Name: The Best Paleo Stuffing (Gluten Free, Grain Free) Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 tablespoons ghee (or avocado oil, or refined coconut oil); 3 cups diced white onion; 2 cups diced celery; 1 cup diced mushrooms (button, cremini, or wild mushrooms); 1 cup diced apples (Honeycrisp, Pink Lady, or Granny Smith); ¼ cup dried cranberries (or ¼ cup chopped dates); ¼ cup chopped flat-leaf parsley; 4 teaspoons poultry seasoning; ½ teaspoon salt (more or less to taste); ½ teaspoon freshly cracked black pepper (more or less to taste); 2 cups super-fine blanched almond flour; 3 large eggs

Description

This healthy Paleo stuffing recipe is the perfect gluten-free and grain-free side dish for chicken or turkey, especially during Thanksgiving. Made with wholesome ingredients like almond flour, fresh vegetables, apples, and dried cranberries, it offers a deliciously savory and slightly sweet flavor that everyone will love.

Ingredients

Fats and Oils

2 tablespoons ghee (or avocado oil, or refined coconut oil)

Vegetables & Fruit

3 cups diced white onion
2 cups diced celery
1 cup diced mushrooms (button, cremini, or wild mushrooms)
1 cup diced apples (Honeycrisp, Pink Lady, or Granny Smith)
¼ cup dried cranberries (or ¼ cup chopped dates)
¼ cup chopped flat-leaf parsley

Herbs & Spices

4 teaspoons poultry seasoning
½ teaspoon salt (more or less to taste)
½ teaspoon freshly cracked black pepper (more or less to taste)

Dry Ingredients

2 cups super-fine blanched almond flour

Eggs

3 large eggs

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Instructions

Preheat Oven: Preheat your oven to 350° Fahrenheit to prepare for baking the stuffing later.
Heat Skillet and Melt Ghee: Place a large cast-iron skillet on the stovetop over medium heat. Add 2 tablespoons of ghee and let it melt completely, swirling the skillet to ensure the oil coats the surface evenly.
Sauté Vegetables and Fruits: Add diced onions, celery, mushrooms, apples, dried cranberries, chopped parsley, poultry seasoning, salt, and black pepper to the skillet. Stir everything together and sauté until the mixture is very soft, about 6 to 10 minutes, stirring occasionally to avoid sticking or burning.
Incorporate Almond Flour: Remove the skillet from heat once the veggies and fruits are softened. Add 2 cups of super-fine blanched almond flour, stirring until the mixture is evenly combined.
Whisk Eggs: Crack 3 large eggs into a small bowl and whisk thoroughly until smooth and uniformly mixed with no streaks.
Combine Eggs and Mixture: Pour the whisked eggs into the skillet and stir until all ingredients are fully incorporated into a cohesive stuffing mixture.
Transfer Mixture to Baking Dish (Optional): If you do not have a cast-iron or oven-safe skillet, lightly grease a 9x9 baking dish with avocado oil, refined coconut oil, or ghee. Transfer the stuffing mixture into the greased baking dish and spread it evenly.
Bake the Stuffing: Place the skillet or baking dish into the preheated oven and bake for 45 minutes. After that, check the doneness and continue baking as needed until the stuffing is cooked through and has a browned top, checking frequently.
Rest and Serve: Carefully remove the stuffing from the oven and set it aside to rest for 5 minutes before serving warm.

Notes

Poultry Seasoning: Typically a blend of black or white pepper, thyme, sage, marjoram, nutmeg, and rosemary. Substitute with a similar mix of dried herbs or your favorite fresh herbs if unavailable.
Make-Ahead Option: Prepare the stuffing as directed, let it cool completely, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Reheat in the oven, adding paleo broth for moisture if needed.