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side view of serving keto paleo stuffing
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Best Gluten-free Paleo Keto Stuffing with Sausage, Fruit and Pecans

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.
Course Side Dish
Cuisine American
Keyword gaps diet, keto, low carb, paleo, stuffing, stuffing recipe, whole30
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 429kcal
Author Megan
Cost $9

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)
  • 1/2 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.
    sauteeing onions and celery for keto paleo stuffing recipe
  • 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 1/2 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.
    stuffing in casserole dish before it's baked
  • Bake in preheated oven until golden brown on top and heated through, about 30 minutes.
    overhead view of keto paleo stuffing

Nutrition

Calories: 429kcal | Carbohydrates: 6g | Protein: 16g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 196mg | Sodium: 817mg | Potassium: 501mg | Fiber: 5g | Sugar: 2g | Vitamin A: 961IU | Vitamin C: 36mg | Calcium: 65mg | Iron: 3mg