Tweet

Grain-Free Bone Broth Stuffing Recipe

Stuffing is one of those dishes that just feels like home. The aroma, the herbs, the crispy top – it’s the side dish everyone goes back for. But if you’re avoiding grains or trying to eat a little cleaner, traditional stuffing can leave you feeling left out. This savory paleo stuffing brings all the flavor and comfort you love, without the grains or heaviness.

What makes this version different is Paleovalley Savory Bone Broth Protein. It turns a simple side into something that actually works for your body. Each scoop is packed with collagen and amino acids that support digestion, joint comfort, and lasting energy. And because the broth is naturally seasoned with organic herbs and vegetables, you get that deep, homemade flavor with less prep time.

The texture is everything you love, crispy on top, tender inside, and full of savory depth. It’s familiar and festive yet better for you in every way.

Whether you're accommodating special diets or just want to serve something healthier without sacrificing tradition, this stuffing is a crowd-pleaser that delivers on both taste and nutrition.

Grain-Free Bone Broth Stuffing

Prep time: 15 minutes
Total time: 1 hour, 26 minutes
Serves: 8

Ingredients

For Stuffing

• 8 cups cubed paleo bread 
• 3 Tbsp salted grass fed butter 
• 1 cup chopped celery
• 1 medium yellow onion, chopped 
• 2 cups chopped cremini mushrooms
• 3 cloves garlic, minced 
• 2 cups filtered hot water 
• 2 scoops Paleovalley Bone Broth Protein, Savory Original
• 1 large pasture raised egg, beaten 
• Fresh chopped rosemary or sage for garnishing

For Paleo Bread (optional)

• 3 large eggs 
• ⅓  cup unsweetened almond milk
• 2 Tbsp melted ghee
• 1 Tbsp apple cider vinegar
• 2 cups almond flour 
• ½ cup tapioca flour  
• ½ tsp salt 
• ½ tsp baking powder 

Equipment

• 9x13 baking dish 

Directions

1. Preheat oven to 350ºF.

2. If making paleo bread: Line an 8x8 baking dish with parchment paper. Whisk together eggs, milk, melted ghee, and vinegar in a medium mixing bowl. Add almond flour, tapioca flour, salt, and baking powder. Stir well to combine. Spread evenly in baking pan. Bake for 30 minutes, until golden and center is firm. Cool for 30 minutes at room temperature before removing from pan. Once cooled, cut into cubes.

3. If using pre-made or store-bought bread, start here: Line a large baking sheet with parchment paper. Spread cubed bread on baking sheet in a single layer and toast in oven for 15–20 minutes, until crisp. Set aside to cool.

4. Melt butter in a large skillet over medium heat. Add celery, onion, and mushrooms. Sauté for 5 minutes. Add garlic and sauté for 1 minute longer.

5. Add cubed bread to a large mixing bowl. Pour sautéed vegetables in bowl with bread.

6. In a separate medium bowl whisk together hot water, bone broth, and dried sage. Pour broth mixture into bowl. Add beaten egg. Stir mixture well to evenly moisten. Pour into a lightly greased 9x13 baking dish.

7. Cover with aluminum foil and bake for 30 minutes. Uncover and bake 10–15 minutes longer until top is golden brown.

8. Serve topped with fresh rosemary.

Have you tried Paleovalley’s NEW! Savory Bone Broth Protein. It’s packed with the same gut-loving, muscle-supporting, skin-boosting benefits as our other flavors ‒ but with a savory twist that’s perfect for sipping or adding to your favorite dishes. 



>>> Try any of the 6 tasty flavors RISK-FREE + SAVE up to 20% TODAY!