Paleo Sausage Apple and Chestnut Stuffing recipe. A delicious grain-free stuffing made with a homemade herbes de Provence and flaxseed bread. It is full of sausage, apples, chestnuts, and warm spices. It is naturally gluten-free, grain-free, dairy-free, and Paleo.

Paleo Sausage, Apple, and Chestnut Stuffing (GF) | Perchance to Cook, www.perchancetocook.com

This Paleo Sausage, Apple, and Chestnut Stuffing is EVERYTHING.

It’s savory and full of Fall holiday flavors!

There’s cooked apples and fennel, hearty tasty sausage, homemade grain-free herbes de Provence flaxseed bread, chestnuts, and ALL of the spices.

It honestly reminds me of the stuffing that my mom makes every year for Thanksgiving.

Which is basically a tweaked version of the packaged stuffing that you can buy at Williams-Sonoma.

It’s always been so satisfyingly delicious and I didn’t think that I would be able to get THIS close to recreating that stuffing on my own… let alone one that it is Paleo, grain-free, gluten-free, and clean. But this recipe is it!

Paleo Sausage, Apple, and Chestnut Stuffing (GF) | Perchance to Cook, www.perchancetocook.com

Ingredients needed to make this Paleo Sausage Apple and Chestnut Stuffing:

This recipe is divided into two parts 1) the homemade herbes de provence flaxseed bread and 2) the stuffing itself

Ingredients for the Herbs de Provence bread:

  • eggs
  • water
  • apple cider vinegar
  • ground flaxseeds
  • almond flour
  • baking soda
  • herbes de provence
  • salt

Ingredients for the stuffing:

  • sausage
  • crushed red pepper
  • olive oil
  • onion
  • fennel
  • garlic
  • apples
  • bay leaf
  • rubbed sage
  • salt
  • ground pepper
  • honey
  • steamed chestnuts
  • chicken stock
  • herbes de provence
Paleo Sausage, Apple, and Chestnut Stuffing (GF) | Perchance to Cook, www.perchancetocook.com

This Paleo Sausage Apple and Chestnut Stuffing is the fourth and final recipe that I made in partnership with US Wellness Meats. I really enjoyed coming up with several “Fall Harvest” themed recipes using their grass-fed, free-range, natural products.

To make it, I used sugar-free pork breakfast sausage and chicken stock from US Wellness Meats, both of which are naturally Paleo. I love how the quality of the products themselves really enhance the quality of and the flavors in this Paleo Sausage, Apple, and Chestnut Stuffing recipe as a whole.

Note: I was offered products from US Wellness Meats, but they did not ask me to share my opinions on my blog. My opinions are 100% my own; I just love sharing great finds! I have also bought products from them on my own.

When thinking of how to make this recipe, I took inspiration from this Williams Sonoma recipe. I was also inspired by this Epicurious recipe. I looked at both for tips, made my own bread, and then just tried to make a stuffing similar to the one my mom makes for Thanksgiving.

How to make Paleo stuffing with sausage:

Step1: make the herbes de Provence flaxseed bread

In a large bowl whisk the eggs, water, and vinegar together and set aside.

In another bowl, mix the ground flax seeds, almond flour, baking soda, Herbs de Provence and salt together with a fork.

Then, mix the bowl of dry ingredients into the bowl of wet ingredients and mix together with a whisk until well combined.

Pour the bread batter into the loaf tin and bake!

Note: To make this bread, I modified a prior bread recipe of mine and added LOTS of Herbs de Provence to it, which seemed to be the key in flavor here.

Paleo Sausage, Apple, and Chestnut Stuffing (GF) | Perchance to Cook, www.perchancetocook.com

Step 2: cook the sausage, apple and fennel mixture

As the bread cooks, work on the rest of the stuffing.

Cook the sausage with red pepper flakes until browned, and then set that aside.

I’ve made this recipe with both regular sausage, as well as will chicken apple sausage. Both are fabulous.

Paleo Sausage, Apple, and Chestnut Stuffing (GF) | Perchance to Cook, www.perchancetocook.com

Then, cook the apples, onions and fennel together with a bay leaf until fragrant.

Paleo Sausage, Apple, and Chestnut Stuffing (GF) | Perchance to Cook, www.perchancetocook.com

Mix together the sausage, and apple/onion/fennel mixture. And then, fold in some chestnuts.

I personally love using french chestnuts here. The sweetness and holiday taste of roasted chestnuts is perfect in stuffing.

William Sonoma carries roasted and/or steamed chestnuts during the holidays. You can also find them on Amazon, but I’ve found the price to be best on Yummy Bazaar. (That is not an affiliate link, just the best price that I’ve found so far)

Paleo Sausage, Apple, and Chestnut Stuffing (GF) | Perchance to Cook, www.perchancetocook.com

Step 3: put the stuffing all together

Cut up the bread into one inch cubes and add that to the sausage mixture.

Add the chicken stock to the stuffing mixture.

This was kind of fun, mixing and pouring more chicken stock until it was absorbed by the bread.

Paleo Sausage, Apple, and Chestnut Stuffing (GF) | Perchance to Cook, www.perchancetocook.com
Paleo Sausage, Apple, and Chestnut Stuffing (GF) | Perchance to Cook, www.perchancetocook.com

Put everything into a large glass baking dish, and then, bake it for about 50 minutes.

And wow does it smell amazing while it bakes. Yummm!

How to serve this Paleo Stuffing:

You can serve this Paleo Sausage Apple and Chestnut Stuffing alone, with gravy, or with ALL of the Thanksgiving accoutrements.

I love serving it with roast chicken, mashed potatoes, green beans, and gravy!

My personal Thanksgiving meal includes:

  1. Roast Chicken with Apples and Potatoes
  2. Crispy Maple Bacon Brussels Sprouts
  3. Bone Broth Gravy
  4. Whole30 Mashed Potatoes
  5. Mulled Cranberry Sauce (paleo, GF)
  6. Paleo Pumpkin Pie Chocolate Chip Cookies
Paleo Sausage, Apple, and Chestnut Stuffing (GF) | Perchance to Cook, www.perchancetocook.com
Paleo Sausage, Apple, and Chestnut Stuffing (GF) | Perchance to Cook, www.perchancetocook.com
Paleo Sausage, Apple, and Chestnut Stuffing (GF) | Perchance to Cook, www.perchancetocook.com
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Paleo Sausage Apple and Chestnut Stuffing

Servings: 8
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
A delicious grain-free stuffing made with a homemade herbes de Provence and flaxseed bread. It is full of sausage, apples, chestnuts, and warm spices.

Ingredients

Ingredients for the Herbs de Provence bread:

Ingredients for the stuffing:

  • 1 lb sausage, casings removed
  • a pinch crushed red pepper
  • 1 Tbs olive oil
  • 1 cup diced yellow onion
  • 1 cup diced fennel
  • 1 heaping Tbs of minced garlic cloves, (2 garlic cloves)
  • 2 cups of diced tart apples, (1 large Granny Smith apple)
  • 1 bay leaf
  • 1 tsp rubbed sage
  • ½ tsp salt
  • ½ tsp ground pepper
  • 1 Tbs honey
  • 1 cup steamed chestnuts, chopped ( this was ½ of a 14.8 ounce jar for me)
  • 1 loaf of Herbs de Provence bread, (recipe above)
  • 2 cups chicken stock
  • ½ tsp Herbes de Provence

Instructions

Instructions for the bread recipe:

  • Preheat the oven to 400 degrees. Cover a loaf tin in parchment paper. My loaf tin was 9.25 X 5.25 X 2.75 inches.
  • In a medium bowl, whisk the eggs, water, and vinegar together and set aside.
  • In another medium bowl, mix the ground flax seeds, almond flour, baking soda, 2 tsp of Herbs de Provence and salt together with a fork. Pour the dry ingredients into the bowl of wet ingredients and mix together with a whisk until well combined.
  • Pour the bread batter into the loaf tin and pat the top with a rubber spatula to even it out throughout the pan. Sprinkle ¼ tsp of Herbs de Provence on top of the bread.
  • Cook the bread for 25 minutes. Remove it from the pan by lifting the wax paper and then remove the wax paper before letting the bread cool on a drying rack.

Instructions for stuffing:

  • Preheat an oven to 375 degrees. Grease a 9 x13 inch baking dish.
  • In a large fry pan over medium-high heat, cook the sausage with a pinch of crushed red pepper flakes, stirring occasionally, until it is browned and cooked through, around 10 minutes.
  • Transfer the sausage to a large heatproof bowl or pot and set aside. Add the olive oil to the pan and reduce the heat to medium.
  • When the oil is hot, add the diced onion, diced fennel, diced apples, and minced garlic to the pan and mix. Top with 1 bay leaf, 1 tsp rubbed sage, ½ tsp salt, ½ tsp black pepper, and 1 Tbs honey, and cook, stirring occasionally, until the apples are tender and the onions are translucent, about 8-10 minutes.
  • Add the cooked apples mixture to the bowl with the sausage and mix. Add the water chestnuts to the bowl and mix.
  • Take the loaf of Herbs de Provence bread and cut it into 1 inch cubes. I sliced it first then cut it into inch cube pieces. Add the bread cubes to the sausage and apple mixture in the large pot/bowl and mix.
  • Then, add the chicken stock to the mixture, 1/2 cup at a time, mixing after each addition. Do this until you have used 2 cups of chicken stock.
  • Pour the stuffing mixture into the greased 9 x13 inch baking dish, and top it with ½ tsp Herbs de Provence.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 25-30 minutes. Let the stuffing rest for 10 minutes before serving.
Course: Side Dish
Cuisine: American
Keyword: paleo sausage apple and chestnut stuffing
Author: Dominique | Perchance to Cook
A delicious grain-free stuffing made with a homemade herbes de Provence and flaxseed bread. It is full of sausage, apples, chestnuts, and warm spices. It is naturally gluten-free, grain-free, dairy-free, and Paleo.
Paleo Sausage, Apple, and Chestnut Stuffing (GF) | Perchance to Cook, www.perchancetocook.com