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Paleo Chestnut & Bacon Stuffing

5 from 17 votes

paleo chestnut and bacon stuffing via food by marsI nearly titled this post “The too-late stuffing” but then I realized it’s never too late for stuffing… I never stuff my bird because I like to keep it simple and am mortified of failing at it LOL. So suffice to say, I can make stuffing for any darn holiday I please, turkey or no turkey! This Paleo Chestnut Stuffing came to me the Wednesday before Thanksgiving, or “pre-day” as I call it where I cook the bulk of the sides that can be prepped beforehand. I had just found some beautiful chestnuts that I originally thought we’d just snack on, but then seeing all the stuffings around on Insta… I got major FOMO. So boom, the idea was born!!

paleo chestnut and bacon stuffing via food by mars

I used Legit Bread because I find that it absorbs very well (makes a killer French Toast too), use any bread you like best! As for the chestnuts, let’s talk about how you find great chestnuts. Nix getting them in a bag if you can help it, there’s often a mix of moldy ones in there and you can’t weed them out. Try to pick them one-by-one, you want to squeeze on them to make sure they’re hard instead of soft with air inside them (those are usually moldy). The rest is a class mix of fresh herbs, a little extra oomph from the bacon, and delicious broth!

paleo chestnut and bacon stuffing via food by mars

paleo chestnut and bacon stuffing via food by mars

Paleo Chestnut & Bacon Stuffing

5 from 17 votes
Made with paleo bread, chestnuts, veggies, herbs and BACON! This stuffing is easy and will please your crowd.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 6 people


  • 1/2 loaf favorite paleo bread (approx. 8 slices)
  • 12 fresh chestnuts (in their shells)
  • 6 slices bacon
  • 3 stalks celery
  • 1/2 large yellow onion
  • 1 bunch fresh rosemary, thyme, and sage
  • pinch cinnamon
  • pinch sea salt and pepper
  • 1/2 stick grass-fed butter
  • 4 slices bacon
  • 1 egg, beaten
  • 1 cup vegetable broth (or your favorite broth)


  • Prep bread crumbs: Let bread (if frozen) come to room temperature, slice into cubes and toast for 20 minutes (flip half/way) on 350f degrees in the oven on a baking sheet.
  • Prep chestnuts: Soak chestnuts in hot water for one minute, dry them and then cut a cross on chestnuts. Roast them for 30 minutes on 375f degrees. Peel when cool and chop into small pieces.
  • Saute bacon pieces until crispy, pull bacon bits out on a plate and set aside, using the bacon fat - cook the chopped onions and celery pieces for 3-4 minutes until soft.
  • De-stem your fresh herbs, chop them up slightly. Start with 1 Tbsp of each and add to your sauteed veggies.
  • Add the butter slowly while stirring on low heat, next add the chopped chestnuts. Add another Tbsp of each herb and season with cinnamon, salt, and pepper to taste.
  • IF YOU'RE PREPPING THIS THE DAY BEFORE: pour this mixture when all soft and well combined after a few minutes over the bread cubes in a baking dish. Cover and refrigerate. The next day before cooking, you can add the egg and broth, stir and bake.
  • IF YOU'RE MAKING TO EAT DAY OF: Pour mixture over the bread cubes in your baking dish. Beat an egg and add to broth, whisk and pour over your mixture. Stir it a bit and bake for 375f degrees for 30-35 minutes.

paleo chestnut and bacon stuffing via food by mars


Hope you enjoy!
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-Alison Marras
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  1. Absolutely loved this. The saltiness from the bacon, the crunch from the chestnuts—perfection! Wouldn’t have changed a thing, honestly. So nice to have a different kind of stuffing at the table.

  2. What is not to love about this stuffing!! I made it for some chicken. My favorite part about the stuffing was, of course, the bacon! 🙂 I’m making this again at Thanksgiving.

  3. I have been searching for stuffing recipes for Thanksgiving and I think I just found the one I will be making. Looks incredible and full of my favorite flavors for stuffing.

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