Sausage Veggie Stuffing – Paleo/GF/DF/EF*

Sausage Dressing


This was a reader favorite recipe from my first book, The Healthy Gluten Free Life, so I wanted to share it with everyone for the upcoming Thanksgiving holiday. Originally made with gluten free bread cubes (delicious!), I adapted it to our paleo lifestyle and no-one complained a bit! Oh, and I call it stuffing, but I don’t actually stuff it into the bird, so technically it’s dressing, but no-one seems to call it that anymore.  Call it what you want, I just call it scrumptious!

Enjoy this savory and traditional stuffing either in a casserole dish or make it “Wow!” by serving in individual stuffed acorn squash.    Your guests will be impressed and no one will miss the bread!



Sausage Veggie Stuffing
Serves 6
gluten free, grain free, dairy free, egg free*, soy free, paleo
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  1. 1 lb Italian Sausage, casings removed
  2. 3 TBSP Coconut Oil
  3. 1 Large Leek, chopped (white and pale green parts only)
  4. 1 Large Organic Apple (granny smith, pink lady) peeled, cored and chopped
  5. 1 C Chopped Organic Celery
  6. 2 Large Carrots, peeled and chopped (can use parsnips)
  7. ½ Medium Organic Yellow Onion, chopped
  8. 1 8oz Pkg White button Mushrooms
  9. 1 ½ tsp Poultry Seasoning
  10. 2 TBSP Coconut Flour
  11. 1 tsp Chopped dried rosemary
  12. 1/3 C Chopped organic Italian Parsley
  13. 1/2 tsp Sea Salt (or more to taste)
  14. Freshly Ground Pepper (to taste)
  15. 2 Eggs* (Optional. Add another 1/4 C broth if omitting eggs. The egg-free stuffing won't hold together but is just as delicious!)
  16. ¼ C Organic Chicken Broth
  17. 1 C Pecans, coarsely chopped and lightly toasted
  1. 1) Pre-heat oven to 350°. Brown sausage in 1 TBSP oil in a skillet. Transfer to a large bowl.
  2. 2) In same skillet, heat 2 TBSP oil over medium heat. Add leeks, apples, celery, carrots, onions, mushrooms and poultry seasoning. Sauté until leeks and carrots soften, about 6 minutes.
  3. 3) Add veggies to the bowl of sausage. Stir to combine.
  4. 4) Add coconut flour, rosemary, parsley, salt, & pepper. Stir to combine.
  5. 5) Beat egg with chicken broth. Pour over sausage mixture and stir to combine.
  6. 6) Spoon stuffing into a greased baking dish, sprinkle top with pecans, and cover with foil.
  7. 7) Bake in a 350° oven for 30 minutes.
  8. 8) Uncover and bake an additional 10 minutes to brown the top.
  1. You can make this stuffing up to 2 days ahead! Simply prepare through step #4. Cover and refrigerate stuffing until ready to bake. Preheat oven, then proceed with steps #5-8.
Adapted from The Healthy Gluten Free Life
The Healthy GF Life


  1. […] has a great basic recipe) – Creamy Beef & Green Bean Casserole – 5-Spice Pumpkin Dinner Rolls – Sausage Veggie Stuffing – Paleo Cranberry Sauce   DESSERT: – No-Bake Pumpkin Tarts – Pumpkin Pie Bars   2) […]

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