatley 2 cups)
- 1 tbsp dried sage (or 2 tbsp fresh sage, chopped)
- 1 tbsp dried thyme (or 2 tbsp fresh thyme, chopped)
- 1 tsp sea salt (or more to taste)
- 1/2 tsp ground black pepper (or more to taste)
- 2 eggs
- 2 cups vegetable stock or chicken stock
Instructions
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Preheat your oven to 350F
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Place the dried bread cubes in a large bowl and set aside
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Place a large pan on the stove on medium heat and add the coconut oil. Once melted, add the chopped onion, celery, apples and spices and sautee for 8-10 minutes, until the onion is translucent, stirring frequently.
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Add the onion mixture to the bowl with the bread cubes and stir everything well.
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In a separate bowl, whisk the eggs and add the vegetable broth
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Pour the egg and broth mix into the bowl with the bread cubes and stir everything well to combine and allow the bread to soak up the liquids
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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.
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Let the stuffing cool for a few minutes, then serve and enjoy!
Recipe Notes
- Feel free to add other spices to change the flavour of this stuffing
- If you are feeding a crowd you can easily double this recipe
- Store this stuffing in the fridge in an air tight container for up to 5 daysÂ
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