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Paleo Stuffing

by Livestrong_Recipes  |  Nov 11, 2018

Paleo Stuffing
Photo Credit: jpldesigns/ adobe stock
  1. PREP
  2. 30 m
  • COOK
  • 1 h
  • 1h 30m

Recipe and photo courtesy of blogger Paleo Porn



  • 8 slice Paleo Bread
  • 450 g Mild Italian Sausage
  • 3 Celery, Raw (large Stalk)
  • 4 cloves Garlic Clove
  • 1 1/2 cups Fennel Bulb, Raw
  • 1 medium red onion
  • 8 oz Crimini Mushroom
  • 1 cup Red Bell Peppers
  • 1 pear
  • 1/2 cup Dry White Wine
  • 2 tbsp Parsley
  • 1 tbsp Thyme, Fresh
  • 1 tsp dried oregano
  • 1 tsp Sea Salt, Coarse, Mediterranean
  • 1 tsp Black Pepper
  • 2 cups Free Range Chicken Broth
  • 3 egg(s)
  • 2 tbsp Grass Fed Butter


1 Before you do anything, prepare the Maple Paleo ( Cornbread a day ahead! Store the leftovers on the counter then get this party started. If not, you can use Paleo bread.
2 Preheat the oven to 300°F.
3 Chop the cornbread into 1-inch cubes and divide between two rimmed baking sheets. 4. Bake the cornbread for 20 minutes, toss, rotate the trays so each bakes evenly and bake for another 20 minutes until mostly browned.
4 In a large skillet over medium-high heat brown the Italian sausage, breaking up with a wooden spoon. Once browned transfer the meat to a large-sized mixing bowl.
5 Reduce the heat to medium and melt 1 tablespoon of butter in the same skillet and scrape up remaining sausage bits. Add celery, garlic, fennel (reserve fronds) and onion to the skillet and cook until the fennel is tender, about 10 minutes. Transfer the vegetable mixture to the mixing bowl with the cooked italian sausage.
6 Melt final tablespoon of butter in the skillet. Add mushrooms, red pepper, pear and white wine. Increase heat to medium-high and cook stirring occasionally until the wine has almost completely evaporated. Remove pan from heat and transfer mushroom mixture to the large mixing bowl with the rest of the ingredients.
7 Add parsley, thyme, dried oregano, sea salt, black pepper, baked cornbread and 1 1/2 cups of chicken broth to the large mixing bowl. Toss to combine and let sit for 10 minutes.
8 Increase heat to 400°F and butter a 15x11x2" baking dish.
9 Add remaining 1/2 cup of broth and toss to combine. Bread will be moist but not soggy, add more chicken broth if that's not the case.
10 Beat 3 eggs in a small bowl before pouring into the large mixing bowl. Toss until everything is coated then transfer stuffing to the extra large baking dish. Cover the top with foil and bake for 30 minutes. Remove the foil and bake until the top is golden and crisp on top.
11 Remove from oven, top with chopped fennel fronds and serve.