We Gave This Thanksgiving Stuffing Recipe a Paleo-Friendly Makeover That Everyone Will Love
Oh, Thanksgiving dressing. The love for it is real, which is why we can’t forgo it this year, even though we’re on a paleo (or Whole30) diet. Our vegetable- and protein-packed recipe will help curb your cravings, while allowing you to enjoy Thanksgiving leftovers with fewer, or um, no regrets. This Thanksgiving stuffing recipe isn’t just for the Whole30/paleo crowd. In addition to being devoid of gluten, dairy, and sugar, the stuffing can easily be vegan if you don’t add in the pork.
We’ve ditched the bread for more nutrient-dense, carb-like fillers such as roasted celeriac(that’s the root of celery!), chopped chestnuts, and chopped walnuts. Feel free to sauté diced apples into your aromatics if you prefer a sweeter dressing. Texturally, this isn’t quite like the bread pudding-like texture of traditional stuffing, but the flavor is 100 percent Thanksgiving deliciousness!
We loved it so much that after making it the first time, we made a veggie version the next week. We tossed in some dried cherries and topped it with grated cheddar cheese for a weeknight dinner that pulls together pretty quickly. Its leftovers also taste incredible when laid out on a sheet tray with Brussels sprouts and roasted until nice and caramelized.
Recipe Notes: This can certainly be made a couple of days before serving. Simply prepare a 2-quart (8-inch by 10-inch) casserole dish with paleo-compliant non-stick spray, and refrigerate the dressing, covered, until ready to use. Reheat in the oven for up to an hour at 375°F. Find the chestnuts at your local Williams-Sonoma, Trader Joe’s, or health food store. We used the Matiz brand found through Instacart.
(Recipe via Ashley Bare/Brit + Co; photos via Kurt Andre/Brit + Co)