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Paleo Butternut Sausage Apple Stuffing | Get Inspired Everyday!

Paleo Butternut Sausage Apple Stuffing

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4.9 from 14 reviews

  • Author: Kari
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings 1x
  • Diet: Gluten Free


This stuffing is perfect for Thanksgiving and Sunday dinners alike!



2 Tablespoons avocado oil

1/2 Teaspoon sea salt

12 cups diced butternut squash, 1/2″ dice, 1-3 1/2 pound squash

1/2 pound bulk sausage, see notes

2 1/2 cups diced onion, 1/4″ dice, 1 large, 12 ounces

1 1/2 cups thinly sliced celery, 4 stalks, 8 ounces

4 cups chopped apples, 1/2″ dice, 1-2, 12 ounces

1 cup dried apple juice sweetened cranberries, roughly chopped

1/2 Teaspoon sea salt, or to taste

1/2 Teaspoon black pepper

2 Teaspoons poultry seasoning

1/4 cup chopped fresh sage, 10-14 large leaves

Optional: 1/2 cup chicken stock whisked together with 1 egg, see notes


Preheat the oven to 425ºF and line a baking sheet with parchment paper.

Toss the diced butternut cubes together with the avocado oil and sea salt. Roast the squash in the oven until tender and beginning to brown, about 30 minutes.

Sauté the sausage in a large skillet over medium high heat, breaking it up into small pieces as it cooks. Add the onion and celery to the pan, and sauté until they’re just softening, about 5 minutes. Turn off the heat and add the apples, cranberries, sea salt, pepper, poultry seasoning, and sage. Stir to combine, and set aside.

When the butternut is done roasting, remove it from the oven and lower the temperature to 375ºF. Carefully toss together the butternut and sausage mixture until combined. Taste the mixture, then adjust the salt and pepper to your taste. If you’re using the egg mixture pour that over the top and mix just to combine.

Transfer the mixture to a 9″x13″ baking dish and bake until golden brown and bubbly, about 30 minutes. Serve immediately. 

This stuffing can be made ahead and reheated at 300ºF until warmed through and hot.


I really like sage sausage in any stuffing, but you can also use any kind of breakfast sausage you’d like. 

The optional chicken stock whisked with an egg adds a little extra binding to the stuffing, but it’s not necessary at all if you can’t have eggs. I’ve made this both ways, and it’s great either way you go!

  • Prep Time: 20
  • Cook Time: 1 hour
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American