Bread-Free Roasted Vegetable Stuffing {AIP, paleo}

Okay, I know that title sounds like an oxymoron.

Stuffing is bread, and so how can one possibly have bread-free stuffing??

But this low-carb, roasted vegetable stuffing might just convince you that bread is not a necessary part of the equation.

Bread-Free Roasted Vegetable Stuffing |

This 4-ingredient stuffing is so simple, easy, and full of cozy flavor.

Caramelized roasted cauliflower comes together with earthy roasted mushrooms and a variety of finely chopped fragrant herbs.

We’ll mix those savory roasted vegetables with some sausage (because what is stuffing without sausage??) and we have a delicious, low-carb stuffing that rivals any traditional bread-based stuffing!

Bread-Free Roasted Vegetable Stuffing |

I’ve actually never really been a fan of traditional bread-based stuffing… I didn’t like that it felt like a savory, randomly crispy, loose, vegetable-y attempt at bread pudding!

This roasted vegetable stuffing is much more to my liking, and makes me kind of happy that I can’t eat “normal” glutenous stuffing!

Bread-Free Roasted Vegetable Stuffing (paleo, AIP) |

I can’t wait to serve this savory, fragrant stuffing at my holiday dinners this year.

I hope it earns a spot at your table too!

Bread-Free Roasted Vegetable Stuffing (paleo, AIP) |

Bread-Free Stuffing {AIP, paleo}

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4-6 servings


  • 1 small head cauliflower, broken into small, 1-inch sized florets 
  • 8 ounces baby bella mushrooms, cubed
  • 1 tablespoon fresh oregano, diced
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup olive oil
  • 2 teaspoons sea salt
  • 1 pound sausage meat (I used a nightshade-free sweet Italian sausage)


  1. Preheat the oven to 400 degrees F.
  2. Combine the cauliflower florets, cubed mushrooms, fresh oregano, fresh thyme, olive oil and sea salt in a large bowl. Toss with a large wooden spoon to evenly combine and coat all ingredients. Spread the mixture in a thin, even layer on a baking sheet. Roast for 25 minutes or until fragrant and cauliflower is beginning to brown.
  3. In the meantime, cook the sausage in a large skillet until no pink remains. As the sausage cooks, break it apart into small pieces.
  4. When the vegetables have finished cooking, remove the baking sheet from the oven. Carefully add the cooked sausage to the vegetables, tossing gently to evenly distribute. (I found that a metal spatula worked best to lift and turn the vegetables without smashing them.)
  5. Sprinkle the stuffing with additional fresh thyme leaves if desired and serve!

Bread-Free Roasted Vegetable Stuffing |

I’m sharing this cozy, savory stuffing at the paleo AIP recipe roundtable!


  1. says

    Love this idea! May make it this week before Thanksgiving just because I can’t wait that long, ha! I bet garlic-artichoke chicken sausage would also be totally awesome with this…my mouth is watering already!

    • says

      Dana! Thanks so much!!! Yes, it really is so delicious. I looooove the idea of garlic-artichoke chicken sausage in this! Where do you even buy that?! I need it in my life ASAP!