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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!
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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!
AIP and Paleo Stuffing (the best recipe!)
Equipment
- large skillet
- oven
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
- ½ cup dates pits removed and diced
- ½ cup bacon fat melted (or coconut oil, duck fat or avocado oil)
- 1-½ teaspoons sea salt
- 1 teaspoon dried ginger
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary or powdered dried rosemary
Instructions
- 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 ½ 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.
Nutrition
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.
Tim says
This stuff is dope!!!!
Megan says
Hahaha, you’re so sweet!!! Thank you!!! 🙂
Donna says
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!
Megan says
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!
Tessa Simpson says
My oh my does this look DELISH! You are such a genius in the kitchen Megan!
Megan says
Thank you, Tessa!! SO sweet! xo! 😉
Yang says
This is so yummy looking! Our Thanksgiving was last month in Canada, but I would love this for Christmas!
Jean Choi says
So excited for this stuffing, and even more about the AIP biscuits! Can’t wait to try it out on Thanksgiving.
Joni Gomes says
Love the balance of sweet and savory in this stuffing! Will add this to my Thanksgiving menu! Great recipe and tips!
Don Baiocchi says
Well I was already sold and then I saw bacon fat was a major ingredient so now I am definitely making this!
Megan says
Haha, cute, yes, agreed! Enjoy!!
Raia Todd says
I really love stuffing – I could totally leave the turkey behind. Haha. This looks delicious and I love the herbs included!
Megan says
Me too! Agreed. Stuffing and gravy, and I’m set. 🙂
ChihYu says
Thank you for this recipe! So glad to be able to enjoy holiday dishes that are AIP compliant!
Megan says
I’m so glad! And you’re welcome! 🙂
Meredith says
I love stuffing but don’t love how I feel after eating traditional recipes. I can’t wait to try your paleo stuffing recipe!
Stacey Crawford says
I saw those cranberries in there & now I have to have it! It is nice to have a nut-free recipe.
Zuzana says
this is perfect love it
Cynthia | What A Girl Eats says
Stuffing is my favorite part of the meal! Can’t wait to try this!
Kari - Get Inspired Everyday! says
This looks incredible! Love all the spices and the addition of dates too!
Trisha says
I am wanting to make this stuffing, can I use ground turkey instead of ground pork
Megan says
Yes, I have done this, and it turns out great. 🙂
Laurie says
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
Megan says
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
Megan says
Is there a substitute for dates or can I just omit them? I’m pretty sure I’m allergic.
Megan says
Hi Megan, just omit. They’re an optional ingredient. You can also use another dried fruit if you’d like.
Bridget says
My very first time making this. My husband and I couldn’t wait, so we taste tested it. Amazing! Our only frustration was the actual link to it. I would open the link scroll down to the ingredients and directions. Some times the page only showed part of the page and the rest was blank. I would have to back out and come back to”visit” the page again. Other times I made it to the ingredients and the rest of the page was blank. You get the idea! It made it very time consuming to make this because I would have to go back and forth just to be able to make it. Not sure if it is a Pinterest issue or what. Thank you!
Megan says
Hi Bridget, thanks for sharing! I’m so happy you loved the stuffing and honestly have no idea why the page was giving you trouble. Maybe, like you said the link or internet connection. Sorry for that frustration! I hope that doesn’t happen in the future, but so glad the stuffing was wonderful for you, and you’re welcome! 🙂
Paula says
Honestly, I wasn’t totally unsure how this was going to turn out – due to user error of course! 🙂 But it is super freaking delicious. I used a different biscuit recipe which turned out to be just fine. And I might have overdone it with the onion and celery so mine was a little wetter than I probably should have been. But even with that, it was soooo good. Thank you!
Megan says
You’re welcome, and I’m so glad Paula. Thank you so much for sharing your feedback!
Cheryl says
This is a fantastic recipe! I made it ahead and froze it and it was so good I was blown away. It’s tough on AIP to get foods to match my old favorites but I kid you not this one surpasses any stuffing I’ve ever made! Thank you for this amazing recipe!!!
R.Tapper says
Is this stuffing sweet or savory ? My mom is concerned it will be too sweet but the recipe looks delicious to me
Megan says
Hi, the recipe is savory, but has sweet-ish bites when you get dried fruit. You could use less dried fruit if you don’t like the sweet notes. We love the dried fruit because it also has a nice texture and adds richness and depth of flavor. It’s a winner recipe, so I think you’ll be happy with it. 🙂
Dawn says
Technically not stuffing, since it’s not in the bird. 🙂
Megan says
LOL, true. 😉
Olivia H says
This is the most delicious stuffing! I have made it twice. Very flexible in terms of using what you have… one time I used sausage with casing and chopped into slices, pears instead of apples and added extra celery and it still came out great. My biscuits were more like a cookie texture for some reason (maybe high altitude baking?) so I used a little less broth than the recipe called for.
Megan says
Hi Olivia, so great to hear, and thanks for sharing!! 🙂
Valerie L Roach says
I am confused. The description says it uses dried fruit, but I don’t see any dried fruit listed in the ingredients.
Megan says
Hi Valerie, dried fruit refers to the dates. 🙂
Valerie L Roach says
Thank you.
When you say add remaining bacon fat do you mean minus the 2 tablespoons used to cook with or do you mean add the full 1/2 cup?
Megan says
Yes, minus the 2 tablespoons used to cook with.
Dan says
This was an amazingly good recipe! I made it for Thanksgiving dinner, and my husband has complimented it at the dinner and each of the leftovers. I will be making this next year for sure!
Thank you for sharing this recipe.
Megan says
Awesome to hear, Dan! Thanks so much for sharing!! YAY, and my pleasure!
Dan says
Made this again for Christmas dinner. I didn’t have cranberries or dates this time, but I was able to sub the missing bulk with pan-fried sliced mushrooms. It turned out fantastic.
Megan says
Great to hear; thank you so much for sharing!
Phyllis Laforest says
Have not tried it yet but wondering if it would be ok to put it right in the bird instead of a pan ? Did anyone try that yet ?