Paleo Cranberry Flax Stuffing with a Grain-free Bread Recipe


Christmas is a week away (as if you need a reminder) and you need a new stuffing recipe. Yes, you do. If you’re like most of the folks out there, including myself, you’ve done the same thing year after year, relied on the same recipes for the holidays… it’s time to spice things up!

Sure, you could go with a yummy gluten-free rice stuffing, but if you’re grain-free that doesn’t really help the situation.

No, what you need is a recipe for a healthy grain-free bread to make a classic stuffing that also happens to be paleo.

Yes, that is what you need.

And, if you’re sensitive to eggs, I have a solution for that.

If you’re vegan, there’s an option for you.

Heck, even if you have allergies to nuts there are options.

No matter your allergies, you will get to enjoy your Christmas stuffing! Unless of course you are one of those people that don’t like stuffing.

You’re not one of those people that doesn’t like stuffing… are you?

Paleo Stuffing Cranberry Flax (125)

Inspired by Vegetarian Sweet Cranberry Stuffing Recipe

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5.0 from 1 reviews
Paleo Cranberry Flax Stuffing
Recipe type: Vegan (option), Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Nut-free (option), Grain-free
Prep time: 
Cook time: 
Total time: 
Serves: 12
A gluten-free, dairy-free, paleo stuffing recipe that's perfect for the holidays. Made up of homemade flax bread, cranberries, apple juice and a hint of ginger, it'll surprise you in all the right ways!
  • 1 loaf of grain-free bread (recipe below and also here)
  • ½ cup dried unsweetened cranberries
  • 1 cup apple juice - I used homemade
  • 1 tablespoon extra-virgin olive oil
  • 1 red onion, diced - yield 1 cup
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • ¼ cup fresh parsley
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon dried ground sage
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  1. Roughly chop fresh-baked bread into 1 inch chunks (it doesn't have to be perfect). Place the pieces on a large baking sheet and place in the oven (do not turn it on!). Keep it there for 24 hours. If it's still moist, let it sit in a 170F oven for about 20 minutes or so. The bread should be a bit more moist than croutons, but not soft. This step will help the bread retain its shape in the stuffing, so don't skip it!
  2. Place the bread chunks in a large bowl and set aside.
  3. Preheat oven to 350F and lightly grease a 2.3 L/2.5 qt. casserole dish with a dab of coconut or olive oil.
  4. Combine apple juice and dried cranberries in a small bowl. Set aside.
  5. Heat olive oil in a large pan on medium-high heat. Add onion, celery and garlic and cook until soft, about 7 minutes. Add remaining ingredients, parsley, thyme, sage, pepper, salt, ginger and cinnamon, and stir to combine.
  6. Add vegetable mixture to bread and toss to combine being sure not to over mix.
  7. Now, pour the apple juice and cranberry mixture over top. Again, be sure not to over mix, just toss, then add to the prepared casserole dish.
  8. Cover and bake in preheated oven for 35 minutes.
  9. Remove from the oven and let sit with the cover on for 5 minutes.
For a nut-free alternative, you could try to make your own bread using a recipe like this, however it is not grain-free. You could also use store bought gluten-free bread if you're not concerned with grains and want to make this recipe vegan. You'll need about 6 cups of cubed bread for the recipe. If you're looking for an egg-free, grain-free, vegan bread check out this recipe. You could also try making socca and using it as a bread base.


View nutrition information (once on page, scroll down)

 Paleo Stuffing Cranberry Flax (59)

I chose to make my own apple juice for this grain-free stuffing recipe. Feel free to use whatever is easiest for you. I felt all wholesome when I made my own juice for this, like I’d made this recipe completely from scratch. It felt nice.

Okay, so you want to cut up the celery, onions and mince the garlic. Add it to a pan with oil and saute it until it’s soft like the picture below to the right.


Once that’s done, add the remaining spices. You may think that cinnamon is a crazy idea… just go for it. You’ll like it.

Add the veggie mixture to the chunks of bread and toss to coat. I find picking up the bowl and tossing it like that is easiest and will avoid anything breaking up too much.


Add the apple juice that’s been added to the dried cranberries. Toss a bit…

then drop everything in your well-oiled casserole dish.

Bake that baby, then let it sit with the lid on for a couple of minutes so it gets a bit soft and nice as stuffing should be.


Okay, now for the homemade grain-free bread…

Paleo Stuffing Cranberry Flax (40)-2

Lightly adapted from Elana’s Pantry.

To print, email or text this recipe, click here.

5.0 from 1 reviews
Grain-free Flax Bread
Recipe type: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free
Prep time: 
Cook time: 
Total time: 
Serves: 16
Homemade grain-free bread that's free of yeast and highly versatile!
  1. Preheat oven to 350F and oil a 9.25x5.25 loaf pan with a dab of coconut oil or olive oil.
  2. Combine dry ingredients in a medium-sized bowl.
  3. Add eggs to your blender and blend until foamy and light, about 4 minutes. Add remaining wet ingredients, pulse, and pour into a large bowl.
  4. Add the dry ingredients to the wet and stir to combine.
  5. Pour mixture into prepared loaf pan and bake for 30-32 minutes or until top is golden and a toothpick inserted into the top of the loaf comes out clean.
  6. Remove from the oven and remove from the loaf pan immediately. To do this, flip it upside down and tap the bottom of the pan a bit. If oiled well enough, the loaf should pop right out. If not, use force. Doesn't matter if it breaks, you're making stuffing out of it anyways.
I have not tried to make this recipe without eggs. If you do, I would recommend splitting the recipe in half and making two loaves instead of one so that the mixture can fully bake through. I'm not sure it would work completely, but if you try it, let me know!

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Paleo Stuffing Cranberry Flax (5)-3

Begin by raiding Bulk Barn. They have everything there, I’m telling you. Every gluten-free flour, baking product, condiment you need. I love them.

Add all of your dry ingredients together in a bowl. Whisk and set aside.

Paleo Stuffing Cranberry Flax (8)

Then blend your eggs!

I keep a Magic Bullet in the kitchen for these small jobs. It’s easier to clean that my Vitamix and doesn’t take up as much space. Plus, when you have small jobs that just have a couple of tablespoons of liquids, the vitamix just can’t blend them. The Magic Bullet does.


Add the blended eggs to a large bowl. Add in remaining wet ingredients.

Then, drop in the mix of dry ingredients.


Stir with a spoon until everything is mixed together nicely.


Then pour into your loaf pan and bake it.

Paleo Stuffing Cranberry Flax (33)

30 minutes or so later, you’ll have a fresh loaf of paleo, grain-free bread staring right back at you.

Cut it up into cubes and follow the cranberry stuffing recipe above or you could just stop here and marvel at your freshly baked loaf.

Who needs stuffing anyways?

Paleo Stuffing Cranberry Flax (46)

Ya, I thought that too… just keep going, you’ll be happy that you did because this stuffing is out-of-this-world amazing.


Paleo Stuffing Cranberry Flax (124)

Are you a stuffing person?

Common, you have to be!

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Comments | Leave Your Comment

    • Ah, I know! But you’re right… this has cinnamon in it and I think you’d like it. No lie!

  1. Wow, look at all these flavors! I do not tolerate bland stuffing… I’ve had it too many times. With all the cranberries, applesauce, garlic, herbs, and flax bread this looks awesome.

    • Blah, bland stuffing is the worst! I’ve fallen victim to a plate of it myself more than enough times.

    • Thanks Brittany! It was sure fun to eat! Plus, I’m happy I get to make it again for actual Christmas!

  2. I love that you’re making stuffing post Thanksgiving and using cranberries and that you made this grain-free and paleo! Wow…you like a good challenge for yourself, don’t you :)

    • Interesting… is stuffing not served at Christmas in the US? Excuse my ignorance, this intrigues me! Yes. I LOVE recipe challenges. Bring it on :)

  3. Omg I am making this for xmas this year!! This looks so easy and straight forward with normal ingredients. Have you ever used willow creek organic grain co. Flax meal? I bought it thinking is was ground flax like bons red mill but it is super fine and thickens like psyillium husks. I was thinking of getting a magic bullet but wasnt sure if it would be used much but I think I need to get one haha. Need to ask for one from santa ;) Also beautiful photos!! What kind of camera would you recommend for a beginner?

    • It was really simple actually. Even though the post is rather long, the ingredients are easy to find and assemble! Bobs Red Mill ground flax is actually “milled flax” so it’s not finely ground like Willow Creek. You’ll get two very different results from using both. If you have the Willow Creek stuff, use it as the ground flax and the whole flax seed separately. Milled flax will also work, at 1/4 cup + 2 tbsp of milled flax. The recipe is pretty forgiving too, so I wouldn’t worry too much about it!

      If you make a lot of homemade dressings and little small things, the magic bullet is fantastic for it! I use mine every single day.

      As for the camera, I started on a Canon 50D and loved it! It was so, so much better than a Rebel. I’m lucky that my boyfriend had one just laying around otherwise I probably would have only been able to afford the rebel at first… but what a difference!

  4. This looks and sounds amazing Leanne! We are totally stuffing people (my husband always asks me to make LOTS and LOTS). My Grandmother insists that the main herb in stuffing is summer savory and she won’t eat her stuffing without it. That and sausage…This recipe might be on my New Year’s Day feast menu! Thanks Leanne – just pinned it!

    • Oh good, I’m glad. Some of the members of my family don’t like stuffing. So strange! I could eat it by the bowlful, just on it’s own. Happy Holidays, and thanks for pinning my recipe :)

    • I’ve turned into quite the fiend myself, too! As I was creating the gluten-free + vegan recipe roundup this morning, I realized just how many things I’ve made with cranberries this season. Gosh, I never want the season to end!!

    • Ya? You think? It’s worth a shot, totally. 1 egg is about 1/4 cup. Good luck! Let me know if you give it a whirl!

  5. great recipe! i really like how included the bread recipe. Our family is really trying to lighten up on our gluten and wheat intake over the holidays. Will have to give this recipe a go for sure!
    Happy Holidays (:

    • It made for a long, long post, but it was worth it! Happy Holidays to you as well, Dayanna :)

  6. I love everything about this post. I might just have to make the bread on its own this week!

    • Thanks Sarah, I’m glad you liked it! The bread on it’s own is so fabulous!

  7. My sister and I made the flax bread last night without eggs…we used 3 flax gels and 3 chia gels (so, yes, there was a ton of flax in it!) and the batter seemed less we that yours and the baking time was a little longer, however, it is one of the best things I’ve made! Slightly sweet and perfectly moist, great with almond butter or honey:) Thanks for another great recipe!

    • I am SO very happy that you’ve shared this with us! I’ll definitely have to try it egg-free now. Thanks for reporting back, Reya!

  8. Hello Leanne,
    I am curious… What type of nut flour would you recommend besides almond? I eat paleo and have an almond allergy :( I was thinking of substituting with brazil nut flour. What are your thoughts? Thanks so much for coming up with a stuffing recipe. I have missed stuffing like crazy!

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