This seasonal cranberry-walnut Thanksgiving is perfect for your holiday table. The lower-glycemic fruits make it friendly for a low-carb diet. Almond-flour and no wheat ingredients make it a gluten-free stuffing alternative.
This recipe is inspired by Delia Smith, a well-known food writer in the UK. It's 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, I have substituted cranberries which have the dual effect of making the stuffing lower carb and also adding a little extra seasonal color and flavor.
If you are currently avoiding fruit on your low-carb plan, then this recipe may not be for you. However, it is very special and worth the extra carbs if you can fit them in!
Cranberry and walnut stuffing recipe
Makes 15 (1/2-cup) servings.
- 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
- Melt the butter in a large skillet; cook the celery and onion together until soft (about 10 minutes).
- Mix the remaining ingredients in a large bowl; add the celery and onion mixture.
- Use the mixture to stuff the turkey, weighing the bird before roasting to calculate the correct cooking time. Roast as directed.
Per serving: 7.0g carbs, 2.8g fiber, 18g total fat, 26mg cholesterol, 7g protein, 120mg sodium, 216 calories
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