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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!Jump to Recipe
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.
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:
- 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.
- 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!
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.
- 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
Preheat the oven to 350 degrees Fahrenheit. Grease a 9" by 13" casserole dish, or similar size. Set aside.
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.
While onions sauté, place baked biscuits on a large cutting board. Use a sharp knife to cut each biscuit into 6 pieces. Set aside.
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.
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.
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.
LOVE stuffing? Enjoy these other AIP holiday side dishes too:
- Fermented Cranberry Sauce with maple, figs, citrus and cloves (delicious!!)
- Instant Pot Gravy — Omit the pepper (the last ingredient listed). This gravy is wonderful, rich and a sure-to-please recipe. (Here’s the Instant Pot if you still don’t have one.)
- Mashed Cauliflower with Garlic and Herbs —Lovely! She gives some great tips on how to make this classic successfully.
- Pumpkin Cake! — A super good layer cake.