Low Carb Stuffing
Low Carb Stuffing is a great, healthy take on the traditional turkey stuffing recipe, made possible with low-carb bread. It's a Thanksgiving stuffing recipe everyone is sure to enjoy!
Notes
You might choose not to stuff the turkey if you like the crispiness of oven stuffing. This holds up nicely both inside the turkey or outside.
Learn more about and see more recipes from Diabetesdaily.com/recipes/ at our blog, starting with this amazing Curried Butternut Squash Soup.
Why You'll Love This Recipe
Here are the top 5 reasons why you should make our delicious Low Carb Stuffing recipe:
1. Healthier Alternative: By using low-carb bread, this stuffing is lower in carbs and calories compared to traditional stuffing recipes. It's a great option for those looking to enjoy a healthier Thanksgiving meal without sacrificing taste.
2. High in Protein: Our Low Carb Stuffing is packed with protein from the turkey and eggs, making it a satisfying and filling side dish. It's a great way to add more protein to your holiday meal.
3. Great Flavor: Despite being low in carbs, this stuffing is still full of flavor thanks to the mix of herbs, vegetables, and seasonings. Each bite is bursting with delicious savory goodness.
4. Easy to Make: This recipe is simple and straightforward, perfect for anyone looking to whip up a tasty side dish without a lot of fuss. It's a great option for busy holiday cooks.
5. Crowd-Pleaser: Whether you have guests who are watching their carbs or just looking for a delicious stuffing alternative, our Low Carb Stuffing is sure to be a hit at your Thanksgiving table. It's a recipe that everyone can enjoy, making it a must-have for your holiday feast.
Cooking Time1 hr
Ingredients
- 12 slices low-carb white or wheat bread, lightly toasted
- 2 1/2 teaspoons unsalted butter
- 1/2 yellow onion, finely chopped
- 1 stalk of celery, chopped
- 1 egg, lightly beaten
- 3/4 cup chicken stock
- 3/4 teaspoon fresh sage, chopped
- 1/2 teaspoon fresh garlic, chopped
- Kosher salt
- Fresh ground black pepper
Instructions
- Toast the bread and let it sit out overnight, until hard.
- Preheat oven to 325 degrees F.
- Lightly grease a medium size baking dish.
- Crush the bread into crumbs with a rolling pin and place the crumbs in a large bowl.
- Melt the butter in a medium saucepan over medium heat.
- Stir in the onion and celery and slowly cook until the onion starts to turn translucent and the celery softens.
- Remove from heat and drain out the excess liquid.
- Mix the eggs and chicken broth into the bread crumbs.
- The mixture should be moist, but not too mushy.
- Use water, if necessary, to attain desired consistency.
- Mix in the onion, celery, sage, garlic, salt and pepper.
- Press the mixture into the baking dish.
- Bake 1 hour in the preheated oven, or until the top is brown and crisp.
