This Paleo stuffing is a flavorful grain-free stuffing made with a homemade flaxseed-herb bread, sausage, apples, chestnuts, and warm spices. It’s naturally gluten-free, dairy-free, and Paleo.
This paleo sausage stuffing captures classic fall flavors: savory sausage, tender apples, fragrant fennel, hearty steamed chestnuts, and a herbed flaxseed bread. The combination feels indulgent while staying grain-free and allergy-friendly—perfect for holiday menus or a comforting weeknight side.
If you enjoy chestnuts, you might also like the author’s cauliflower chestnut soup and chestnut coffee cake recipes.
Table of Contents
- Why this recipe works
- Recipe ingredients
- Step by step instructions
- How to serve
- Recipe FAQs
- Other healthy sides you’ll love
- Paleo Stuffing with Sausage, Apple and Chestnut (Gluten-Free) Recipe
Why this recipe works
- A healthier, homemade alternative to boxed stuffing mixes.
- Made from simple, real-food ingredients.
- Allergy-friendly: dairy-free, gluten-free, peanut-free, and soy-free.
- Rich, layered flavors from herbs, fruit, and chestnuts.
This recipe was prepared using sugar-free pork breakfast sausage and chicken stock, which keep it aligned with a Paleo approach.
Recipe ingredients
Ingredients for the flaxseed-herb bread:
- eggs
- water
- apple cider vinegar
- ground flaxseeds
- almond flour
- baking soda
- Herbes de Provence
- salt
Ingredients for the stuffing:
- pork sausage (casings removed)
- crushed red pepper (a pinch)
- olive oil
- yellow onion, diced
- fennel, diced
- garlic, minced
- tart apples, diced (such as Granny Smith)
- bay leaf
- rubbed sage
- honey
- steamed chestnuts, chopped
- chicken stock
- additional Herbes de Provence to finish
See the recipe card below for exact measurements and full details.
Step by step instructions
Step 1: Make the flaxseed-herb bread.
- Preheat oven to 400°F and line a loaf pan with parchment. Whisk eggs, water, and apple cider vinegar in one bowl.
- In another bowl combine ground flaxseeds, almond flour, baking soda, Herbes de Provence, and salt. Stir the dry mix into the wet ingredients until smooth.
- Pour into the prepared loaf pan, sprinkle a little Herbes de Provence on top, and bake until set. Remove and cool on a rack before cutting into cubes.
Step 2: Cook the sausage. Brown the sausage in a large skillet over medium-high heat with a pinch of crushed red pepper until cooked through, about 8–10 minutes. Transfer to a bowl and set aside.
Step 3: Sauté the aromatics and apples. Add olive oil to the pan, reduce heat to medium, and cook onion, fennel, apples, and garlic with a bay leaf, rubbed sage, salt, pepper, and honey until the apples are tender and the onions are translucent (about 8–10 minutes). Combine this mixture with the cooked sausage.
Step 4: Add chestnuts. Fold chopped steamed chestnuts into the sausage and apple mixture for texture and a subtle, nutty sweetness.
Step 5: Cube the bread. Cut the cooled flaxseed-herb loaf into roughly 1-inch cubes.
Step 6: Combine and bake. Add the bread cubes to the sausage mixture in a large pot or bowl. Gradually add chicken stock, about 1/2 cup at a time, mixing until the bread is moist but not soggy (use about 2 cups total). Transfer to a greased 9×13-inch baking dish, sprinkle with a little Herbes de Provence, cover with foil, and bake at 375°F for 25 minutes. Remove foil and bake another 25–30 minutes until the top is golden and crisp. Let rest 10 minutes before serving.
How to serve
Serve this stuffing alongside roast chicken or turkey with gravy, mashed potatoes, and green beans. It also pairs well with other classic holiday sides for a full festive spread.
Suggested menu items to pair with the stuffing include roast chicken with apples and potatoes, maple-bacon Brussels sprouts, bone broth gravy, mashed potatoes, and mulled cranberry sauce.
Recipe FAQs
Store in an airtight container in the refrigerator for 3–5 days.
Yes. Freeze in a freezer-safe container for up to three months. Thaw overnight in the refrigerator and reheat in the oven.
Use bone broth instead of stock or increase the sausage amount for higher protein content.
Other healthy sides you’ll love:
Potato Pancakes
Broccoli Salad
Brussels Sprouts Casserole
Did you try this recipe? Please leave a review!
Paleo Stuffing with Sausage, Apple and Chestnut (Gluten-Free)
Ingredients
Ingredients for the Herbs de Provence bread:
- 4 eggs
- 2 Tbs water
- 1 Tbs apple cider vinegar
- 1 cup ground flax seeds (golden)
- 3/4 cup almond flour
- 3/4 tsp baking soda
- 2 tsp Herbes de Provence, plus 1/4 tsp to sprinkle
- 1/2 tsp salt
Ingredients for the stuffing:
- 1 lb sausage, casings removed
- a pinch crushed red pepper
- 1 Tbs olive oil
- 1 cup diced yellow onion
- 1 cup diced fennel
- 1 heaping Tbs minced garlic (about 2 cloves)
- 2 cups diced tart apples (about 1 large Granny Smith)
- 1 bay leaf
- 1 tsp rubbed sage
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 Tbs honey
- 1 cup steamed chestnuts, chopped
- 1 loaf of Herbs de Provence bread (recipe above)
- 2 cups chicken stock
- 1/2 tsp Herbes de Provence (for topping)
Instructions
Instructions for the bread:
- Preheat oven to 400°F. Line a 9×5-inch loaf pan with parchment.
- Whisk eggs, water, and vinegar together. In another bowl combine ground flax, almond flour, baking soda, 2 tsp Herbes de Provence, and salt. Stir dry into wet until combined.
- Pour batter into the loaf pan, smooth the top, and sprinkle 1/4 tsp Herbes de Provence. Bake 25 minutes. Remove from pan and cool on a rack before cubing.
Instructions for the stuffing:
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Brown the sausage with a pinch of crushed red pepper in a large skillet over medium-high heat until cooked, about 10 minutes. Transfer to a heatproof bowl.
- Add olive oil to the pan, reduce heat to medium, and sauté onion, fennel, apples, and garlic with a bay leaf, 1 tsp rubbed sage, 1/2 tsp salt, 1/2 tsp pepper, and 1 Tbs honey until apples are tender (8–10 minutes).
- Combine the cooked apple mixture with the sausage and fold in chopped chestnuts.
- Cube the cooled bread into 1-inch pieces and add to the sausage mixture.
- Gradually pour in chicken stock, 1/2 cup at a time, stirring until the bread is evenly moistened (use about 2 cups total).
- Transfer to the prepared baking dish, sprinkle 1/2 tsp Herbes de Provence, cover with foil, and bake 25 minutes. Remove foil and bake another 25–30 minutes until the top is golden and crisp. Let rest 10 minutes before serving.
Notes
- Store in an airtight container in the refrigerator for 3–5 days.
- Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
Nutrition
Nutrition information is an approximation.