Name: Paleo AIP Baked Stuffing (Gluten-Free)
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Ingredients: 1 recipe of AIP Plantain Like Bread, prepared ahead of time and cooled ((link to recipe in NOTES)); 2 Tbsp coconut oil, melted ((plus more for greasing)); 1 large onion, minced; 4 stalks celery, minced; ½ cup sliced tigernuts; 1 large apple, (finely diced); 1 cup dried, unsweetened cranberries; ½ tsp each ground ginger, dried rosemary, and dried thyme; 1 teaspoon dried sage; sea salt, to taste; ½ cup bone broth ((plus more if needed))

Perfect for Thanksgiving and Christmas, Paleo AIP Baked Stuffing is egg-free, nut-free, and Autoimmune Protocol compliant!

Looking for an allergy-friendly stuffing for your upcoming holiday dinner? This easy side dish is not only gluten-free and grain-free, but is also compliant with the elimination phase of the Paleo Autoimmune Protocol.

To make this yummy baked dish even more gut-friendly, I included bone broth and tigernuts in the ingredients. The broth helps to comfort a leaky gut, while the tigernuts are a natural prebiotic that help your good gut microbiota flourish!

Jump to Recipe

Let’s get a day ahead (if you want).

To get started, you’ll first want to make one of my favorite recipes a day ahead, because it is the carb base of the stuffing: my AIP Plantain Like Bread. The batter for the bread comes together quickly in the blender, and bakes up beautifully…kind of like a thick, hardy cornbread!

Making the bread a day in advance helps to break up your cooking time so you don’t feel overwhelmed. Of course, if you feel up to making both the bread and the Paleo AIP Baked Stuffing on the same day, don’t let me stop you, my friend! You can totally make this all in one day if you are short on time.

If you are feeling really adventurous, you could even chop the prepared and cooled plantain bread into cubes and toast them up into croutons! These would be great for salads, soups, or for using in this stuffing if you want a more roasted flavor.

You’ll love the texture and crunch of the sliced tig e rnuts and the sweet-tart flavor of the dried cranberries in this delicous stuffing!

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Need more holiday-friendly recipes?

I’ve got a bunch of delicious and comforting recipes you’ll feel confident sharing with your loved ones, whether they’re on the AIP or not!

Check out these delicious eats that anyone sitting at the feast table will love, even if they aren’t doing the Autoimmune Protocol:

Paleo AIP Roast Spatchcock Turkey

AIP Thanksgiving Side Dishes

40 more festive recipes for holidays, celebrations, and gatherings!

What would you serve alongside this Paleo AIP Baked Stuffing?

Are you roasting a turkey, basting a ham, or cooking up something totally different for the holidays? I’d love to hear! Leave me a comment below.

Paleo AIP Baked Stuffing (Gluten-Free)

Perfect for Thanksgiving and Christmas, Paleo AIP Baked Stuffing is egg-free, nut-free, and Autoimmune Protocol compliant!

Course paleo aip baked stuffing

Keyword side dishes

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 35 minutes

Servings 6

Ingredients

1 recipe of AIP Plantain Like Bread, prepared ahead of time and cooled (link to recipe in NOTES)
2 Tbsp coconut oil, melted (plus more for greasing)
1 large onion, minced
4 stalks celery, minced
½ cup sliced tigernuts
1 large apple, finely diced
1 cup dried, unsweetened cranberries
½ tsp each ground ginger, dried rosemary, and dried thyme
1 teaspoon dried sage
sea salt, to taste
½ cup bone broth (plus more if needed)

Instructions

Make the AIP Plantain Like Bread a day ahead. The next day, gently crumble it into a large mixing bowl. Cover tightly, and set aside until you’re ready to make the stuffing.
The next day, add coconut oil to a large skillet over medium heat. When hot, add the onion and celery. Saute for 8 minutes or until tender.
Stir in the tigernuts, and cook for 2 minutes, stirring often, or until lightly toasted. Remove from the heat.
Remove the cover from the bowl with the crumble bread. Add the veggie-tigernut mixture to the bowl. Then add the apple, cranberries, and dried seasonings.
Stir gently to combine, then add bone broth in a slow stream as you stir until the mixture just barely holds together. (You don’t want it to be too wet or it will not toast up on top in the oven.) Set aside to rest and absorb the liquid.
Heat the oven to 375. Grease an 11×9 or similar size baking dish with a bit of coconut oil. Spoon the stuffing mixture into the dish, and loosely even off the top with the back of the spoon.
Bake for 45 to 50 minutes or until browned on top and hot. Enjoy alongside roast turkey, mashed sweet potatoes, cranberry sauce, and lots of gravy!