Paleo Kishka (stuffing)

This is a gluten and grain-free version of a traditional Jewish soul food called Kishka (or stuffed derma). Typically, people buy prepared kishka (usually made with matzo meal or flour) from a Jewish Deli. It reminds me of a smooth stuffing. I enjoy it with scrambled eggs or served as a side dish. This recipe is easier then others since you are not stuffing it into a sausage casing; plus clean up is a breeze with the silicon baking cups.
Servings 12 people


  • 1 small onion chopped
  • 1 medium carrot chopped
  • 1 stalk celery chopped
  • 2 cloves minced garlic
  • .125 tsp smoked paprika
  • 1 tsp salt
  • .5 tsp white pepper
  • .75 cup blanched almond meal
  • .25 cup tapioca starch
  • 6 tbsp animal fat


  1. Preheat oven to 350F.
  2. Add chopped onions, carrots and celery to the Blendtec (or other high speed mixer/food processor) until it forms a paste.
  3. Add the remaining ingredients and blend until smooth.
  4. Pour into silicon baking cups and cooked for 60 minutes at 350F or until brown on top.

Recipe Notes

These will become more solid as they cool. Serve warm.

You can substitute all almond meal for the tapioca/almond meal blend, but the texture will not be as smooth. Tallow, bacon fat or coconut oil can be used as alternative fats. These do freeze excellently.

I prefer using pastured lard but chicken fat is more traditional.

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