Savory Paleo Stuffing with keto and low carb options

This savory stuffing recipe is a great alternative to the bready and carby traditional stuffing but keeps all of the flavor! I have created this recipe with 3 alternatives as the “bread”. You may use traditional cornbread, low carb keto bread (store bought or homemade) or you can use cubed sweet potatoes in place of the bread, you choose but any way you make it, it will be delicious!

Why You’ll Love This Recipe For Savory Paleo Stuffing

• A combination of flavors of texture for an authentic stuffing taste.
• Super nutritious, loaded with fiber and a variety of vitamins and minerals.
• Suitable for gluten free, paleo and ketogenic diets.

Ingredients To Make This Savory Stuffing

• Italian sausage – I used one pound of bulk Italian sausage.
• Olive oil – I always cook with extra virgin olive oil.
• Bacon – I used 3 oz of diced bacon
• Onion – I used a white onion, chopped but any kind of onion will work.
• Celery – this recipe uses a lot of celery, I used 3 1/2 large stalks, chopped
• Garlic – minced. I recommend you use fresh garlic as opposed to jarred.
• Cubed roasted sweet potato, cornbread, or keto bread – You’ll need around 4 1/2 cups to give the stuffing some bulk.
• Seasonings – dried sage, poultry seasoning, and salt and pepper
• Pine nuts – I like to toast them to enhance the flavor.
• Chestnuts – Make sure to peel and chop the chestnuts.
• Chicken broth – I like to use bone broth.
• Butter – I use grass-fed butter.
• Fresh sage – fresh sage really adds a nice finishing touch.

Equipment

• Baking dish or roasting pan
• Mixing bowl
• Measuring cup and spoons
• Skillet
• Aluminum foil

How To Make This Paleo Stuffing

• Preheat oven to 375 degrees Fahrenheit.
• Line a baking pan with parchment paper.
• Grease a deep 9×13-inch baking dish or roasting pan.
• Cut sweet potatoes or prepared cornbread into 1/2” cubes and roast on a parchment-lined baking pan. Roast sweet potato cubes until slightly soft about 15 minutes. (Cornbread cubes won’t take as long to toast so watch them carefully). 375 for 15-20 min until cubes are browned.
• Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place the browned sausage into a large mixing bowl.
• Meanwhile, heat the olive oil and bacon in a large skillet over medium heat. Once the bacon begins to brown, stir in the onions and celery, and cook until the onion softens and turns translucent about 8 minutes. Stir in the garlic, and cook another 3 minutes until the onion and garlic are soft but not brown.
• Scrape the onion mixture into the bowl with the crumbled sausage. Add the sweet potato cubes or cornbread, dried sage, poultry seasoning, salt, chestnuts, and pine nuts; stir well. Pour in the chicken broth and stir until the chicken broth has been absorbed by the bread and the stuffing is evenly mixed (if using sweet potato you will need less broth). Pack the stuffing into the prepared baking dish, and dot the butter overtop. Cover with aluminum foil.
• Bake in the preheated oven for 45 minutes, then remove the foil and continue baking until the top has turned golden brown, about 15 minutes more. Sprinkle with fresh sage and serve.

Storage

If you have any leftover stuffing you can place it in the fridge in an airtight container for a few days. Or you could cover the baking dish with aluminum foil or plastic wrap and place it in the fridge.

You can also store the stuffing in the freezer for a few months.

Pro Tips

Here are a few things you can do to make sure your stuffing is the absolute best.

• Cut the cubes or sweet potato or cornbread the same size so they cook at the same pace.
• Make sure the onions and celery are soft before you add them to the other ingredients.
• If you are making the cornbread from scratch make it a day before so it has time to dry out. If you make the the same time allow enough time for it to cool and the toast it before adding to the rest o the ingredients.

FAQs

Can I use squash instead of sweet potato?

Yes, squash would be a good substitute for sweet potato.

Is this paleo stuffing recipe gluten free?

Yes this recipe is gluten free, just make sure that you use a paleo bread. Most paleo breads are gluten free but it doesn’t hurt to read the ingredients just to make sure.

What can I substitute for the poultry seasoning?

If you don’t have poultry seasoning on hand you can make it up yourself: 2 tsp sage and 1 tsp either dried thyme or marjoram

Did you make this recipe? If you did don’t forget to tag me and share on Instagram!