easy paleo recipe for Sausage, Apple & Cranberry Stuffing

Paleo Sausage, Apple & Cranberry Stuffing

I’ll confess, I didn’t have to think up this recipe. That may be cheating…but it’s my personal paycheck for the hassle getting the Pumpkin Pie Bars just right…

whole30 compliant recipe markTruth be told, this super-easy recipe for 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.


Paleo Sausage, Apple & Cranberry Stuffing Recipe

Paleo Sausage, Apple & Cranberry Stuffing Recipe


  • 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


  1. Brown sausage in a skillet, with olive oil and garlic
  2. Remove from heat and set aside
  3. Sauté chopped celery and onion in 1-2 tbs of olive oil until tender (about 5 minutes)
  4. Sprinkle parsley over above during the final minute of cooking
  5. Remove from heat
  6. Preheat oven 350º F
  7. Peel and chop apples into small cubes
  8. Toss apples, raisins, cranberries, sausage, onion and celery together
  9. Sprinkle with Italian seasoning, then salt and pepper to taste
  10. Add the 1/4 cup of chicken broth and 1/4 cup of white wine
  11. Pour into 9" x 12" baking dish
  12. Bake covered 30-35 minutes, then uncovered the last 15 minutes
  13. Remove from oven, toss ingredients, and serve hot
  14. Enjoy!
  15. Note: The white wine adds an extra layer of flavor, but feel free to leave it out if you prefer


23 replies
  1. Noreen
    Noreen says:

    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

    • Trina
      Trina says:

      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. :)

  2. Chuck Christianson
    Chuck Christianson says:

    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).

    • Trina B
      Trina B says:

      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. :)

  3. Anonymous
    Anonymous says:

    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


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