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Paleo Stuffing Recipe Made From Coconut Flour Bread with fresh vegetables and spices. This paleo stuffing is gluten free, grain free, and dairy free.

Paleo Stuffing Recipe for Thanksgiving

This paleo stuffing is made from paleo bread with fresh vegetables and spices. The stuffing tastes just like conventional made stuffing. It is soft, fluffy, moist and so delicious! This stuffing recipe is gluten free, grain free, dairy free, and paleo.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Calories 174kcal
Author Lori Ryman



To Make the Paleo Bread Cubes

  • Take a loaf of paleo bread and slice it into small cubes. I use my paleo loaf bread recipe, but any kind of paleo bread will work – just make sure that after you slice it, you get 2 and 1/2 cups of bread cubes.
  • Put the bread cubes on a baking sheet, drizzle them with olive oil and bake them in the oven at 250 degrees for about 30 minutes to 1 hour or until the bread cubes are lightly toasted.

To Make the Paleo Stuffing

  • In a sauce pan or pot combine butter (or butter substitute), vegetable stock, thyme leaves, ground sage, pepper, and sea salt. Heat to a low boil for about 5 minutes then remove from heat.
  • Dice the onion, celery stalks and carrot and mix in a large pot with bread cubes
  • Slowly pour the heated mixture from the sauce pan into the pot with stuffing and stir.
  • Cover the pot of stuffing and let it sit for 15 minutes before serving.


You can also use this same method to stuff a chicken or turkey.


Calories: 174kcal | Carbohydrates: 7.6g | Protein: 3.9g | Fat: 14.8g | Saturated Fat: 10.8g | Cholesterol: 40mg | Sodium: 304mg | Potassium: 109mg | Fiber: 0.9g | Sugar: 6g | Calcium: 10mg | Iron: 0.4mg