To make this recipe, I based it on two recipes. My Nonni’s (grandmother) recipe and (my mom’s friend) Carol’s recipe. Carol’s stuffing uses exact measurements, Nonni’s does not. For my reference, I’ve included the original recipes:

Ingredients
l loaf of dried bread
4 stalks celery
2 onions
1tablespoon poultry seasoning
1 tsp thyme
3/4 stick butter
3/4 cup chicken broth
(nonni adds 2 eggs)

Directions
1. Saute onions, celery (nonni adds carrots like a mirapeaux) in butter.
2. Add poultry seasoning (nonni adds parsley).
3. Chop up bread and add to saute in bowl.  Add eggs and broth until moist.
4. Bake at 350 for 35 minutes.

Paleo Thanksgiving Stuffing

 

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Prep time

5 mins

Cook time

35 mins

Total time

40 mins

 

Ingredients

• dried bread cubes from paleo almond muffins (about 10 muffins)
• 4 stalks of celery
• 3 chopped carrots
• 2 white onions
• 1 tbsp poultry seasoning (I used Frontier's salt-free blend)
• 1 tsp of coconut oil
• ¾ cup of homemade chicken bone broth
• 2 grass-fed eggs
• 4 links of grass fed beef breakfast sausage

Instructions

1. Make dried bread cubes from paleo almond muffins.
2. Saute onions, celery, and carrots in coconut oil.
3. Take sausage out of casing and add to saute mixture.
4. Once cooked, add dried "bread" cubes, to saute mixture.
5. Then add chicken bone broth until cubes are moist. Add more broth if necessary.
6. Add mixture to casserole dish, then mix two eggs into mixture.
7. Bake at 350 degrees fahrenheit for 35 minutes.

Notes

The total time for this recipe assumes you have homemade chicken broth and homemade dried paleo bread cubes.

Nutrition Information

Serving size: 6-8

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