As we prepare to gather around the table for Thanksgiving, we know it can be a challenge to find recipes that are comforting and familiar but allow us to stick with our eating plan.

This week we’re offering a recipe for a paleo stuffing inspired by Paleo Running Momma. This fantastic dish will go perfectly with your turkey dinner!

Butternut Sausage Stuffing

Paleo, Gluten Free | Serves 8


  • 1 large butternut squash, peeled and cubed (about 6 cups)
  • 1-2 Tbsp olive oil for roasting
  • 2 Tbsp ghee, plus more as needed
  • 1/4 tsp pink Himalayan salt
  • 1 pound pork sausage (no gluten or sugar added)
  • 1 medium yellow onion, diced
  • 3 stalks of celery, diced
  • 1 large, or two small, sweet-tart apples cored and diced (Braeburn, Jonagold, or Granny Smith are good choices)
  • 3/4 cup dried cranberries (less sugar)
  • 3/4 cup chopped pecans
  • 1 egg, whisked
  • 1/4 cup fresh poultry herbs (sage, rosemary, thyme) chopped finely, plus fresh chopped parsley for garnish
  • 1/4 – 1/2 tsp pink Himalayan salt
  • Freshly ground black pepper to taste


  1. Preheat oven to 425 degrees.
  2. Toss the cubed butternut squash with the olive oil and sprinkle with 1/4 tsp salt. Spread out on a large baking sheet in a single layer.
  3. Roast in the preheated oven for 30-35 minutes, stirring once or twice, until evenly browned and tender.
  4. While the squash is in the over, prepare your other ingredients.
  5. Heat 2 Tbsp ghee in a large ovenproof skillet over medium high heat. Add the sausage, breaking up into crumbles and cooking until browned.
  6. Add the chopped celery and onion to the sausage, and cook until softened.
  7. Stir in the diced apple, fresh herbs, and season with remaining salt and fresh black pepper. Lower the heat and stir to combine all ingredients; simmer for a couple more minutes and remove from heat.
  8. Add roasted butternut squash to the sausage mixture, along with the cranberries and pecans.
  9. Add the whisked egg to the mixture, and stir well to incorporate.
  10. Lower the oven temperature to 375. If your skillet is not ovenproof, transfer your stuffing to a baking dish and spread out evenly. Otherwise, place your ovenproof skillet with stuffing mixture in the oven and bake for about 30 minutes until browned and set.
  11. Garnish with fresh parsley, if desired. Serve with your meal and enjoy!

We wish you and yours the happiest of Thanksgiving celebrations!

Be Well,

Donna Stephens, BCN, CNHP, LDHS