Paleo Stuffing for Thanksgiving (gluten-free)

Kyra Williams


Although traditional stuffing may be a staple on your holiday table, the famous bread dish is neither gluten-free nor paleo-friendly. If you’re serving guests with special dietary needs (or just looking to reduce wheat consumption), this recipe is a great alternative and can be substituted as a main dish for any non-turkey lovers at the table. Enjoy the same spices and herbs you love with a few added ingredients and some extra-special upgrades.

Paleo Thanksgiving Stuffing |


1 lb. ground pork sausage
1/4 lb. diced, thick-cut pancetta
8 oz. diced baby bella mushrooms
5 stalks celery, chopped
2 eggs, beaten
2 apples, diced
2 cloves garlic, minced
1 yellow onion, chopped
1 sweet potato, diced
1 cup Vitacost organic dried cranberries
1 cup pecans, chopped
1/3 cup chicken broth
2 Tbsp. white wine vinegar
1 Tbsp. Vitacost organic coconut oil
2 tsp. dried sage
1 tsp. dried thyme
1 tsp. dried rosemary
Salt and black pepper to taste


1. Preheat oven 375 degrees F.

2. In a plastic baggie, add sweet potato and coconut oil and shake until sweet potato is coated.

3. On foil-lined baking sheet, arrange diced sweet potatoes and sprinkle with salt and pepper. Bake for about 15-20 minutes or until sweet potatoes are tender, then set aside.

4. Meanwhile, in large pan or skillet, heat pancetta. Once some fat renders, add herbs, garlic, apples, celery and onion.

5. When onions become translucent, add ground pork, mushrooms and white wine vinegar. Let cook until pork is almost completely cooked through. Place in bowl to cool.

6. In bowl with pork, add beaten eggs, chicken broth, sweet potatoes, pecans and dried cranberries and mix well.

7. In a 9 x 13-in. baking dish, place mixture and bake at 375 degrees F for 15 minutes or until browned.