If there’s one side dish on our holiday table that gets as much attention as the turkey, it’s this Paleo Apple Pine Nut Stuffing. That perfect little kiss of sweetness from the honeycrisp apples, the buttery richness of the toasted pine nuts, all those gorgeous fresh herbs, and then that crispy sage butter poured over the top right before it goes into the oven? I’m telling you, your mouth will be amazed and nobody at that table will miss the traditional version for even a second. This one has been a Back Porch Paleo holiday staple since 2017 and it deserves a proper home on the blog!
The base is your favorite paleo sandwich bread cut into cubes and toasted until golden and dried out, which gives the stuffing that perfect texture that soaks up all the flavors without going mushy. I love using my Paleo Sandwich Bread here because the cassava flour base absorbs the broth beautifully and holds its shape. My Gluten Free Sandwich Bread is an equally stellar choice if that’s what you have on hand. Either way, toasting those cubes is a step you absolutely don’t want to skip and the good news is you can do it a day ahead to save yourself time on the big day!
Why This Paleo Stuffing Works So Well
Most stuffing recipes are loaded with celery, and you will not find it here. I am not a huge celery fan and this paleo apple pine nut stuffing doesn’t need it, but feel free to add it if your taste buds need it! What it does have is a Vidalia onion that gets sauteed in butter until soft and golden, diced Honeycrisp apple for that sweet contrast, toasted pine nuts that add the most gorgeous buttery richness, and a trio of fresh sage, rosemary, and thyme that makes the whole kitchen smell like Thanksgiving. And then that finishing move: the sage infused butter poured over the top before baking. That right there is what takes this stuffing to a whole new level, right?!
Ingredients You’ll Need
Here’s a quick look at what goes into this paleo apple pine nut stuffing. Full amounts are in the recipe card below.
For the Stuffing Base
Five to six cups of my paleo sandwich bread, cubed and toasted with avocado oil, salt, ground celery seed, and garlic powder. The seasoning on those croutons is what gives the stuffing its savory backbone. Salted butter for sauteing, a medium Vidalia onion, half a cup of diced Honeycrisp apple, pine nuts (toasted!), fresh sage, rosemary, and thyme, salt, black pepper, and good quality chicken bone broth (vegetable broth works beautifully for a vegetarian version). A little extra butter dotted over the top before baking and a handful of fresh sage leaves for that gorgeous crispy garnish.
A Note on the Pine Nuts
Please toast your pine nuts before adding them! It takes just a few minutes in a dry skillet over medium heat and the difference in flavor is remarkable. Toasted pine nuts have a depth and nuttiness that raw ones simply don’t, and in a dish where they’re a featured ingredient that little extra step really matters. Keep a close eye on them since they go from golden to burned very quickly, and when isn’t a perfectly toasted nut worth the attention?! If you want to sub in a different nut, go for it…pecans would be lovely here.
How to Make Apple and Pine Nut Stuffing
Preheat your oven to 375°F degrees. Toss the bread cubes with avocado oil, salt, celery seed, and garlic powder, spread on a baking sheet, and toast until golden and dried out, about 10 to 12 minutes. Set aside in a large mixing bowl.
In a large skillet melt the butter over medium heat and saute the diced onion until soft and translucent, about 5 minutes. Add the diced apple, toasted pine nuts, sage, rosemary, thyme, salt, and pepper and saute another 2 to 3 minutes until fragrant and everything smells absolutely incredible. Pour this mixture over the toasted bread cubes and toss to combine. Pour the chicken broth evenly over the top and toss again gently until the bread has absorbed the broth.
Transfer to a buttered baking dish, dot the top generously with the remaining butter, cover and bake at 375°F degrees for 25 to 30 minutes. Then uncover and bake an additional 10 to 15 minutes until the top is golden and a little crispy. While it finishes baking, melt a little extra butter in the same skillet over medium heat until foamy and just starting to brown, then toss in your fresh sage leaves and stir until they are crispy and fragrant. Pour this sage butter all over the top of the stuffing right before serving. Trust me on this one – it’s the holiday flex your guest will love!
Tips for the Best Holiday Stuffing
Toast the bread cubes a day ahead. This is a great make-ahead tip that saves you precious oven and counter space on Thanksgiving Day. Once toasted and cooled, store in an airtight container at room temperature overnight and proceed with the recipe the next day.
Toast your pine nuts first. A dry skillet over medium heat, just a few minutes, stirring constantly. Watch them closely since they burn fast. This one step makes a genuinely noticeable difference in the final dish.
Don’t skip the sage butter finish. It is what takes this from a good stuffing to a truly scrumptious one. The crispy fried sage leaves are also gorgeous as a garnish and make this dish look really special on the holiday table.
Use fresh herbs when possible. Dried herbs work in a pinch (see the recipe card for substitution amounts) but fresh sage, rosemary, and thyme give you a brightness and fragrance that dried simply can’t match. And when isn’t fresh from the herb garden a grand choice?!
Can This Stuffing Be Used to Stuff a Turkey?
Yes it can! If you’re stuffing a turkey or chicken, prepare the stuffing through the point of combining all the ingredients but before adding the broth. Loosely fill the cavity of your bird, remembering not to pack it too tightly since the stuffing will expand as it cooks. Adjust cooking time accordingly and make sure the stuffing reaches an internal temperature of 165°F degrees. Any extra stuffing bakes beautifully in a dish alongside the bird.
More Holiday Table Favorites
- Paleo Sandwich Bread – the perfect bread base for this stuffing
- Gluten Free Sandwich Bread – the GF option that works beautifully here too
- Gluten Free Dinner Rolls – for the rest of the holiday table
- The OG Paleo Pie Crust – because Thanksgiving needs pie!
- Apple Cider Pie Filling – a natural companion to this apple stuffing
- Browse all Holiday + Seasonal recipes
Apple and Pine Nut Stuffing (Paleo + Gluten Free)
Course: Side DishesCuisine: AmericanDifficulty: Easy8
servings20
minutes25
minutesIngredients
5-6 cups Paleo Sandwich Bread or GF Sandwich Bread, cut into 1″ inch cubes
2 Tbsp Avocado Oil
½ tsp Real Salt (Redmond)
¼ tsp Ground Celery Seed
¼ tsp Garlic Powder
Stuffing
½ cup Salted Butter (can sub ghee)
1 whole Vidalia Onion, medium, diced
½ cup Honeycrisp Apple, diced (or apple of choice)
½ cup Pine Nuts, toasted, can sub nut of choice or omit as needed
1 Tbsp Fresh Sage, finely chopped (or ¼ tsp dried)
1 Tbsp Fresh Rosemary, finely chopped (or ¼ tsp dried)
1 Tbsp Fresh Thyme, finely chopped (or ¼ tsp dried)
¼ tsp Real Salt (Redmond)
¼ tsp Black Pepper
1½ cups Chicken Bone Broth (can sub vegetable broth)
Sage Butter Topping
¼ cup Salted Butter (can sub ghee)
6-8 Fresh Sage Leaves
Directions
- Preheat oven to 375°F. Toss bread cubes with avocado oil, salt, celery seed, and garlic powder. Spread on a baking sheet and toast until golden and dried out, 10-12 minutes. Transfer to a large mixing bowl.
- In a large skillet melt ½ cup butter over medium heat. Add diced onion and saute until soft and translucent, about 5 minutes.
- Add diced apple, toasted pine nuts, sage, rosemary, thyme, salt, and pepper. Saute another 2-3 minutes until fragrant.
- Pour onion and apple mixture over the bread cubes and toss to combine. Pour chicken broth evenly over the top and toss gently until broth is absorbed.
- Transfer to a buttered 9×13 baking dish. Dot the top with additional butter if desired. Cover and bake at 375°F for 25-30 minutes, then uncover and bake an additional 10-15 minutes until the top is golden and crispy.
- While stuffing finishes baking, melt ¼ cup butter in the same skillet over medium heat until foamy and lightly browned. Add fresh sage leaves and stir until crispy. Pour sage butter all over the top of the stuffing just before serving.
Notes
- Toast bread cubes a day ahead and store in an airtight container to save time. Toast pine nuts in a dry skillet first — it makes a noticeable flavor difference. For vegetarian: sub vegetable broth for chicken broth. This stuffing can also be used to stuff a turkey or chicken — fill loosely and cook to 165°F internal temp.
If you make this Apple and Pine Nut Stuffing I’d love to see it on your holiday table! Tag me on Instagram or drop a comment below. This one has been feeding our family for years and I’m so glad it finally has its proper place here on the blog. Happy holiday cooking! 🍂
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