Dinner

Paleo Stuffing Recipe for Thanksgiving Recipe

ByRafael Mansero December 27, 2025December 27, 2025

Introduction

This Paleo Stuffing recipe is a delicious and wholesome alternative to traditional Thanksgiving stuffing. Made with paleo-friendly bread cubes and fresh vegetables, it brings comforting flavors to the holiday table without any grains.

A close-up of a white bowl filled with crumbly stuffing that has a mix of light brown, beige, and green bits spread evenly throughout, showing a coarse texture with small pieces of vegetables like celery and carrot mixed in. The bowl sits on a woven light blue round mat on a white marbled surface, with the stuffing piled just above the rim in a slightly uneven, natural mound. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups paleo dried bread cubes (from paleo loaf bread)
2 cups vegetable stock or chicken stock
2 celery stalks
1 carrot
1 onion
5 tbsp butter (or ghee or coconut oil)
1/2 tsp chopped thyme leaves
1/3 tsp sea salt
1/8 tsp ground sage
Pinch of pepper

Instructions

Step 1: Prepare the paleo bread cubes by slicing a loaf of paleo bread into small cubes until you have 2 1/2 cups. Spread the cubes on a baking sheet, drizzle with olive oil, and bake at 250°F for 30 minutes to 1 hour until lightly toasted.
Step 2: In a saucepan, combine butter (or substitute), vegetable or chicken stock, thyme, sage, pepper, and sea salt. Heat to a low boil for about 5 minutes, then remove from heat.
Step 3: Dice the onion, celery, and carrot, then mix them into a large pot with the toasted bread cubes.
Step 4: Slowly pour the heated stock mixture over the bread and vegetables, stirring gently to combine everything evenly.
Step 5: Cover the pot and let the stuffing sit for 15 minutes to absorb the flavors before serving.

Tips & Variations

For extra flavor, sauté the diced vegetables in butter before mixing them with the bread cubes.
Swap out the vegetable stock for chicken stock if you prefer a richer taste.
Add chopped fresh parsley or rosemary for a herbal twist.
Use ghee or coconut oil for a dairy-free version.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a covered pot over low heat or in a microwave until heated through.

How to Serve

A white plate holds a meal with four main parts: in the front, there is a large mound of light golden-brown stuffing with a crumbly texture, mixed with small bits of orange and green. Behind the stuffing to the left, bright green steamed broccoli florets add a fresh, rough texture. Next to the broccoli, pale sliced turkey meat with a smooth texture is stacked in a small pile. On the right side, neatly arranged dark red, shiny slices of gelatinous cranberry sauce add a smooth and glossy contrast. The plate sits on a textured blue cloth, with a whole roasted brown turkey and pumpkin blurred in the warm background on a white marbled surface. A silver fork rests near the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought paleo bread for the bread cubes?

Yes, any paleo-friendly bread that you like will work for this recipe. Just make sure to dry and toast the cubes well before mixing.

Is this stuffing suitable for gluten-free diets?

Absolutely. The recipe uses paleo bread which is naturally gluten-free, making this stuffing safe for those avoiding gluten.