Apple Sausage Stuffing

Paleo Thanksgiving Stuffing

Prep time: 45 minutes Cook time: 1 hour 40 minutes Servings: 10-12


2 loaves grain-free bread


1 tablespoon extra-virgin olive oil

1 yellow onion, chopped

2 celery stalks (leaves included), chopped

2 garlic cloves, minced

3 sprigs parsley, chopped

1 sprig rosemary, chopped

2 sprigs thyme, chopped

2 sage leaves, chopped

1/2 cup cremini mushrooms, chopped

1/2 pound sweet Italian sausage

1 medium Fuji apple, chopped with skin on

6 cups bread cubes (See Danielle’s Grain-Free White Bread Recipe)

3 eggs, lightly beaten

1/4 cup dry vermouth, optional

1-1/4 cups turkey stock or chicken broth

2 teaspoons sea salt

1/2 teaspoon pepper

7 tablespoons ghee or grass-fed butter, melted


Follow the recipe for Danielle’s grain-free white bread recipe

Once the loaves have cooled, slice them in half lengthwise to make two thin loaves, then into 1-inch cubes.

Preheat oven to 300 degrees. Coat with 5 tablespoons melted ghee. Place on a baking sheet and toast in the oven for 30 minutes turning occasionally until cubes are golden brown and slightly dry.

Meanwhile, sauté the celery, onions, garlic, sausage, apples, herbs and mushrooms in 1 tablespoon olive oil for 15 minutes. Add the vermouth and bring to a boil.

Toss the bread cubes with the sausage mixture, eggs, salt and pepper, and turkey stock.

Transfer stuffing to a greased baking dish and sprinkle the remaining 2 tablespoons of ghee on top. Cover and bake at 350° for 35 minutes. Uncover and bake 15 minutes until top is golden.

Make Ahead Tip

Prepare the loaves of bread up to 5 days in advance and store in an airtight container in the refrigerator. You can also sauté the sausage mixture the night before Thanksgiving and then put it all together right before baking.


Store leftover stuffing in the refrigerator for up to 5 days. Reheat in the oven, with 2 tablespoons ghee sprinkled on top and baked at 350 until warmed through. If stuffing dries out, add a tablespoon or two of broth and mix to rehydrate. Nut-Free Tip – replace sunflower butter for the nut butters and the baking soda for 3 teaspoons baking powder.