Karen Rose Tank, MS-Integrative Nutrition, Health & Diabetes Coach

Paleo Stuffing, Grain-Free

Prep Time

30 minutes

Cooking Time

30 minutes


8 people


10 slices bacon, chopped

(or 1 TBS coconut oil if making vegetarian)
5 medium stalks celery, diced

2 large onions, diced

2 green apples, cored and diced (but not peeled)
1 pound bulk breakfast sausage (no casings)

(or 1 pound mushrooms, chopped if making vegetarian)
8 ounces mushrooms, finely chopped
2 tablespoons cider vinegar

1 cup fresh cranberries

1 cup chopped pecans

2 teaspoons poultry seasoning

1/2 cup minced fresh parsley

2 eggs, lightly beaten

1/3 cup low sodium chicken broth


1. Preheat oven to 375 degrees. 

2. Cook the chopped bacon in a large skillet over medium-high heat till the fat starts to release. 

3. Add celery, onions and apples; cook for 5 minutes. 

4. Now add the sausage and mushrooms and sauté till bacon and sausage are cooked through. 

5. Drain off any excess fat. 

6. Place remaining ingredients (vinegar through broth) in a large bowl; add contents of skillet and blend well. 

7. Spread mixture in a 9- x 13-inch baking pan; bake for 20 minutes or until lightly browned (not chocolate brown!).



Recipe can be made vegetarian by using 1 TBS coconut oil instead of bacon and 1 pound extra mushrooms instead of sausage.


Recipe from Leanne Ely, a New York Times bestselling author of the Saving Dinner series.