Paleo Christmas Stuffing | Stuffed Chicken Recipe.

paleo christmas stuffing

Every Christmas our Grandma or Mum will organise the turkey. The first couple Paleo Christmas’ we’d serve our turkey and leave the bread crumb stuffing off the plate. Not gonna lie, it always looked tasty BUT we knew the after effects wouldn’t be so fun. So last year we thought it was about time we made a Paleo Christmas Stuffing for our turkey!

paleo christmas stuffing We didn’t get the chance to photograph or share the recipe last year… because. Christmas! 

But this year we are organised! Yay! And because for some reason we only ever eat a whole turkey on Christmas we used our Paleo Christmas Stuffing for a whole chicken. We kind of prefer chicken anyway.

paleo christmas stuffing

It’s nutty, it’s fruity and oh so Christmas-sy! We know you’re gonna love it!

Let us know if you plan to use this recipe for your Christmas celebrations and we’d LOVE to see your Christmas Day foodie pictures! Tag us on Instagram or Facebook! #themerrymakersisters

Always merrymaking,

Emma + Carla

paleo christmas stuffing

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Paleo Christmas Stuffing
Serves 4
Prep Time
35 min
Cook Time
1 hr 30 min
Prep Time
35 min
Cook Time
1 hr 30 min
Stuff you need
  1. 1 whole free range/organic chicken (we used 1.5kg)
  2. 1 green apple diced
  3. 1 onion diced
  4. 1 cup fresh or frozen and thawed cranberries
  5. 1 cup macadamia nuts chopped
  6. 1/2 cup almond meal
  7. 1/4 fresh parsley chopped
  8. 3 tbs. ghee or coconut oil and extra for pan
  9. 1 tsp. cinnamon
  10. 1/2 tsp. ground nutmeg
  11. 2 eggs
  12. Salt and pepper to taste
Now what
For the stuffing
  1. Heat a little oil in a frying pan over medium-high heat.
  2. Add the onion, apple and cook until the apple is just soft (about 5 minutes).
  3. Transfer this to a bowl and stir through the almond meal, macadamia nuts, parsley, cranberries, spices and a little salt and pepper. Allow to cool.
  4. Once cool add the eggs and stir until combined.
For the chicken
  1. Preheat oven to 180°C (350°F) and get your deep baking tray ready.
  2. Fill the chicken cavity with the stuffing mix, be sure not to over fill.
  3. Close the cavity using skewers through the chicken skin. You could also tie the legs together with kitchen string.
  4. Place the chicken in the baking tray and rub with ghee or coconut oil.
  5. Place in oven for about 1.5 hours, you can check it's cooked by piercing the skin near the legs and if juice runs clear it's ready!
  6. Carve and serve with sides!
Merrymaker tip
  1. You will probably have extra stuffing, place on a lined tray and cook for about 20 minutes!
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation


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