This Classic Paleo Stuffing is just like the stuffing you know—without the preservatives, additives, and GMOs. This stuffing recipe is simple to make and so rewarding, especially because it’s gluten-free, grain-free, dairy-free, refined sugar-free, and clean-eating!
I really can’t believe Thanksgiving is only 4 days away! 😱 This year is zooming by fast … or is it just me? 😳 Nevertheless, this year, I wanted to make recipes for an all-around Paleo/gluten-free Thanksgiving, with the exception of a few side dishes, which I’m sure I’ll tackle next year. 😉 However, I think Paleo and Vegan Mashed Potatoes, Traditional Paleo Pumpkin Pie {With Crust and Whipped Cream}, and this Classic Paleo Stuffing might be tasty enough for this year. 😋
Let’s talk stuffing. I didn’t realize how favored it is by so many! Don’t get me wrong, I definitely love stuffing, but after reading some articles and other food blogs about how, “stuffing is THE MOST important thing on the Thanksgiving table,” and, “If there’s no stuffing, Thanksgiving is ruined!” I had a new impression of it.
I had no idea it was this important to people, so I’m glad I decided to make a sinless and delicious version this year! 😊
My mom always makes my grandma’s original cornbread stuffing recipe and it is so amazing!! 😍 No surprise that my mom makes incredible stuffing! 😘 Oddly enough, my grandma used deviled eggs in her stuffing instead of raw eggs—I know, it sounds pretty interesting, but it’s so good! I promise! Sadly, my family doesn’t eat flour, corn, or dairy any longer, so we had to kick Grandma Wanda’s recipe aside. 😬
This will be the first year we don’t have it, so it’s pretty depressing. 😢 It will always remain in my heart and taste buds though! ❤️
So what will we have instead … Classic Paleo Stuffing!!
I currently have three Paleo bread recipes (sorry for holding out on you 😅), and I figured out which one is the best to use for this Classic Paleo Stuffing. Luckily for you and me, it’s my Easy Paleo Sandwich Bread. 😏
This Paleo Sandwich Bread will get its own post soon, but for now you get an exclusive. 😎 I’m certain you’ll love this bread because it/it’s
- Simple to make
- Uses minimal ingredients
- Paleo
- Gluten-free
- Grain-free
- Dairy-free
- Yeast-free
- Refined sugar-free
- Clean-eating
- Delicious
- Stable and soft (perfect for your sandwich and stuffing needs)
- Has a mild flavor
- Takes no wait time, so you can pop it right in the oven after mixing the ingredients!
Sounds pretty awesome right? All this awesomeness benefits this Classic Paleo Stuffing because the bread is the star of the dish! 🌟
This Classic Paleo Stuffing tastes just like a “normal” stuffing with the flavors of fresh herbs of sage, thyme, rosemary, and parsley and the addition of freshly minced garlic, chopped onion, celery, and spices to put it over the top! 😉 The soft, yet crunchy on the outside bread texture mimics traditional bread—it doesn’t crumble away or become a soggy mess. 👍🏼 It also offers a slight nuttiness from the almond flour, which is totally fitting for fall, especially since lots of Thanksgiving stuffing recipes include chopped nuts! 😋
Needless to say, I think you will be satisfied with the results, especially because this stuffing is completely guilt-free! 👏🏼
That’s definitely a winner for one of the more renowned high-calorie/fattening Thanksgiving favorites. 💃🏻
Let’s wipe away some of your stress and see just how easy it is to prepare this Classic Paleo Stuffing! 😘
First start by making the Easy Paleo Sandwich Bread the a day or two prior to preparing the stuffing. You can do it the same day, but I would avoid that if you can.
After you make the bread, we’re going to start by toasting it a bit. This ensures that your stuffing will come out with the perfect texture, soft and moist, but not soggy and unmanageable. 👍🏼👍🏼
Start slicing the bread thick and then cutting the slices in cubes. I cut it in fives widthwise and then cut the bread in half lengthwise.
Arrange the cubes on a baking sheet and toast on 300°F for 25-30 minutes flipping about every 5-10 minutes or so. The bread should be crunchy, but not hard like croutons.
Set aside to cool while you make the base of the stuffing.
In a large skillet, over medium-high heat, add the oil finely chopped onion and celery. Sauté for 8-10 minutes or until translucent.
Thereafter, add the minced garlic and stir in. Once the garlic become fragrant, you can add ½ cup of low-sodium chicken/vegetable broth and all the spices and herbs and stir together. After about 1-2 minutes remove it from the heat.
In a large mixing bowl, add the remaining chicken/vegetable broth, eggs, and the warm onion/celery mixture and whisk together.
Lastly, add the cubed bread and fold/stir really well, so the bread absorbs all the moisture.
Move to a 9×12” casserole dish or one of similar size and bake on 350°F for 40-45 minutes, or until the top has lightly browned.
Serve up warm!
I’ll be honest with you, tackling this Classic Paleo Stuffing was very daunting for me, especially because I hadn’t made stuffing before, but I’m here to tell you that it’s incredibly easy (I know I’m the food blogger, but I’m telling you the truth 😆). I know Thanksgiving can be stressful and hold a lot of expectations, so I wouldn’t steer you wrong. 💖
I hope you give this yummy Classic Paleo Stuffing a try! I can’t wait to make it again! If you try it, don’t forget to snap a picture 📷 and share it with me on social media, tagging @sabrinassinlesssecrets and hashtagging #sabrinassinlesssecrets. See you next #sinlesssunday for something sweet! 😘 I wish everyone a wonderful, fun, and tasty Thanksgiving! ❤️😊🍴 #becausesinlessisdelicious #TripleS
P.S. Thank you for the beautiful pioneer woman casserole dish and knife and the flowers, Mom. 😊🌻🌼💖
- 2 ½ cups blanched almond flour (280g)
- ¾ cup tapioca flour/starch (90g)
- 4 organic large eggs
- ½ cup unsweetened almond milk (can sub another non-dairy milk of choice)
- 2 tablespoons organic unrefined extra virgin coconut oil, melted and cooled (28g)
- 1 tablespoon raw honey (optional)
- 1 teaspoon baking soda
- 1 teaspoon organic apple cider vinegar
- ½ teaspoon sea salt
- 1 loaf Easy Paleo Sandwich Bread
- 2 cups low-sodium chicken/vegetable broth
- 1 ½ - 2 cups finely chopped celery
- 1 large yellow onion (about two cups finely chopped)
- 2-3 cloves garlic, minced
- 2 large, organic eggs
- 2 tablespoons olive oil or fat of choice
- ¼ cup freshly chopped parsley (can sub
- 3 tablespoons freshly chopped sage (can sub 1 tablespoon dried)
- 2 tablespoons freshly chopped thyme (can sub 2 teaspoons dried)
- 1 tablespoon freshly chopped rosemary (can sub 1 teaspoon dried)
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon pepper, or to taste
- Preheat the oven to 350°F and grease a 9x5” bread pan with coconut oil.
- In a large bowl, add all the dry ingredients and whisk together.
- In a medium bowl, add all the wet ingredients and whisk together.
- Add the wet ingredients to the dry ingredients and stir together until just incorporated—be careful to not overmix.
- Pour the batter into the loaf pan and smooth out evenly. Tap the pan on the counter a few times to release any air bubbles.
- Bake in the oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Start by cutting the bread in cubes. I cut it in fives widthwise and then cut the bread in half lengthwise.
- Arrange the cubes on a baking sheet and toast on 300°F for 25-30 minutes flipping about every 5-10 minutes or so. The bread should be crunchy, but not hard like croutons.
- Set aside to cool while you make the base of the stuffing and turn the oven to 350°F.
- In a large skillet, over medium-high heat, add the oil, onion, and celery. Sauté for 8-10 minutes or until translucent. Thereafter, add the minced garlic and stir in. Once the garlic become fragrant, you can add ½ cup of low-sodium chicken/vegetable broth and all the spices and herbs and stir together. After about 1-2 minutes remove it from the heat.
- In a large mixing bowl, add the remaining chicken/vegetable broth, eggs, and the warm onion/celery mixture and whisk together.
- Lastly, add the cubed bread and stir really well, so the bread absorbs all the moisture. Move to a 9x12 casserole dish or one of similar size and bake for 45-50 minutes, or until the top has lightly browned.
- Serve up warm! 🙂
The prep time includes the time it takes to prep for the bread also. 🙂
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