Thanksgiving is my favorite holiday. I love everything about it: taking some time to reflect on what we can be grateful for, turkey dinner with all the trimmings, pumpkin pie, and an extra long weekend spent with close friends and family! This year, I’m going back to basics, with this new recipe for Classic Bread Stuffing, Paleo-style!
Whether you’re following the AIP or are strictly Paleo, this roundup will provide some options for filling your Thanksgiving spread with compliant food. If you still need help sourcing your Paleo ingredients, go back and check out How to Source a Perfectly Paleo Thanksgiving!
200+ Healthy and Delicious Recipes
20 Meal Plans for a variety of goals
I LOVE this book. The science is awesome. I’ve learned a ton without feeling overwhelmed. The paleo principles just takes my understanding to the next level!!!
If you’ve been asked to bring a side dish or dessert to Thanksgiving dinner at someone else’s house, there are amazing options below. I’m partial to the new Classic Bread Stuffing recipe you’ll find at the bottom of this post, because there’s simply nothing like being able to indulge in “bready” sides alongside your family.
Cauliflower Gravy (AIP)
Green Salad with Italian Vinaigrette (AIP)
Maple-Cranberry Sauce (AIP)
Root Vegetable Casserole (AIP)
Roasted Brussels Sprouts (AIP)
Eggplant and Wild Mushroom Stuffing
Classic Bread Stuffing (see recipe below)
Main dishes (non-turkey)
Looking for a turkey recipe? I got you covered. Head to the bottom of this post for my FREE Thanksgiving Feast ebook for even more recipes, including how I prepare my turkey.
Apple Pie (AIP)
Classic Paleo Bread Stuffing
This stuffing recipe is my take on the classic. No cranberries, sausage, apples, bacon, bourbon, or browned butter. Just classic bread stuffing, Paleo style.
Because the bread needs to be dry and toasty to avoid soggy stuffing, this recipe does require a little planning ahead. Just make sure you prepare your loaf of bread at least one day in advance (but you can make it earlier than that if that works better for your Thanksgiving schedule), and then toast the cubes the night before. This will give you that soft spongy bread texture on the bottom, with a little toasty bread from the top mixed in.
Prep time: 10 minutes, plus time to make bread
Cook time: 2 hours
Yield: 6-8 servings
- 1 loaf Paleo “Multigrain” bread, cubed (or 6 cups of your favorite grain free bread, cubed)
- ¼ cup butter or ghee
- 1 sweet onion, diced
- 1 cup chopped celery (about 4-5 stalks)
- 2 cloves garlic, minced
- 1 ½ cups bone broth
- 1 Tablespoon dried rubbed sage
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- The night before you’re going to make your stuffing, cube the loaf of bread. Spread cubes onto a baking sheet and bake for 45 minutes at 250 degrees. Place in a large bowl and let it sit out uncovered, overnight.
- When you’re ready to prepare your stuffing, preheat the oven to 400 degrees. Grease 1.5 quart baking dish with butter or coconut oil.
- In a large skillet, melt butter over medium heat. Add onions, celery and garlic and saute until softened. Add mixture to bowl with the bread cubes.
- Add seasonings and broth to bread bowl and toss to combine.
- Pour stuffing into prepared baking dish.
- Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 15 minutes until bread is toasty.
It’s not too late to plan your Thanksgiving feast! Download The Paleo Mom’s Thanksgiving Feast for full Paleo and AIP menus, recipes, timelines and more. Can be found in the free Meme