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Paleo Thanksgiving Stuffing with Pumpkin Bread

A simple and classic Paleo Thanksgiving Stuffing made with pumpkin bread! This meatless, hearty, Thanksgiving stuffing recipe combines toasted paleo pumpkin bread cubes with onions, celery, apples, cranberries and savory herbs for a traditional flavor. Grain free, dairy free, Paleo.
Author: Michele Rosen
Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours 10 minutes
Course: Holiday Side Dish
Cuisine: Paleo/Thanksgiving
Servings: 8 -10 servings
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4.64 from 11 votes

Ingredients

  • 1 loaf Simple Paleo Pumpkin Bread completely cooled
  • 1 large apple I like granny smith or pink lady diced
  • 1/2 large onion or 1 small chopped
  • 2 stalks celery chopped
  • 3 tbsp divided grass-fed butter, ghee, or coconut oil for cooking
  • 3 tbsp fresh herb "poultry seasoning" mix of rosemary sage, and thyme - finely chopped*
  • 1/2 tsp fine grain sea salt or to taste, divided
  • black pepper to taste
  • 3 tbsp broth chicken, turkey, your own bone broth, etc.
  • 1 egg whisked
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans**
  • extra sea salt and pepper to taste

Instructions

  1. Cut off the ends of the pumpkin bread loaf, and cut the rest of the loaf into 1 inch cubes.****
  2. Preheat your oven to 325 degrees and spread the pumpkin bread cubes out on a large baking sheet lined with parchment paper. Toast in the preheated oven 5-7 minutes to remove excess moisture from the bread, then remove from oven and set aside.
  3. In a large oven proof skillet*** over medium heat add 2 tbsp of the cooking fat to the skillet. Once heated, add the chopped onions and cook to soften about 2-3 minutes. Add the celery to the skillet and continue to cook until soft and fragrant. Sprinkle with sea salt and pepper.
  4. Add the diced apple to the skillet along with the remaining tbsp cooking fat and the fresh chopped herbs. Cook over medium heat for another 5-10 minutes to blend the flavors. Sprinkle with more sea salt and pepper.
  5. Add the pumpkin bread cubes to the skillet*** along with the cranberries and pecans, and gently mix/toss to coat. Drizzle the broth over to coat, then gently toss the mixture with the whisked egg (the egg will help the stuffing stick)
  6. Sprinkle with a bit more salt before baking. If baking separate from the turkey, put the whole skillet*** in the oven and bake at 350 degrees until the egg is set and the stuffing is toasty brown - about 30 minutes.
  7. You can also stuff the turkey as you would with any other stuffing before roasting. Enjoy!

Recipe Notes

*If you can't get fresh herbs, you can use 1 tbsp dried poultry seasoning mix
**Optional, I've been loving the addition of chopped pecans in almost everything!
***If you don't have an oven proof skillet, use any skillet and simply transfer to a baking dish (or stuff the turkey) before baking.
****Prep time includes the time to make the pumpkin bread

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