Gluten Free, Paleo Stuffing Recipe

Dear Leah Renee, 

I am having a bunch of people over this year for Thanksgiving, some of which have dietary restrictions.  Some are gluten intolerant while others just are very committed to their usual health regimens.  Do you have any suggestions for a side dish that’s creative, good, and fairly healthy?!  Thanks! –Jess, Yucaipa, CA

Catering to a diverse crowd can be difficult, but making sure there’s at least one dish each of them will like is a good way to keep the guests happy!  The recipe below is gluten free and caters to the paleo diet, one that many seem to be on these days!  If many of your guests are also vegetarian, just omit the meat and add some chopped green beans, add TVP (textured vegetable protein),  or even some cubed tofu, and nuts if you want to stay paleo.  Enjoy!

Paleo Stuffing Recipe

By: Leah Renee


6 cups gluten free Paleo Bread – Almond, chopped into 2×2 inch cubes (about 10 slices)

2 sweet potatoes, chopped into small cubes

1lb ground pork sausage or country style

5 pieces of bacon, diced

4 stalks of celery, diced

1 medium size sweet onion, diced

1 container sliced crimini mushrooms

1 cup pit-less dates, chopped

1 cup pecans, chopped

2 large eggs, beaten

1/3 cup chicken broth

2.5 tablespoons white wine vinegar

2 tsp Sage and Thyme

Salt and Pepper to taste


1. Preheat oven to 350 degrees F. Cover two separate baking sheets with parchment paper, and places bread cubes on one and sweet potatoes on the other. Bake for about 30

minutes until bread is lightly crispy and sweet potatoes are tender. Remove and set aside.

2. While bread and sweet potatoes are baking, using a large skillet under medium-high heat, place in diced bacon and let the fat seep.

3. Once bacon has cooked down, add celery and onions. Let the onions becomes translucent, then add the pork, mushrooms, and white wine vinegar. Cook until the pork has just become brown/cooked through). Add in sage and thyme, and salt and pepper to taste.

4. Remove contents from skillet and place in a large bowl. Add in the beaten eggs, sweet potatoes, bread, pecans, and dates. Mix well.

5. Switch oven to 375 degrees F and transfer contents from large bowl into a 9 x 13 baking dish. Bake for 15-20 minutes, or until the stuffing is lightly browned.

No butter or oil in this recipe!!!

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