You will love this paleo stuffing recipe—bursting with flavor and made from dried paleo bread cubes, celery, onions, apples, herbs, and broth. Baked until golden and moist, it’s a perfect side any time of year and especially for Thanksgiving or Christmas.
Following a paleo way of eating doesn’t mean missing out on classic holiday favorites like stuffing. After years of experimenting while living paleo, I developed this version to mirror the texture and flavor of traditional stuffing without grains, gluten, or dairy. Even guests who aren’t on a paleo diet have loved it, and I still make it every holiday.
Why you will love this stuffing:
- It tastes like classic stuffing but is grain-, gluten-, and dairy-free. This version beats other paleo alternatives made from sweet potato or cauliflower.
- Makes excellent leftovers and can be prepared ahead of time.
- Moist with a tender, satisfying texture.
- Healthy and free from gluten, grains, refined sugar, and dairy.
How to make paleo stuffing:
- Step 1: Preheat oven to 350°F. Place dried bread cubes in a large bowl and set aside.
- Step 2: In a large skillet over medium heat, melt the coconut oil. Add chopped onion, celery, apples, sage, thyme, salt, and pepper. Sauté 8–10 minutes until the onion is translucent, stirring frequently.
- Step 3: Add the cooked onion, celery, and apples to the bowl with the bread cubes and mix to combine.
- Step 4: In a separate bowl, whisk the eggs until smooth, then stir in the vegetable or chicken stock.
- Step 5: Pour the egg and broth mixture over the bread mixture and stir well so the bread soaks up the liquid.
- Step 6: Using a slotted spoon, transfer the mixture to a greased 9″ x 13″ casserole dish. Cover with foil and bake 40 minutes. Remove foil and bake 10–15 more minutes until the top reaches the texture you like. Let cool a few minutes, then serve.
Recipe variations and add ins:
- Optional additions: raisins or dried cranberries, cooked Italian sausage or bacon, pecans, or slivered almonds for extra texture and flavor.
- Try additional herbs like fresh or dried rosemary, parsley, or basil to tailor the flavor.
Top tips:
- This recipe was tested with a specific paleo bread. Results will vary if you use a different bread—make sure the loaf you use dries well.
- Dry your bread ahead of time so the stuffing isn’t soggy. See the FAQ for drying methods.
- Peel the apples if you prefer, or leave the skins on for extra texture and color.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheated leftovers often taste even better. Freezing is not recommended, as the texture can become mushy.
Paleo stuffing FAQs:
No. This recipe uses bread, which is not allowed on the Whole30 program.
Yes. Cover for the first 40 minutes, then uncover and bake another 10–15 minutes to set the top.
The bread should be moist but not swimming in liquid. If there’s a puddle of liquid, stir more to distribute it or add extra dried bread cubes to absorb excess liquid.
Two reliable methods:
1. Air-dry: Spread cubes in a bowl, cover, and let sit 1–2 days, stirring occasionally.
2. Oven-dry: Arrange cubes on a parchment-lined baking sheet in a single layer and toast at 250°F for 50–60 minutes, stirring occasionally.
Other paleo recipes you will love:
-
Healthy Cranberry Sauce without Sugar
-
Healthy Apple Pie Bars (gluten-free, vegan & paleo)
-
Maple Cranberry Brussels Sprouts
-
Gluten-Free Cranberry Lemon Bars
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Recipe
Paleo Stuffing
Equipment
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Large bowl
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Skillet or pan
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Casserole dish (9″ x 13″)
Ingredients
- 1 loaf paleo bread, cut into cubes and dried
- 3 tablespoons coconut oil
- 1 white onion, chopped
- 2 red apples, chopped (about 3 cups)
- 6 stalks celery, chopped (about 2 cups)
- 1 tablespoon dried sage (or 2 tablespoons fresh, chopped)
- 1 tablespoon dried thyme (or 2 tablespoons fresh, chopped)
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon ground black pepper
- 2 eggs
- 2 cups vegetable or chicken stock
Instructions
- Preheat oven to 350°F.
- Place the dried bread cubes in a large bowl and set aside.
- In a large pan over medium heat, melt coconut oil. Add chopped onion, celery, apples, sage, thyme, salt, and pepper. Sauté 8–10 minutes until onion is translucent.
- Add the cooked mixture to the bowl with the bread cubes and stir to combine.
- In a separate bowl, whisk the eggs and add the stock.
- Pour the egg and stock mixture over the bread and stir so the bread soaks up the liquid.
- Transfer the mixture with a slotted spoon to a greased 9″ x 13″ casserole dish. Cover with foil and bake 40 minutes. Remove foil and bake 10–15 minutes more until the desired texture is reached. Let cool a few minutes and serve.
Notes
- Adjust herbs and spices to suit your taste.
- Double the recipe to feed a crowd.
- Store in the refrigerator in an airtight container for up to 5 days.
- Nutritional values are estimates and will vary with ingredients and portion sizes.
Nutrition
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Carbohydrates: 52 g
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Protein: 11 g
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Fat: 9 g