Thanksgiving dinner is historically loaded with carbs. I think it’s safe to say many of us go into a carb coma after eating all of those yummy comfort foods. But if you follow a keto or low carb diet, you may be looking for way to cut the carbs, but of course you want to keep all of the delicious flavor. This low carb stuffing recipe might be just what you need!
Stuffing is a part of Thanksgiving. Whether you actually stuff it inside or just make it outside of the turkey (actually this is known as dressing, but who calls it that?) Thanksgiving is not complete without it.
So for those of us cutting way back on carbs, what do we do? That’s easy. We replace the carbs with veggies. This recipe uses chopped cauliflower in place of breadcrumbs making it a whole lot healthier and a whole lot more compliant with your chosen lifestyle.
Can you say yum?
Now, you can buy a low carb stuffing mix. They do sell it if you can find it, but this recipe is a super healthy option.
Combined with tender veggies, you can’t go wrong.
Just look at all that great texture!
You could add some ground beef or ground sausage to this recipe if you wanted. My grandmother used to make her stuffing (dressing) with it and it was amazing. Just brown a pound of it and add it to the recipe. And you could as easily make vegan stuffing, whatever works best for you.
Low Carb Stuffing
This recipe doesn’t just have to be for Thanksgiving either. It makes a filling meal any time of the year, or a great compliment to my keto pork chops with homemade ranch seasoning.
Low Carb Stuffing
- 1 1/2 tablespoons Olive Oil
- 1 cup Diced Onion about half a large onion
- 1 cup Chopped Celery
- 1 cup Sliced mushrooms cut very small
- 1 1/2 tablespoons Minced Garlic
- 6 cups Cauliflower cut very small
- 2 tablespoons Minced fresh parsley
- 3/4 teaspoon Sea Salt
- 1/2 cup Chicken or turkey broth low sodium
- 1/2 cup Pork rinds crushed
- 1 teaspoons Ground sage
- 1/2 teaspoons Ground thyme
- 1/2 teaspoon Ground marjoram
- 1/4 teaspoon Ground rosemary
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Black pepper
- Heat the olive oil in a large frying pan on medium-high heat. Add in the onion, celery and garlic and cook, stirring frequently, until the onion is golden brown and tender, about 8 minutes.
- Reduce the heat to medium and stir in the cauliflower. Cook until the cauliflower just begins to soften and brown, stirring frequently, or about 10 minutes.
- Add in the parsley, other seasonings and pork rinds and cook one minute.
- Stir in the broth, cover, and cook until the cauliflower is tender and the liquid is absorbed, about 10 minutes.