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Grain-Free (Paleo) Stuffing

Grain free, gluten free, dairy free
Prep Time15 mins
Cook Time30 mins
Course: Side Dish
Cuisine: American
Keyword: Holiday side, vegetarian, grain-free, gluten-free, dairy-free
Servings: 6



  • 2 tbsp ghee
  • 3 cups diced onion
  • 2 cups diced celery
  • 4 cloves garlic minced
  • 2 cups diced carrot
  • 1-2 cups mushrooms cremini or portobello
  • 1/4 cup chopped fresh parsley
  • 4 tsp poultry seasoning or italian blend or use 1/4 cup fresh herbs like sage, thyme and rosemary (I like to use both dried and fresh)
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 2 cups almond flour
  • 3 eggs or use 3 tbsp of ground flax to 9 tbsp of water; whisk until mixture thickens


  • Preheat oven to 350 degrees.
  • Add ghee to heavy bottomed skillet and saute celery, onion, carrot, garlic and mushroom together until soft.
  • Remove pan from heat and stir in almond flour, egg or flax mixture, herbs and seasoning. Mix well.
  • Place mixture in baking dish and bake in the oven at 350 degrees for 30 minutes or until dish is browned on top and cooked through.
  • Garnish with parsley.