Paleo Thanksgiving Stuffing

Stuffing is one of the hardest things to Paleo-ize on the thanksgiving menu. This year we tried this stuffing found here. It was fantastic! And easy, because there was no fake “bread” to make the day before. It’s just meat and veggies, with a little bit of eggs, coconut flour, and cranberries. We thought it was slightly over cranberried, and will adjust this next year.

Also I made this into a “make ahead stuffing.” My recipe alterations are posted below the picture. And I’ve been loving the leftovers. I mixed some with egg, ate some more with lots of salt, and turned another few spoonfuls into a lettuce wrap. It’s a whole bunch of yummy fabulousness. Whether it’s the “Best Ever Paleo Thanksgiving Stuffing” I’m not qualified to judge (yet), but it sure was darned good! Even my “I don’t like stuffing” hubby asked for seconds.




  • 1 pound ground pork
  •  2 cups diced onions
  •  2 cups diced bell peppers
  • 4 cups (about 1 pound) diced mushrooms
  •  2 cups diced apples
  • 8 oz fresh cranberries
  • 1 cup toasted chopped pecans (optional)
  • ~ 2 T duck fat, bacon fat, butter, or coconut oil. (I used duck fat)
  • 1 T fresh rosemary, minced
  • 1 T fresh thyme, minced
  • 2-3 leaves fresh sage (or 1/2 t dried)
  • sea salt
  • 4 eggs
  • 1/4 cup chicken or turkey stock
  • 2 T coconut flour

Directions (as modified by me)

Prepare all of your ingredients and preheat your oven to 350°.

1. Melt about 2 teaspoons of your fat of choice in a large cast iron or stainless skillet over medium-high heat.

2. Add the pork and cook until it just browns, 3-4 minutes. Add a pinch of salt and remove with a slotted spoon and place in a large bowl. Pour off excess liquid from your skillet and add another teaspoon of fat.

3. Turn the heat down to medium and add the onions, bell peppers and mushrooms. Saute for about 8 minutes, stirring often. Add to the bowl with the pork.

6. To the large bowl, add the apples, pecans, cranberries, herbs, and a good pinch of salt.

If doing as make ahead, stop at this point and reserve the ingredients for cooking the next day.

7. In a medium bowl, beat together the eggs, chicken or turkey stock, and coconut flour. Add a pinch of salt if your stock isn’t salted.

8. Pour the liquid into the large bowl and mix.

9. Pour the whole thing into an oven safe casserole and bake for one hour.

10. Allow to cool for 10 minutes before eating. It will firm up a bit.


2 thoughts on “Paleo Thanksgiving Stuffing

    • It’s already fully cooked (except for the eggs, of course), and I don’t think any of the ingredients have “freezing issues,” so I’d say it can definitely be frozen ahead of time. I haven’t done this yet, so this Christmas, I’m going to test whether thawing it completely is necessary, and what other modifications should be made. I don’t expect many! I’d love to hear how it works out for you, and what changes you made. I’ll post a freezer-friendly version after I run us through a taste-test this Christmas!


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