Sausage Dressing (Stuffing) with Apples, Dried Cherries and Chestnuts (Paleo, SCD, GAPS, grain free, dairy free option)


Units Scale
  • 1/4 cup ghee, or fat of choice
  • 1 onion, diced
  • 3 stalks celery, diced
  • 1/2 lb. mild Italian chicken sausage, casing removed
  • 1/2 cup apple, peeled, cored and diced
  • 1/2 cup unsweetened dried cherries, optional
  • 3/4 cup roasted peeled chestnuts
  • 1 teaspoon dried sage
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground rosemary
  • 1 teaspoon garlic powder
  • 4 cups cubed and toasted Yummy Grain Free Bread
  • 1 1/2 cups chicken stock, or more if needed
  • 2 eggs, beaten
  • Pecorino Romano Cheese, grated, to taste if tolerated (optional)


  1. Preheat oven to 375F.
  2. Heat large frying pan to medium heat. When hot, add ghee, onion and celery, sautéing until soft.
  3. Add sausage and break into bits. Cook sausage through.
  4. Add apples, dried cherries and chestnuts. Saute for a few minutes until apples soften.
  5. Add spices and cook for about a minute.
  6. In a large bowl, mix toasted bread cubes, sausage-apple mixture, chicken stock and eggs. If it seems dry, add more chicken stock.
  7. Pour into greased baking dish. Top with grated Pecorino if desired.
  8. Cover with tin foil and bake in oven for 30 minutes. Remove foil and bake another 30 minutes.