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Best Gluten-free Paleo Keto Stuffing with Sausage, Fruit and Pecans is THE best stuffing recipe, hands down. Bring this savory treat to your holiday table and watch it disappear before the stuffings made with gluten. You’ll love the classic ingredients and wonderful flavors. This recipe is also Whole30 and GAPS-friendly.
How we created Best Gluten-free Paleo Keto Stuffing recipe …
My 19-year-old daughter loves stuffing and had a tough transition when she was little to grain-free holidays. But getting her to cook with me changed all that. She loved being in the kitchen and innovating new recipes. Among our fun collaborations was this grain-free stuffing! It combines our favorite elements from the best stuffing recipes, with optional additions. She’s all grown up now, but it’s fun for us to remember that we created this recipe together. Since then, we’ve brought it to so many holiday gatherings, and it’s always the favorite stuffing recipe on the table. I hope your family loves it too.
Ingredients in Best Gluten-free Paleo Keto Stuffing with Sausage, Fruit and Pecans
THE THREE ESSENTIALS 
Great grain-free stuffing is accomplished by three key players: cauliflower, coconut bread cubes & sausage.
We’ve tried other breads over the 
years, and this basic Coconut Bread Loaf still wins in stuffing; it’s the best!
Everything else plays the supporting roles: broth, melted butter or coconut oil, sautéed onions, pecans, dried fruit (omit for Keto and Low Carb), celery, herbs and sea salt. The herbs in stuffing are really important, so be sure to include them.
Fresh fruit is optional: I like to add sliced fresh or frozen cranberries for the color, texture and flavor they add. And some years (not Keto), I add chopped apples to the sautéed onions and celery. Stuffing allows you to add your favorites and omit what you don’t prefer.
Dietary considerations when making stuffing
Holiday gatherings can be difficult when you choose a restricted diet. My goal is always to create enough great recipes for our own family that we don’t mind missing out on the dishes others make.
At one point, we weren’t eating a lot of nuts, dried fruit or onions in our house. We had FODMAP issues, AIP recommendations (no nuts), and candida to keep at bay (no dried fruit!). We’re better now and can eat these foods, but this recipe is for almost everyone — with food sensitivities in mind.
For Keto and Low Carb, it is easy to leave out the dried fruit. This recipe has 6 grams net carbs for a big serving. If you eat lots of other dishes for your holiday meal, you can enjoy a smaller portion for only 3 grams net carbs.
For Low-FODMAP, omit the cauliflower and onions. Add extras of the other ingredients if you want, to make up for it.
Your health is unique. This stuffing recipe is a canvas on which to add or subtract your favorites, keeping in mind your unique food choices.
How to store leftover Best Gluten-free Paleo Keto Stuffing
Cover well, and refrigerate for up to 4 days.
To freeze, cut into single serving-size pieces. Place each serving on a square of parchment paper in a casserole dish with rubber lid (or similar freezer-safe dish). Freeze for up to 3 months.
To defrost, remove the number of servings you plan to eat. Cover and refrigerate overnight before reheating, or cover in the oven (so it doesn’t get too dried out or dark), and reheat for 30 minutes.
How to reheat leftover stuffing
Leftover stuffing is a favorite for many. To reheat stuffing, place a single serving on a lightly greased oven-safe plate (just rub a little fat on the plate). Heat in a 325-degree Fahrenheit oven for about 15 minutes, until heated through to the center.
Best Gluten-free Paleo Keto Stuffing with Sausage, Fruit and Pecans
Equipment
- saute pan
- saucepan
- oven
- casserole dish
Ingredients
- 1 loaf coconut bread (click link for recipe), or other grain-free loaf, cut into 3/4" cubes
- 1 head cauliflower chopped into small flowerettes
- 2 yellow onions chopped (omit or reduce to 1 onion for Keto)
- 8 stalks celery sliced thinly
- 1 pound sausage raw links or bulk sausage, spiced is fine (Italian etc; just make sure the ingredients do not contain sugar or other additives)
- 1 cup bone broth (click link for recipe)
- ½ cup butter , coconut oil or lard + 4 T. more, melted, unsalted
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 1 teaspoon sea salt and more for sautéeing (see recipe Method below)
- 1 teaspoon white pepper
- 1 cup pecans , chopped and/or 1 cup dried fruit, diced: pears, apricots, apples, persimmons (omit for Keto). Optional, (sprouting raw pecans technique here).
- 1 cup fresh fruit sliced cranberries or chopped apples. If you use chopped apples, you can add them to the sauté pan after 15 minutes of cooking the onions and celery. If used, fold fresh cranberries in at the same time as the bread cubes. Optional.
Instructions
- Preheat your oven to 375 degrees.
- Grease a large casserole dish, 9" X 13" approximately, with some flexibility for size variations.
- Melt 2 T. butter or lard in a large skillet. Add the cauliflower and 1 tsp. sea salt. Sauté over medium-low heat, stirring intermittently, for 20 minutes.
- Remove the cauliflower to a large mixing bowl and repeat the sauteing step with the onions and celery: add 2 additional tablespoons butter to the large skillet. Add the chopped onions and celery and 1 tsp. sea salt. Sauté over medium-low heat, stirring intermittently, for 20 minutes. If too much liquid evaporates, place a lid over the veggies to create steam.
- Meanwhile, place the sausage links (if using) into a saucepan of salted water and simmer for 12 minutes.
- Remove the sausages, allowing them to cool slightly.
- Then chop them into small pieces and add the pieces to the mixing bowl of sauteed cauliflower.
- (Alternately, if you bought bulk sausage, not links, sauté it in a heavy bottomed pan, breaking it up with a spatula, over medium heat. Cook until the pink center is just gone. It will continue to cook in the oven. Add ½ sea salt to the pork while it is cooking, only if it is unseasoned bulk pork.)
- Add the sautéed onions and celery, too, to the mixing bowl.
- Add the melted butter, bone broth, spices, salt and pepper.
- Add the bread cubes and optional ingredients.
- Fold the ingredients together, somewhat lightly, but thoroughly. Pour the stuffing into the prepared dish.
- Bake in preheated oven until golden brown on top and heated through, about 30 minutes.
Nutrition
Other holiday recipes to go with Keto Paleo STUFFING
Here are some of our other favorites, gluten-free recipes to make year after year:
- Keto Shortbread Pie Crust (Paleo, egg-free)
- Low Carb Lemon Roasted Green Beans (Paleo, GAPS, Whole30)
- Fermented Cranberry Sauce (Paleo, Keto option)
- Make Ahead Sweet Potato or Winter Squash Casserole (Paleo, GAPS)
Susan Finney says
What a relief to have a stuffing everybody can eat! I can hardly wait until Thanksgiving. This would be delicious with cornish game hens as well. Let’s see, what else can I stuff – onions or red bell peppers…hmmm
Megan Stevens says
Thanks, Sue, for your lovely reply and imagination! Cornish game hens sound so convincing. We’ve been having a lot of turkey lately; I love roasting legs and wings and making gravy with reduced bone broth, pan drippings and garlic! So Cornish game hens sound really special for Thanksgiving!! I’m all for variations on tradition! Cheers!
Kim says
That looks so good! Always looking for grain free stuffing for the holidays. 🙂
Jacquelyn Byers says
This looks DELICIOUS! Wish I could spend Thanksgiving with you guys! 😉
Megan Stevens says
Ah, sweet, our table’s always open! That’s one thing I love about the holidays, familial love for friends!! <3
Emily @ Recipes to Nourish says
This stuffing looks amazing! Thanks for sharing it.
Megan Stevens says
Thanks!! 🙂
Trish says
Beautiful post and the recipe looks fantastic I cannot wait to try! Trish
Naomi says
Cauliflower never ceases to amaze with it’s versatility – provided with imagination on the part of the cook, of course! Looks delicious!
Megan Stevens says
I totally agree. The Paleo and GAPS worlds have really opened up its potential to our family. 🙂
Tim says
I love this stuff!…ing. Can’t wait for next Thursday!
Sonya says
Oh my! This was super delicious!! My guests even preferred it over the traditional cornbread stuffing! Will be making it again for two upcoming Christmas dinners! Thank you!
Megan Stevens says
Thanks so much for writing. I’m delighted to hear it! We had it, too, at our Thanksgiving feast and I was so happy to see family members get seconds of it who aren’t even on restricted diets. So encouraging! 🙂
Stephanie says
This stuffing is amazing! I’m on a restricted elimination diet for my breastfed baby, and this dish helped save my Thanksgiving! I used coconut oil in place of butter and used Food for Life brand rice bread because it is egg free. Otherwise I followed the recipe exactly, and I’m so glad I did. It was so good I’m making it again tomorrow for Christmas dinner! Thank you for posting!
Megan Stevens says
Oh, so happy to hear it!! Thanks for posting your feedback! 🙂 Hope you had a wonderful feast and Christmas!
linda spiker says
Beautiful! Pinning to my holiday board!
Megan Stevens says
Thanks, Linda! Wonderful.
Jessica from SimplyHealthyHome says
Yum! Stuffing is my favorite part of the meal. LOL!
Megan Stevens says
I can relate! 🙂
Renee Kohley says
Ohhhh I’m so excited that it is almost November! Thank you for this great recipe! I can’t wait for Thanksgiving!
Megan Stevens says
Me neither! 😉
Emily @ Recipes to Nourish says
I love that you use cauliflower in this stuffing Megan, I’m going to have to try it. Yum!
Megan Stevens says
I’m so glad. It is lovely. 🙂
Tash says
Yum! I’m not normally a fan of stuffing (it’s always too dry and overpowering) but this sounds really good to me!
Megan Stevens says
Yes, moist indeed!
My Darla Clementine says
Oh man – this sounds perfect! We wanted to bring a grain-free stuffing to the family dinner and this looks great. Love the cauliflower tip!
Megan Stevens says
SO glad!
Lindsey Dietz says
I usually take the obligatory small serving of stuffing because no one’s is as good as my Memaw’s was. I think we may just have to give this a try this year.
Megan Stevens says
I hope you will!
Sonya says
I commented two years ago how awesome this recipe is and wanted to come back to tell you it is a staple dish in our house. I love how my non-paleo family members think it’s the best stuffing they’ve had next to Grandma’s cornbread stuffing. 🙂 It’s yummilicious!
Megan Stevens says
Yay!!! Thank you, Sonya!! That is so lovely; and I’m so glad!! I’m making it right now actually, too! Happy Thanksgiving!! Lots of love!
Sonya says
p.s. my fiance wants me to make the coconut bread alone more often! 😀
Diane Pearce says
I just read through this recipe and want to try it; however I don’t see where it ways what to do with coconut bread, is it toasted or left out to dry and when is it added, I apologize if I missed this in the instructions, but I can’t find it, please help and thanks Diane
Megan Stevens says
Hi Diane! Actually *I* apologize! I left out the main ingredient step, and I guess everyone else just had to figure it out! I’m glad you said something. 🙂 I added the bread cubes to step 11. xo In regard to its treatment, look under the ingredients list; it mentions to cube them to 3/4 inch. They don’t need to be dried or toasted.
Diane Pearce says
Thank you for your prompt response! Yes, I would have guessed bread goes in step 10 and I think I will try toasting the bread cubes, unless you have tried and did not work. I am excited to stretch my creative cooking skills, been Paleo for 11 months so first holiday challenge!
Dee says
Can I skip the honey or any sweetener when making the bread? Sweeteners flare us up. I don’t think that stevia and/or monk fruit would taste right in bread. Would the savory flavor from the stuffing be enough?
Megan says
Hi Dee, I understand your dilemma and good for you to avoid sweeteners for now. Unfortunately, the texture of the bread will not turn out as well without the sweetener, because it plays two roles in this baked good. You might consider omitting the bread. Can you eat chestnuts? They make a great addition to stuffing. You could sub the bread with chestnuts and add extra of everything else. Good luck!
Kassia says
Hi Megan, can the coconut bread be made a day or two in advance? Would it be best to freeze it or keep at room temp or refrigerate? Thanks so much! Making this for Thanksgiving!
Megan says
Hi Kassia, great! Yes, I’d refrigerate. 🙂
Kassia says
So yummy Megan! Thank you! I added dried cherries, walnuts, and chestnuts as my add-ins. My sister in law (whose name is also Megan) loved it and asked for the recipe 🙂
Kassia says
Happy thanksgiving!
Megan says
And to you too, Kassia; thank you!! 🙂
Megan says
Great, so happy to hear! Thank you for sharing your additions and that you enjoyed it! I love what you added in. I love walnuts and chestnuts, but we need to try the cherries!