Friday, November 18, 2011

Thanksgiving Sausage Stuffing

Paleo Thanksgiving Stuffing!

Stuffing has always been one of my favorite Thanksgiving dishes.  However, the dish is basically all bread seasoned with herbs and hence totally not Paleo and full of gluten.  In spirit of the Thanksgiving Potluck at CrossFit Santa Clara today, and my determination to convince my boyfriend's parents that low carb dishes can be delicious, I have been experimenting with making Paleo-friendly Thanksgiving stuffing.  I think I found the perfect recipe, thanks to Mickey and Alex for sampling in exchange for feedback... and it does not include chili peppers!

Check out my latest Thanksgiving dish creation: Roasted Parsnip and Pear Soup and Scalloped Root Vegetables!

I also tried this recipe with mild Italian pork sausages and it tasted great!  Use up to 2lb of meat if you want it extra meaty.  Also feel free to ditch the carrots and mushrooms, if that's not your thing.  Chicken stock instead of chicken broth works too.  Be sure to use fresh herbs!


  • 1.5lb uncooked Mild Italian Chicken Sausage, casing off
  • 1 large Yellow Onion, finely chopped
  • 4 large ribs of Celery, finely chopped
  • 2 Carrots, finely chopped
  • 2 small Fuji apples, chopped
  • 2 cups White Mushroom, chopped
  • 1 Tbsp Macadamia Nut Oil (or whatever oil you prefer)
  • 1/3 cup Chicken Broth
  • 1/4 cup Slivered Blanched Almonds
  • 1/4 cup Pecans 
  • 4 Sage leaves, finely chopped
  • 3 sprigs fresh Thyme, finely chopped
  • 6 sprigs fresh Parsley, finely chopped
  • 1 sprig fresh Rosemary, finely chopped
  • 1/2 Tbsp Garlic Powder
  • Salt and Pepper

  1. Preheat oven to 350F.  Gather all ingredients.
  2. In the large pan, heat the Macadamia Nut Oil over medium-high heat and saute the onion for a couple minutes.
  3. Still over medium-high heat, add the sausage and break it up into chunks.  Cook until browned, about 6 minutes.
    3. Cooking the sausage.
  4. Add all the chopped vegetables, apples, and herbs: celery, carrots, mushroom, apples, chicken broth, sage, rosemary, thyme, parsley, garlic powder, salt and pepper.  Cook for 8 minutes, until apple begins to soften a bit.
    4. Adding in all the veggies, apples, chicken broth, herbs, and salt and pepper.
  5. Add the pecans and slivered almonds.  Cook for a couple minutes
    5. Adding in the nuts.
  6. Transfer stuffing mix from the large pan to the Glass Baking Dish.  Cover with aluminum foil and bake for 45 minutes.

    6. Transfer stuffing to glass baking dish.
    7. Cover with foil and bake!
  7. Enjoy!
    8. Enjoy!
For those of you coming to the Thanksgiving Potluck today, I will be bringing this stuffing.  Hope you all enjoy it!

Related Recipes: Roasted Parsnip and Pear Soup | Thanksgiving Scalloped Root Vegetables
Related Posts: Thanksgiving 2013 | Thanksgiving Day 2012 | Thanksgiving Day 2011