Autoimmune Paleo Stuffing

Autoimmune Paleo Thanksgiving Stuffing that mimics the flavor and texture of traditional bread stuffing without the bread | #AIP #paleo #glutenfree #plantains

There are lots of different ways to do stuffing for Thanksgiving dinner. You can use white bread, some kind of fancy bread (like challah or brioche), cornbread, or skip the bread all together and do a sausage based stuffing. You can make it fancy by adding nuts like pecans or chestnuts, or by adding fruit like apples or cranberries. You can add mushrooms or water chestnuts or just keep it simple with onions and celery. You can do the traditional herbs with sage and thyme or jazz it up with a little spice.

In the grain free/real food world, the sausage based stuffings seem to be pretty popular. And although these sound delicious, I’ve always been a fan of the more traditional bread stuffing. However, when you can’t have grains, nuts, seeds, or eggs, even the grain free bread based stuffing recipes aren’t going to cut it. Enter the plantain based stuffing…

Autoimmune Paleo Thanksgiving Stuffing that mimics the flavor and texture of traditional bread stuffing without the bread | #AIP #paleo #glutenfree #plantains

Yes, I am fully aware that plantains are not bread. But I certainly didn’t hear any complaints from my bread-loving husband when I served this to him. The starchy, slightly mushy texture and neutral flavor of the plantains mimics bread quite well. Well, as long as you use unripe, green plantains. Ripe plantains will probably lend a plantain-y flavor to your stuffing which could be good but probably wouldn’t be quite as similar to the traditional Thanksgiving stuffing we are going for here.

I went with the traditional stuffing spices and add ins here… celery and onion for the vegetables and sage and thyme for the herbs, plus a little handful of dried cranberries because they’re my fave. But feel free to jazz it up however you like. I know my mom would want to add water chestnuts. She always added them to our bread stuffing growing up because she liked the extra crunch. My husband would probably like a little sausage added to it because that’s what he always had as a kid. But since I’m the one cooking Thanksgiving dinner this year, I’m making it how I want it!

Autoimmune Paleo Thanksgiving Stuffing that mimics the flavor and texture of traditional bread stuffing without the bread | #AIP #paleo #glutenfree #plantains

When cooking the plantains, you want to make sure they are soft and easily mash-able with a fork. Otherwise the chunks of plantains will be a little hard and dry (trust me, I learned this the hard way). And after mashing the plantains and mixing everything together you want to make sure there is a little extra liquid so it doesn’t dry out in the oven. Depending on how much liquid your plantains absorbed during cooking this could mean pouring off a little cooking liquid or adding a little extra broth. It should look like this…

Autoimmune Paleo Thanksgiving Stuffing that mimics the flavor and texture of traditional bread stuffing without the bread | #AIP #paleo #glutenfree #plantains

5.0 from 6 reviews
Autoimmune Paleo Stuffing
Prep time
Cook time
Total time
Serves: 4-8
  1. Bring broth and water to a boil over medium high heat
  2. Peel plantains and chop into 1 inch cubes
  3. Add plantains to broth, making sure they are covered and boil until soft, about 20-25 minutes
  4. While the plantains are cooking, melt shortening in a skillet over medium heat
  5. Add onion and celery and cook until soft, about 5-10 minutes, set aside
  6. When plantains are done cooking, mash the plantains into the broth with a potato masher or fork, leaving some chunks
  7. Add onion mixture, salt, thyme, and sage and mix until incorporated
  8. Place in a greased baking dish, cover and bake at 325 degrees for 30-35 minutes

No one should feel deprived or left out during the holidays! So if you or your loved ones suffer from allergies or are on the Autoimmune Protocol (like me!) I hope this stuffing will make you feel like you aren’t missing out on anything.

In vibrant health,


27 thoughts on “Autoimmune Paleo Stuffing

    1. Kiersten Post author

      I haven’t tried it yet but I am planning on making it the day before Thanksgiving too. I’m thinking you could just do everything except bake it before hand and then when you’re ready to cook it maybe add a little more broth if it looks a little dry before you throw it in the oven.

  1. Chloe

    I’ll admit I was very doubtful of this recipe fulfilling my stuffing craving, but I had to give it a shot because stuffing used to be my favorite part of Thanksgiving. OH MY WORD, I was shocked when I tasted it. It tastes so much like the stuffing I’ve loved but better! Thank you for such a fabulous allergen-free recipe!

    1. Kiersten Post author

      You’re so welcome! I felt the EXACT same way last year when I first created this recipe because I needed a nut egg and grain free version of stuffing. Stuffing is my favorite too and I’m glad this worked out for you as an alternative 🙂

  2. Marci

    This tastes just like stuffing so THANK U! I halved the recipe for a test run. Me and the kids ate it up in 5 minutes.

  3. Cat

    WOW! This was my first AIP Thanksgiving and I was hoping to have a starchy side beside cauliflower. This dish is STELLAR! I can’t recommend it enough- it’s got all of the savory, thick, starchy deliciousness that you could hope for! A new favorite for holidays and year round- I honestly think this is better than most gluten free bread stuffings I’ve had in previous years. Thank you!

  4. LYNN

    Wow, my daughter brought this over to me,I just had some deli turkey with-amazing! When she told me plantains, I was like “yeah,right.” Yeah,right!!! Roasting a chicken tomorrow and def making this! TY!!

  5. Angie

    Seriously amazing recipe! I’ve been aip for one year now and this recipe makes me feel like I’m cheating. It’s just so good I can’t keep it in my fridge cause I eat it all! I do leave out the cranberries add carrots with the celery and onion and double the spices. Thank you so much for giving me this recipe!

    1. Kiersten Post author

      I’m so glad you enjoy it! It’s definitely one of my favorites as well. Thanks for the tips on how you tweak it. I think I need to try it your way 😉

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