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.
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
- 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
- In a large skillet, melt the butter. Cook the celery and onion together until soft, about 10 minutes.
- In a large bowl, mix the remaining ingredients, and 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 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
Originally published November 2015. Updated October 2017.