a spoon in the dish of aip paleo stuffing

AIP Stuffing {autoimmune protocol and Paleo}

I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.

I’m so happy you’re here, because I think I’ve created the best AIP Stuffing for your holiday feasts! This recipe comes complete with everything we love about stuffings: tender rich bread cubes (from great and easy AIP and Paleo Biscuits!), sausage (for that perfect umami appeal and texture), sautéed onions and celery, fresh and dried fruit, and just the right fall herbs and AIP spices. Enjoy and happy holidays!

casserole dish of aip paleo stuffing

Bread in stuffing

I’ve seen several AIP stuffings over the years. I wanted to make one with bread! I decided to use my AIP and Paleo Biscuit recipe! I’m SO glad I did. This recipe tastes just like your favorite stuffing recipe, but so much healthier.

Biscuits work great in this recipe. Even I was eager to see the results the first time I made this casserole … and was just so so happy with the results. It’s amazing how similar to “normal” stuffing this recipe tastes. AIP biscuits turn out the perfect bread texture for stuffing.

Mixing up a batch of AIP Biscuits is pretty fast, or you can also make them ahead of time, to save time during the busy holidays.

What veggies and fruits are used in this stuffing recipe?

This recipe uses traditional veggies: onions and celery. They get sautéed for extra caramelized flavor.

For fruit, we use apples, perfect in fall and winter, and they go great with onions and the other holiday ingredients. I also use cranberries which are so pretty and give a rich, berry bite.

Definitely I use dried fruit in this recipe, because we love it in stuffing! I use dates, which have a sweet-umami appeal, great with sausage, apples and herbs.

close-up view of aip paleo stuffing

Which herbs and spices are used?

Classic stuffing herbs are used: sage, thyme and rosemary. I also use dried ginger which is great in place of pepper! I love ginger and think it’s extra-great in place of sometimes irritating spices.

What AIP sausage is used?

We make our own sausage in this recipe: Choose either ground pork or ground turkey thigh. We add the right AIP herbs and spices + sea salt.

Sausage in stuffing makes something good even better. Double bonus? You can even eat this stuffing for a meal: full of all the macronutrients and super satisfying.

The first time I made this recipe we had it as our main course for dinner, with a side of salad. Everyone said, “Why do we only eat stuffing twice a year?”

Combined with all the other ingredients, including good fat and bone broth or meat stock, sausage is the final and important ingredient to make this stuffing recipe memorable.

Can you make it ahead of time?

Yes! You can make this stuffing ahead of time one of two ways:

  1. If you want to assemble the whole casserole, you can make the whole thing; then wrap it well, and freeze until ready to bake. Defrost overnight in the fridge, then bake. If your baking dish is deep, you may need to leave the casserole dish on the counter for up to four hours before baking to fully defrost the middle.
  2. You can also make this dish the day before your gathering and bake it for just 30 minutes. It can then be cooled, wrapped well and refrigerated. To reheat and finish the cooking process, place stuffing in 325 degrees Fahrenheit oven, and cook 25 to 30 minutes until heated through and sizzling around the edges.

How to reheat leftovers?

To reheat leftovers, simply place in a warm (300 degree Fahrenheit) oven until heated through.

Do you love it?

We love this recipe so much … I’d love to hear how you like it too! If you make it, please comment below so others know they’ve found a great and reliable holiday recipe!

Happy holidays everyone! I’m thankful you’re here!

aerial view of aip paleo casserole dish of stuffing

5 from 7 votes
a spoon in the dish of aip paleo stuffing
Print
AIP and Paleo Stuffing (the best recipe!)
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 

This is it: THE best AIP and Paleo Stuffing recipe for your holiday celebration. Complete with AIP biscuits (easy and great recipe), sausage, onions, celery, fresh and dried fruit and just the right herbs and AIP spices. Egg-free, nut-free, dairy-free, grain-free.

Course: Side Dish
Cuisine: American
Keyword: aip, autoimmune protocol, holiday, paleo, side dish, stuffing
Servings: 8 people
Calories: 406 kcal
Author: Megan
Ingredients
  • 1 recipe of AIP Biscuits baked
  • 1 pound ground pork or turkey thigh
  • 2 cups broth , warm
  • 1 large onion peeled and diced
  • 1 large apple peeled and diced
  • 5 stalks celery diced
  • 1 cup cranberries roughly chopped
  • 1/2 cup dates pits removed and diced
  • 1/2 cup bacon fat melted (or coconut oil, duck fat or avocado oil)
  • 1-1/2 teaspoons sea salt
  • 1 teaspoon dried ginger
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary or powdered dried rosemary
Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9" by 13" casserole dish, or similar size. Set aside.

  2. Heat 2 tablespoons of the bacon grease (or preferred fat) in large skillet. Add onions, celery and 1/2 teaspoon sea salt. Cook over medium heat until softened and slightly browned, about 10 minutes. Stir in apples. Remove to extra large mixing bowl with slotted spoon, and set aside.

  3. While onions sauté, place baked biscuits on a large cutting board. Use a sharp knife to cut each biscuit into 6 pieces. Set aside.

  4. Add ground meat to the same pan (as the onions were cooked in) with the remaining 1 teaspoon sea salt. Cook over medium heat, breaking up meat in pan. After most of the meat is broken up, add herbs and spices: ginger, sage, thyme and rosemary. Cook meat until the pink is just gone, about 8 to 10 minutes. Turn off heat.

  5. Transfer cooked meat to extra large mixing bowl with onion mixture. Add the remaining ingredients in the following order: remaining bacon fat, warm broth, biscuit pieces, cranberries and dried fruit. Stir together gently but thoroughly.

  6. Pour stuffing into greased casserole dish. Spread out and smooth top. Bake in preheated oven about 35 to 40 minutes, until golden brown and toasty all over. Remove from oven, and serve.

Nutrition Facts
AIP and Paleo Stuffing (the best recipe!)
Amount Per Serving
Calories 406 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 10g 50%
Cholesterol 55mg 18%
Sodium 448mg 19%
Potassium 443mg 13%
Total Carbohydrates 33g 11%
Dietary Fiber 5g 20%
Sugars 25g
Protein 11g 22%
Vitamin A 3.6%
Vitamin C 8%
Calcium 3.2%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.

LOVE stuffing? Enjoy these other AIP holiday side dishes too:

Comments 24

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      Author

  2. This looks delicious… I have been on AIP for over three years, done my reintros and I am working my to Paleo now. I am wondering for those of us who can tolerate a safe gluten free bread could that be added to this recipe? If I did this what amount of gluten-free bread chunks would you recommend? Thank you!

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      Author

      Hi Donna, yes, it should be fine to sub another bread. Hmm, amount, hard to say because I make it with the biscuits. There are 9 biscuits that each get cut into six 3/4″ pieces. This is definitely starting to sound like one of my 10-year-old’s math story problems. 😉 I’m going to say 2-1/2 to 3 cups bread cubes. Consider stirring in two cups cubes, eyeing it and adding up to 3 cups total as you stir, if needed. The mixture is not soupy, but everything is well moistened after mixing in the broth and fat. Best wishes!

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  10. I love stuffing but don’t love how I feel after eating traditional recipes. I can’t wait to try your paleo stuffing recipe!

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  16. Dear Megan, I’m absolutely over the moon for this dish! This was my first holiday on AIP and, although I’m not an experienced baker, I followed your recipes for the biscuits and stuffing exactly as written, and it was fan-tas-tic! The entire party raved about it, most of whom aren’t following special diets. They even asked to take some home. Thanks, from the bottom of my heart, for sharing such imaginative, delicious and well-written recipes with us! <3

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      Author

      Thank you, Laurie! You made my day and made me smile! SO happy, and you’re welcome; my pleasure! I’m so glad everyone enjoyed the recipe!! Thank you for coming back to share your experience! 🙂 <3

      Reply

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