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+ servings

The Best Paleo Bacon Sausage Stuffing

Author: Nicole Modic of @KALEJUNKIE

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
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This stuffing is so delicious and flavorful, I guarantee you won't miss the bread! It's packed with italian sausage, bacon, and of course lots of veggies too! Butternut squash is perfect this time of year!


  • 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
  • 1 tablespoon oil of choice
  • ½ cup dried cranberries
  • ½ teaspoon salt
  • 2 teaspoons dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1/2 cup grated parmesan cheese (optional)


  • 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!

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