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Paleo Apple and Cranberry Sausage Stuffing

If you are looking for a good paleo recipe for stuffing this holiday season, this is the ONE. I have fixed a variation of this for holidays in years past, BUT it wasn’t paleo. Lately I have a lot of readers who are asking for more paleo recipes. So I decided to share a recipe we enjoy.

When I first came up with this recipe I knew that it had to look good, but most important was the taste! I didn’t want to sacrifice taste for healthy, which many times is what happens. Then it dawned on me. The stuffing recipe I made in the past was perfect. I just needed to eliminate the bread. However, the combination of spices and mixture of ingredients in this recipe are amazing! Each bite leaves me yearning for another.

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You will NOT be sorry about this paleo apple and cranberry sausage stuffing recipe. I doubt you’ll even miss the bread. This is perfect for low carbers who want to eat stuffing and also for those who follow a strict paleo diet.

Did I mention it tastes fantastic? It is the perfect side dish for your turkey this holiday season! Looking for a turkey recipe on your air fryer? Try this one! 

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You may also enjoy: 3 bean Salad! 

Paleo Apple and Cranberry Sausage Stuffing

Serves – 4 to 6

Ingredients

  • 1 lb. of Italian Sausages (mild or hot), removed from casings
  • 1 large yellow Onion, chopped
  • 2 fat cloves of Garlic
  • 1 (8 oz.) tub of cremini Mushrooms, diced
  • 1 large Apple, diced
  • ½ cup of fresh Cranberries
  • 1 teaspoon of chopped Sage
  • 1 teaspoon of chopped Rosemary
  • 1 teaspoon of chopped Thyme
  • 2 eggs, beaten
  • 2 tablespoon of Olive Oil
  • Salt and Pepper to taste

Instructions

  1. Preheat the oven to 350F.
  2. In a large skillet, heat up the olive oil over medium high heat. Sauté the onion and garlic, till soft. About 3 minutes.                                                                         
  3. Add the sausages, without casing and cook it for 6 to 7 minutes, breaking it into small pieces, along the way.                                                                                             
  4. Take the skillet off the heat and add chopped mushrooms, apples, fresh cranberries and chopped up herbs – sage, rosemary and thyme, and mix well. Check and adjust the seasonings according to taste.                                         
  5. In a small bowl, crack 2 eggs and beat it lightly. Add it to the skillet and mix everything well.
  6. Transfer the content of the skillet in to a 9×9 or 9×13 baking dish.                 
  7. Bake for 30 minutes.
  8. Let it cool slightly before serving.                                                                                           

 

Notes

  1. This “stuffing” can be made in advance and heated up before serving.
  2. If you intent to stuff it in the bird, do not bake it in the oven. Just stuff the content of the skillet inside the cavity of the bird and let it slow bake in the oven.
  3. I cannot eat mushrooms. So if I cam fixing this for just myself, I leave those out. I can’t compare the taste personally but my husband still enjoys it.

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Paleo Apple and Cranberry Sausage Stuffing


  • Author: Laura

Ingredients

  • lb. of Italian Sausages (mild or hot), removed from casings
  • large yellow Onion, chopped
  • fat cloves of Garlic
  • (8 oz.) tub of cremini Mushrooms, diced
  • large Apple, diced
  • 1/2 cup of fresh Cranberries
  • teaspoon of chopped Sage
  • teaspoon of chopped Rosemary
  • teaspoon of chopped Thyme
  • eggs, beaten
  • tablespoon of Olive Oil
  • Salt and Pepper to taste

Instructions

  1. Preheat the oven to 350F.
  2. In a large skillet, heat up the olive oil over medium high heat. Sauté the onion and garlic, till soft. About 3 minutes.
  3. Add the sausages, without casing and cook it for 6 to 7 minutes, breaking it into small pieces, along the way. 
  4. Take the skillet off the heat and add chopped mushrooms, apples, fresh cranberries and chopped up herbs – sage, rosemary and thyme, and mix well. Check and adjust the seasonings according to taste
  5. In a small bowl, crack 2 eggs and beat it lightly. Add it to the skillet and mix everything well. 
  6. Transfer the content of the skillet in to a 9×9 or 9×13 baking dish.
  7. Bake for 30 minutes.
  8. Let it cool slightly before serving. 

Notes

***This “stuffing” can be made in advance and just heated up before serving. 

***If you intent to stuff it in the bird, do not bake it in the oven. Just stuff the content of the skillet inside the cavity of the bird and let it slow bake in the oven.

***I cannot eat mushrooms so if I am making this for myself, I just leave those out. My husband still eats it and enjoys the recipe.

Laura Awe Filled Homemaker

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