Image of cooked Paleo Sausage Stuffing sitting in a red dutch oven with an interior white coating.

Paleo Sausage Stuffing

What are you putting in your turkey?


  • 1 lb Pederson’s Farms No Sugar Added Ground Italian Sausage
  • 1 cup red potato, diced 
  • 1 medium onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 green bell pepper, diced
  • 1/2 cup carrots, diced
  • 2 tbsp olive oil
  • 1 tbsp minced fresh garlic
  • 1/2 tsp thyme
  • 1/2 tsp ground sage
  • Salt and pepper, to taste 
  1. Preheat oven to 350 degrees. Grease casserole dish and set aside.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add potatoes, carrots, onion, bell pepper, celery, and garlic to pan. Cook, stirring often, until vegetables are tender, about 10 minutes.
  4. Add sausage and spices to vegetable mixture. 
  5. Cook an additional 10 minutes, or until sausage is fully cooked and no longer pink. Stir and chop sausage up in pan while cooking. 
  6. Transfer contents of skillet to casserole dish.
  7. Bake in oven, uncovered, about 30 minutes until evenly browned. Serve hot. 


About the recipe creator, Samantha Finnegan:

Closeup of Samantha Finnegan smiling at the camera.

I was diagnosed with PCOS and Celiac disease at age 16 and have been eating gluten free and paleo ever since. Frugal & Fit is a completely gluten free and allergy friendly blog that specializes in traveling with food allergies.

I choose this recipe for stuffing because it reminds me of home. My grandfather has been making this stuffing recipe for every Thanksgiving and Christmas dinner that I can remember. He grew up with it too and long before "paleo" was popular and keto was hip, my grandpa was making and eating this amazingly flavorful version of a classic holiday dish. It's very popular now, in a family with multiple food allergies and dietary restrictions!

Other ground sausage options