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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.
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
Preheat and oven to 350 degrees Farenheit. Prep your ingredients and grease a 9x13 casserole dish.
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.
Add the onion to the pan and cook in the bacon fat until it has become translucent, about 3 minutes.
Add the sausage to the pan. Cook until it has browned, breaking it up with the spatula.
Remove the mixture from the pan and place in a large mixing bowl.
Add the broth, apples, cranberries, pecans and spices and stir until everything is well combined.
Add the beaten eggs and the almond flour to the mixture. Mix all ingredients until everything is thoroughly combined.
Transfer into the casserole dish. Sprinkle the top with the sliced bacon and place in the oven.
Cook for 55-60 minutes, until the top has browned. Remove from the oven.
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!