Look no further, my Paleo Bacon Sausage Stuffing isn’t called “BEST EVER” for no reason! This gluten-free, grain-free side dish has all of the Thanksgiving vibes going, and it is so damn good! The combination of Italian sausage and bacon gives this dish all the decadence, but let’s not forget that veggies are important too! That’s why I’ve loaded this bad boy with roasted butternut squash, which is the perfect Thanksgiving veggie, IMO!
Every year Thanksgiving rolls around, I tell myself that I am going to perfect a Thanksgiving turkey. Then November arrives, and I’m like no thanks, I will leave the turkey prep to my mom, and stick to what I know best – side dishes and desserts. And this side dish in particular is one of the best ones I’ve created yet. You also need to check out my Creamy Green Bean Casserole, Best Ever Pumpkin Pie Bars, and Warm Baked Apples with Cinnamon Granola. Are you drooling yet? I am!
But let’s get back to this stuffing, shall me?
Here’s what you need to make this Paleo Bacon Sausage Stuffing
Butternut squash – Ok, so here’s the deal with butternut squash. If you can find it pre-peeled and cubed, you are golden. Sure, it costs a bit more than if you peel it and dice it yourself, but I’m not gonna lie, butternut squashes are big and kind of annoying to work with. It also costs a few bucks more to buy it already pre-peeled and cubed, but to me it’s worth it. Otherwise, just grab a big butternut squash from the grocery store!
If you’ve never cut your own butternut squash, I promise that it IS easy. Here is a fantastic resource to show you how it’s done!
Italian sausage – Italian sausage is the shiz, and I love it, because once you remove the casing, it’s easy to mash, just like ground beef, and the flavors are just amazing!
Bacon – To me, bacon screams COMFORT! And in this recipe, all you need is a few slices, that you roughly chop up, and cook in the pan along with the sausage. If you aren’t a bacon fan, feel free to omit it!
Apple – For most of my life, I never liked fruit in my savory dishes. However, if it’s done right, I promise, the flavors are incredible! You can use any apple you’d like in this recipe. Since it’s going to be cooked among other savory items, you don’t need to worry about which apple variety you pick. Grab what you can!
Onion – Grab an onion, any ole onion!
Dried cranberries – If you are keeping to paleo, make sure to purchase dried cranberries that don’t contain added sugars. You can also find some that are naturally sweetened, so just be sure to read the ingredient labels!
Sage, thyme, rosemary – These are the three key ingredients in this recipe to give this stuffing that Thanksgiving flavor that we have all come to know and love!
Butter – You can use butter, ghee or even vegan butter in this recipe!
Parmesan cheese – this is an optional ingredient to sprinkle on top at the end, but just note, if you use it, the recipe is no longer paleo. But damn, it does give a nice touch!
Special tips for making this recipe
You can make this recipe in a dutch oven or in a cast iron skillet. I always prefer the dutch oven because it’s much deeper and easier to sauté everything, BUT, a cast iron skillet is amazing for getting that perfect crispiness! So it’s really up to you and what you have! If you are using a cast iron skillet, I recommend using a 12-inch cast iron skillet. You can find one very easily these days, including on Amazon! If you are going the dutch oven route, know that they are pricey! But, it’s an investment that you will use during your lifetime, so to me, it’s worth it. Here is the one I recommend!
Other Thanksgiving dishes that MOST DEFINITELY belong on your table this year
Warm Baked Apples with Cinnamon Granola
If you make this recipe, be sure to leave a rating below, and as always, tag me on Instagram so that I can repost your beautiful creations! Enjoy, and I wish you and your family a wonderful Thanksgiving!
Ingredients
- 1 medium butternut squash peeled and cut into ½ inch cubes, about 4 cups
- 1 pound italian sausage, mild
- 6-8 slices bacon, chopped
- 1 apple, chopped
- 1 medium onion, chopped
- 2 tablespoons butter, ghee, or vegan butter
- 3 celery stalks, chopped
- 1 tablespoon oil of choice
- ½ cup dried cranberries
- ½ teaspoon salt
- 2 teaspoons dried sage
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ cup grated parmesan cheese (optional)
Instructions
- Preheat oven to 425.
- Peel butternut squash and cut into ½ inch cubes.
- Line a baking sheet with a piece of parchment paper.
- Add the squash in a single layer.
- Toss with the 1 tablespoon of oil, and a touch of salt.
- Bake for about 30 minutes, opening the oven at the halfway point to give it a quick toss with some tongs.
- While the squash is roasting in the oven, chop the apple, bacon, and onion, and set aside.
- Get out a Dutch oven (or large cast iron skillet).
- Turn heat to medium and add the butter to coat the Dutch oven/skillet well.
- Add the onion and celery and cook for about 5 minutes, until they begin to soften.
- Next, add the italian sausage, bacon, and the seasonings (salt, sage, thyme and rosemary).
- Mash everything together making sure to break up the sausage.
- Cook for about 3-4 minutes, until lightly browned.
- Add the chopped apple, cranberries, and butternut squash, giving everything a nice toss.
- Transfer the Dutch oven to the oven and bake for 30 minutes.
- If using parmesan cheese, sprinkle on top to garnish!
- Enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Is celery missing from the ingredients list? It’s mentioned in instructions but not on the list
Yes, it is! Thanks for pointing that out Lea, I really appreciate it!