Paleo Sausage Stuffing

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Savory Italian sausage forms the heart of this stuffing, browned until deeply golden and full of rendered flavor before mingling with softened celery, onion, and garlic. Fresh thyme, sage, and a touch of rosemary bring that classic holiday-table aroma, while chicken broth ties everything together into a moist, cohesive bake. The top crisps up beautifully in the oven while the inside stays tender and packed with savory bits of sausage in every scoop. A scatter of fresh parsley at the end adds a bright, herby finish that cuts through the richness. It's a hearty, comforting side that fits neatly into a Paleo spread without skipping any of the flavor you want from a classic stuffing.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

1 lb italian sausage, casings removed
Bilinski's Organic Mild Italian with Bell Peppers Chicken Sausage Sendik's Original Italian Sausage Botto's Sweet Italian Sausage, 4 lbs.
See all
4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 stalks celery, finely diced
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tbsp fresh sage, finely chopped
½ tsp dried rosemary
½ tsp black pepper
½ tsp salt
12 oz day-old white bread, cut into ¾-inch cubes (about 10 cups)
2 ½ cups chicken broth
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a rimmed sheet pan and bake for 12–15 minutes, turning once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
2
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, for 6–8 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Transfer the sausage to the bowl with the bread cubes, leaving the rendered fat in the skillet.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!