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3 Low-Carb Stuffing Recipes so Good, You Won't Even Know There's No Bread

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A carb-free holiday sucks, unless your chowing down on these delish stuffings

You could be a keto recipe fanatic who worships at the alter of all things paleo, but even the most die-hard devotees have to admit that the holidays kinda suck when you are trying to avoid starches and carbs — because... stuffing. Let's be real. You can keep the turkey, but stuffing — in all it's carbohydrate-laden glory — is the best thing about Thanksgiving. But just like everything else in our low-carb lives, we have the ability to hack our way to stuffing that is even better than the traditional variety.

With a couple of strategic swaps, stuffing recipes can be converted into low-carb masterpieces you can serve to any member of the family — whether they are low-carb or not.

More: Girl, You Don't Need an Oven to Cook Your Thanksgiving Turkey

Note: Generally, the amounts in these recipes will stuff a medium- to large-size turkey for a family gathering. As a rule of thumb, use a third to half the recipe to stuff a chicken or to roast separately in a pan to serve with pork. To roast separately from the turkey, butter a suitably sized baking pan, spoon the mixture in, and smooth the top. Bake at 350 degrees F for 45 to 60 minutes, until the top is crispy.

Cranberry and walnut stuffing recipe

This recipe is a version of a traditional American recipe. Like many recipes for stuffing, the original recipe contained apples, but as apples are a higher-carb fruit, we have substituted cranberries, which have the dual effect of making the stuffing lower carb than the regular recipe and also adding a little extra seasonal color and flavor.

Yields 15 (1/2-cup) servings

Ingredients:

  • 2 tablespoons salted butter
  • 1-1/2 cups onion, chopped
  • 2 cups celery, chopped
  • 2 cups cranberries (fresh or defrosted if fresh-frozen) 
  • 1 cup walnut pieces
  • 1-1/2 cups almond flour
  • 1 pound ground pork
  • 3 tablespoons lemon juice
  • 2 teaspoons ground thyme
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon ground pepper, or to taste

Directions:

  1. In a large skillet, melt the butter. Cook the celery and onion together until soft, about 10 minutes.
  2. In a large bowl, mix the remaining ingredients, and add the celery and onion mixture.
  3. Use the mixture to stuff the turkey, weighing the bird before roasting to calculate the correct cooking time. Roast as directed on the package.

Per serving: 7.0 grams carbs, 2.8 grams fiber, 18 grams total fat, 26 milligrams cholesterol, 7 grams protein, 120 milligrams sodium, 216 calories

Next: Pork, sage and onion stuffing recipe

Originally published November 2015. Updated October 2017.

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