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Thanksgiving Paleo Gluten Free Stuffing
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2.5 from 6 votes

Thanksgiving Paleo Gluten Free Stuffing

This Thanksgiving Paleo Gluten Free Stuffing is a delicious healthy alternative to most traditional dressings and stuffings - it's made with a ton of veggies and it's still packed with fall flavours thanks to the sage and rosemary!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: brussels sprouts, butternut squash, paleo, rosemary, sage, turkey sausage
Servings: 4 servings
Calories: 322kcal
Author: Taylor Stinson


  • 2 tbsp olive oil, divided
  • 1 small butternut squash, diced
  • 2 cups brussels sprouts, sliced in half
  • 2 cloves garlic minced
  • 1 medium-sized yellow onion, diced
  • 3 celery stalks, finely chopped
  • 1 red pepper, diced
  • 1 apple, sliced and diced into small pieces
  • 2 tbsp finely chopped fresh sage (I would not recommend dried here - you need the fresh stuff!)
  • 2 tbsp finely chopped fresh rosemary (or 2 tsp dried)
  • Salt & pepper to taste

Turkey sausage

  • 1 lb Ground chicken or turkey
  • 1 tbsp fennel seeds
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp each salt and pepper


  • Preheat the oven to 450 F. In a large bowl, mix together ingredients for turkey sausage.
  • Add butternut squash and brussels sprouts to a baking sheet lined with parchment paper then drizzle on a bit of olive oil and season with some salt and pepper. Roast in the oven for 20 minutes, flipping halfway through.
  • Meanwhile, heat 1 tbsp olive oil in a very large skillet over med-high heat. Add turkey sausage (you can also use store bought and remove casings), then break up with a slotted spoon, cooking until just browned, about 5-7 minutes.
  • Remove turkey from skillet and add in onions, celery, red pepper and apple, then drizzle with a tiny bit of olive oil and season with salt and pepper. Saute for about 7-8 minutes until veggies soften.
  • Add turkey sausage back to skillet with other veggies - right around this time squash should be coming out of the oven. Add that to the skillet along with rosemary and sage and saute another 2-3 minutes, stirring everything very well.
  • Serve immediately or divide into meal prep bowls. Leftovers will last in fridge up to 5 days.



Calories: 322kcal | Carbohydrates: 27g | Protein: 19g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 73mg | Sodium: 407mg | Potassium: 498mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1300IU | Vitamin C: 107.3mg | Calcium: 80mg | Iron: 2.3mg