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Don’t get your stuffing from a box! This gluten-free paleo Thanksgiving stuffing is full of delicious flavors! A great tasting option made with real food.
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Can you believe Thanksgiving is next week?! It really crept up on me. I’m still trying to figure out what I should bring to my mother-in-law’s house this year. My Mini Gluten-free Two-bite Pumpkin Pies are always a hit. So is my Paleo Apple Crumble Pie. Then there’s the Pecan Pie Bars. Or maybe the Butternut Squash and Sweet Potato soup? I have a lot of great options to choose from. And this paleo stuffing is super yummy too!
Growing up, the stuffing was one of my favorite parts of the Thanksgiving meal. As a kid I like it better than the bird. But most of the time, stuffing came from a box. I got the idea for this recipe from my Chicken Stuffed Butternut Squash recipe. My husband and I were eating it for dinner and remarking how the stuffing would make for a great Thanksgiving stuffing on its own. So I switched the protein from chicken to sausage and tweaked some of the ingredients to make this Thanksgiving dish, which was delicious! I love how the flavors of the cranberries, apples, pecans and fresh spices taste together. No more boxed stuffing, this homemade stuffing is made with all real-food ingredients! Nothing processed or refined, and gluten-free for those of us that are sensitive to gluten!
- 4 slices bacon sliced
- 1 yellow onion diced
- 1 pound ground Italian sausage
- 3 apples diced
- 1/2 cup dried cranberries
- 1/4 cup pecans
- 1/4 cup chicken broth
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh sage
- 1/2 tsp chopped fresh thyme
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 3 eggs lightly beaten
- 2 cups almond flour
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Preheat and oven to 350 degrees Farenheit. Prep your ingredients and grease a 9x13 casserole dish.
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Heat a large skillet over medium heat. Add the sliced bacon and cook until it is crispy. Remove the bacon from the pan with a slotted spoon and set on paper towels to drain.
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Add the onion to the pan and cook in the bacon fat until it has become translucent, about 3 minutes.
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Add the sausage to the pan. Cook until it has browned, breaking it up with the spatula.
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Remove the mixture from the pan and place in a large mixing bowl.
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Add the broth, apples, cranberries, pecans and spices and stir until everything is well combined.
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Add the beaten eggs and the almond flour to the mixture. Mix all ingredients until everything is thoroughly combined.
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Transfer into the casserole dish. Sprinkle the top with the sliced bacon and place in the oven.
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Cook for 55-60 minutes, until the top has browned. Remove from the oven.
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Stuff in a bird, on in a squash, or just eat on its own! Enjoy!
I hope you enjoy, and that your Thanksgiving is wonderful!
DISCLOSURE: This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!