I’ll confess, I didn’t have to think up this turkey stuffing recipe. That may be cheating…but it’s my personal paycheck for the hassle of getting the Pumpkin Pie Bars just right…
Truth be told, this super-easy recipe for a Thanksgiving stuffing is the same one I’ve been serving my family and friends for about 20 years. Hey, when you’ve got a winner you stick with it, right? Dinner guests always ask for the recipe…I can’t think of anyone who’s tried it and not loved it.
There is one ingredient I left out from the original. You know what it is I’m sure. Yep, bread. To keep this stuffing recipe gluten-free, there’s not a stale bread crumb anywhere in it. But just to be sure it worked, I whipped up a bread-less batch this past weekend and my husband and I agree the flavor is still just as amazing as the original.
If you want a little starch in it, you can chop up squash or sweet potato to add to it. Always feel free to get creative with my recipes to give them your own personal touch :)
In fact, you’ll notice a little of my own Italian heritage coming through in this one with the sausage and seasonings. I just can’t help myself sometimes. And besides, why would I question such savory flavors that go so well together?
Your family will gobble gobble this stuffing! Yes, that’s lame I know.
But seriously, give this one a try. It might be a nice change or even a new addition to your Thanksgiving table.
- 1 lb of Italian sausage (we used spicy)
- 1 cup of onion, finely chopped
- 1 cup celery, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 garlic clove, pressed or minced
- 2 tbs olive oil
- 1 tbs Italian seasoning
- 2 apples, coarsely chopped
- 1/4 cup raisins
- 1/4 cup dried cranberries
- 1/4 cup chicken broth
- 1/4 cup dry white wine (optional)
- Salt and pepper to taste
- Brown sausage in a skillet, with olive oil and garlic
- Remove from heat and set aside
- Sauté chopped celery and onion in 1-2 tbs of olive oil until tender (about 5 minutes)
- Sprinkle parsley over above during the final minute of cooking
- Remove from heat
- Preheat oven 350º F
- Peel and chop apples into small cubes
- Toss apples, raisins, cranberries, sausage, onion and celery together
- Sprinkle with Italian seasoning, then salt and pepper to taste
- Add the 1/4 cup of chicken broth and 1/4 cup of white wine
- Pour into 9" x 12" baking dish
- Bake covered 30-35 minutes, then uncovered the last 15 minutes
- Remove from oven, toss ingredients, and serve hot
- Note: The white wine adds an extra layer of flavor, but feel free to leave it out if you prefer
Could this be cooked in a turkey ??
This is so good! Stuffing was always one of those things that I thought couldn’t be done on Paleo but this is just as good if not better than ‘normal’ stuffing. Thank you for this!!
Hi can you make this dish ahead and refrigerate overnite- cooking the day it will be served?
Nicki, yes and I think it would be great. Maybe just wait to add the apples so they don’t turn brown on you. :)
Found this while doing a paleo search and thought I would try since Thanksgiving was getting closer. This recipe is awesome, I was in love with the homemade bread stuffing that I make, but hated that the bread. This is a Paleo keeper and it can be enjoyed year round. Love it. Bringing it to our Thanksgiving dinner along with the standard stuffing. Thanks
Noreen, thank you! I’m so glad you like it. This recipe is my exact recipe I have made for over 20yrs. I just skipped the bread and reduced the liquid. I love it too and even my boys that are not paleo ask for it every year. :)
If you leave out the white wine do you need to add more chicken broth?
Andi, you can add a bit more but it should be fine without it as well. :)
Trina, yet another simply outstanding recipe. I made one batch of the recipe Thanksgiving eve and the wife said I better make another. Being a wise man, I did and both batches got wiped out.Thank you again(as usual).
Chuck, you are most welcome! I’m so glad you all enjoyed it! Another reader said she stuffed it in a acorn squash and I thought that was a brilliant idea! Anyway, as usual, thanks to YOU for your kind review. :)
The stuffing and the squash is next on the list. The stuffing is very versatile,. I can see it being used as a steady side dish.
has anyone tried to stuff a chicken with this? or roll a pork tenderloin? I am in fact a newbie! and this might be the one thing I try
I stuffed acorn squash with this and it was amazing!
Wow! great idea! I need to make a recipe out of that! Thank you. :)
This dish looks amazing! I’m a huge fan of sweet and savory sides. :)
Thank you Brianna! Great compliment coming from you! love your blog! :) thanks for stopping by and happy thanksgiving!