To make this recipe, I based it on two recipes. My Nonni’s (grandmother) recipe and (my mom’s friend) Carol’s recipe. Carol’s stuffing uses exact measurements, Nonni’s does not. For my reference, I’ve included the original recipes:

Ingredients
l loaf of dried bread
4 stalks celery
2 onions
1tablespoon poultry seasoning
1 tsp thyme
3/4 stick butter
3/4 cup chicken broth
(nonni adds 2 eggs)

Directions
1. Saute onions, celery (nonni adds carrots like a mirapeaux) in butter.
2. Add poultry seasoning (nonni adds parsley).
3. Chop up bread and add to saute in bowl.  Add eggs and broth until moist.
4. Bake at 350 for 35 minutes.

Paleo Thanksgiving Stuffing

 

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Prep time

5 mins

Cook time

35 mins

Total time

40 mins

 

Ingredients

• dried bread cubes from paleo almond muffins (about 10 muffins)
• 4 stalks of celery
• 3 chopped carrots
• 2 white onions
• 1 tbsp poultry seasoning (I used Frontier's salt-free blend)
• 1 tsp of coconut oil
• ¾ cup of homemade chicken bone broth
• 2 grass-fed eggs
• 4 links of grass fed beef breakfast sausage

Instructions

1. Make dried bread cubes from paleo almond muffins.
2. Saute onions, celery, and carrots in coconut oil.
3. Take sausage out of casing and add to saute mixture.
4. Once cooked, add dried "bread" cubes, to saute mixture.
5. Then add chicken bone broth until cubes are moist. Add more broth if necessary.
6. Add mixture to casserole dish, then mix two eggs into mixture.
7. Bake at 350 degrees fahrenheit for 35 minutes.

Notes

The total time for this recipe assumes you have homemade chicken broth and homemade dried paleo bread cubes.

Nutrition Information

Serving size: 6-8

3.2.2807

This was one of dishes I made for Thanksgiving. I used my recipe for Maple Salted Pecans, for the topping.

Paleo Sweet Potato Casserole

 

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Prep time

1 hour

Cook time

35 mins

Total time

1 hour 35 mins

 

Ingredients

• 10 sweet potatoes
• 2 grass-fed eggs
• 1 tsp of saigon cinnamon
• 1 tsp of sea salt
• 2 cups of maple salted pecans

Instructions

1. Bake sweet potatoes and scoop out middle.
2. Mix sweet potato filling with eggs, sea salt and cinnamon.
3. Add maple salted pecans to top and bake for 35 minutes at 350 degrees fahrenheit.

Notes

The prep time for this recipe assumes you've already made maple salted pecans.

3.2.2807

I made these from my favorite almond muffin recipe at Elana’s Pantry, which is also dairy and gluten free. I substitute local creamy wildflower honey for agave. I don’t recommend maple syrup. I tried it and it wasn’t sweet enough even though I added an extra tablespoon. This recipe is really easy, and takes only 15 minutes to bake.

Don’t store them in a plastic bag, they get moist and sticky. The next day, I diced them and put them on a baking sheet with foil for easy clean up. Then, I put them in the oven at 200 degrees Fahrenheit. These took a long time to harden up, so I watched them for a half an hour to forty-five minutes until they were dried to my liking. I did watch them closely so they wouldn’t burn. Surprisingly, they didn’t burn or even brown much, they just got harder. Now your prepped for some amazing paleo stuffing!