Recipe

Low Carb Stuffing

I’ve been making this low carb stuffing for the last 5 Thanksgivings. We love the sausage, mushrooms, celery, etc., but I’ve changed out the “bread” a few times. I’ve used soul bread and cornbread. The cornbread is by far our favorite! This year, I MAY try a mix of soul bread and corn bread or I may just skip it altogether. Truthfully, David and I would rather spend our carbs on something else!

Low Carb Thanksgiving Stuffing Recipe

It’s a two-step process, so here’s the first part. You have to make the LC “bread” and bread crumbs first. To do that, you can use your favorite bread recipe, but I’ve found this one works really well. Because I want it to dry out, I bake it in a flat jelly roll pan or a glass baking dish–the thinner the better. After baking, crumble or cube it and let it dry out overnight in the oven with the light on and door ajar.

It’s definitely more of a “cornbread” stuffing.
Use 2 cups almond flour
4 beaten pastured eggs
2 tsp baking powder
1 tsp salt (omit if using commercial broth that has a lot of sodium)
5 tablespoons melted butter (salted)
1/2 tsp garlic powder

Mix almond flour and baking powder, add eggs and melted butter. Mix well. Spread in a well greased baking dish or cast iron skillet. Make as thin as possible to have more “crust”. Bake at 325° for about 25 minites. Allow to cool and then crumble or cube and allow to dry out for stuffing. I leave it crumbled on a baking sheet overnight in the oven with the oven light on and the door ajar.

***For fewer overall carbs, make only half of the breadcrumb recipe.

For the rest of it:
1 lb sausage
1/3 cup onion, finely chopped
1 cup chopped mushrooms, Bella and or shirataki (optional)
1/2 cup celery, finely chopped
1 clove garlic
1 tablespoon butter
1 tsp sage
2 eggs
1/2 cup chicken broth (I use homemade broth that has very little sodium. Adjust salt if you are using a salty brand)
1/4 cup heavy cream

Brown 1 lb of your favorite sausage or ground pork (might be lower carb). As it browns, add chopped onion, mushrooms (i mix shiratake and bella) and chopped celery, and a clove or two of garlic. As it all browns add 1 tablespoon of butter, 1 tsp sage, and salt and pepper. Set aside to cool.

Mix two well beaten eggs, 1/2 cup chicken broth, and 1/4 heavy cream. Toss together cooled sausage mixture, bread crumbs from above and the egg mixture. Spread into a glass baking dish and bake at 350° for 25-30 minutes (until browned).

Mushrooms can be omitted if you don’t care for them.

Categories: Recipe

2 replies »

  1. THIS is the recipe that led me to your YouTube channel several years ago, and we’ve had it every Thanksgiving since then! Thank you!

  2. I can’t believe this recipe has been on youtube all along and I’m just now finding it. Got the bread mixture done and crumbled and the sausage mixture cooling in the fridge. All I have to do now is put it together right before lunch. Thanks again Kristie for everything. Heartfelt gratitude for having you in my life!!

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