Paleo Apple and Cranberry Sausage Stuffing


  • 1 lb. of Italian Sausages (mild or hot), removed from casings
  • 1 large yellow Onion, chopped
  • 2 fat cloves of Garlic
  • 1 (8 oz.) tub of cremini Mushrooms, diced
  • 1 large Apple, diced
  • ½ cup of fresh Cranberries
  • 1 teaspoon of chopped Sage
  • 1 teaspoon of chopped Rosemary
  • 1 teaspoon of chopped Thyme
  • 2 eggs, beaten
  • 2 tablespoon of Olive Oil
  • Salt and Pepper to taste


  1. Preheat the oven to 350F.

  2. In a large skillet, heat up the olive oil over medium high heat. Sauté the onion and garlic, till soft. About 3 minutes.

  3. Add the sausages, without casing and cook it for 6 to 7 minutes, breaking it into small pieces, along the way. 

  4. Take the skillet off the heat and add chopped mushrooms, apples, fresh cranberries and chopped up herbs – sage, rosemary and thyme, and mix well. Check and adjust the seasonings according to taste

  5. In a small bowl, crack 2 eggs and beat it lightly. Add it to the skillet and mix everything well. 

  6. Transfer the content of the skillet in to a 9x9 or 9x13 baking dish.

  7. Bake for 30 minutes.

  8. Let it cool slightly before serving. 

  9. Note- 

    ***This “stuffing” can be made in advance and just heated up before serving. 

    ***If you intent to stuff it in the bird, do not bake it in the oven. Just stuff the content of the skillet inside the cavity of the bird and let it slow bake in the oven.

    ***I cannot eat mushrooms so if I am making this for myself, I just leave those out. My husband still eats it and enjoys the recipe.