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Home » Recipes » Easy Low Carb Stuffing

Christel OerumBy Christel Oerum on November 14, 2019, Updated November 23, 2020
Recipes

Easy Low Carb Stuffing

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This delicious Low Carb Stuffing is hearty, packed with flavor, and so easy to make! Prepare it with either leftover cornbread or roasted eggplant for a side dish everyone will love.

Low carb stuffing in a baking dish with a spoon scooping out a serving

Who doesn’t love stuffing? This fragrant, delicious dish made with bread, vegetables, and spices is a hit at any table.

Most stuffing recipes call for bread, which packs in a lot of empty carbs that can cause unwanted blood sugar spikes. But this recipe for low carb stuffing changes that!

To reduce the carbs in stuffing, simply replace the traditional bread with low carb cornbread or roasted eggplant. It’s so easy, and the final result is always a huge crowd-pleaser.

I love using our cornbread for this recipe! I just throw together the bread the day before so that it has a little time to dry out, then it’s ready to go once I need it. The taste and texture turn out just like a traditional stuffing!

This recipe also uses all the best herbs: thyme, oregano, basil, and the all-important sage. These herbs and the sautéed vegetables add so much flavor and crunchiness to the dish.

Best of all, this stuffing can be ready in under 30 minutes. And no one will be able to tell it’s low carb and diabetes-friendly!

How to make low carb stuffing

This recipe is wonderfully easy to make. Your herbs and veggies come together in one pot on the stove, then simply add the mix plus the chicken stock to the cornbread and bake!

Step 1: Preheat your oven to 350F (175C).

Ingredients for the stuffing in individual bowls

Step 2: In a large casserole dish, add the cubed cornbread. Drizzle with olive oil and mix well.

Step 3: Bake for about 8-10 minutes or until the cornbread is browned slightly and crisp. 

Step 4: While the cornbread is baking, add butter to a pan over medium heat. Once hot, add the onion, celery, leeks, and garlic. Sauté for 5 – 7 minutes until the onions are translucent.

Step 5: Add the basil, thyme, oregano, sage, salt, and pepper. Stir to combine, then cook for another 5 minutes until the herbs are fragrant. 

Frying the vegetables in a pan with the herbs

Step 6: Add the sautéed vegetable mix to the casserole dish, pour in the chicken stock, then mix everything together so the ingredients are evenly distributed.

Vegetables added to the cornbread in a casserole dish

Step 7: Bake for 20 – 25 minutes until the top has started to brown.

That’s all it takes. You can serve as-is, or use it as the stuffing for your holiday turkey!

How to substitute eggplant for the cornbread

If you’d rather use a veggie in place of bread for this recipe, roasted eggplant is a great option!

Start by cutting the eggplant into cubes. Salt the cubes well, then allow them to sit for 30 minutes. After, use a towel to wipe away any moisture drawn out by the salt.

Then, simply roast the eggplant cubes for 10 – 25 minutes at 350ºF until nice and brown. Once they’re ready, just use them in place of the cornbread cubes and follow the rest of the recipe as usual.

Baked stuffing ready to be served, as seen from above

Using the right kind of bread

Our cornbread is a great low-carb alternative to the bread you usually find in stuffing. It turns out perfect every time!

However, if you have a different store-bought or homemade low carb bread that you enjoy, you can use that in place of the cornbread for this recipe.

Whatever kind of bread you decide to use, one very important tip is to make sure you let your bread dry out a bit. Fresh bread, including our cornbread recipe, holds a lot of moisture. This can turn into mush in the stuffing, which we don’t want.

Dried out bread, on the other hand, holds its texture better and absorbs more flavor.

So no matter what kind of bread you use, make sure you bake it at least a day in advance!

Variations for your stuffing recipe

In the mood for a meatier stuffing? Some grilled sausages, bacon, or shredded chicken will make a great addition! They’ll increase the protein content and add even more delicious flavor.

On the other hand, if you’re looking for a lighter taste, add in a few more veggies. Some bell peppers, spring onions, or grilled mushrooms are all excellent options. They’ll absorb the herb flavors and blend seamlessly into the stuffing. 

Spoon serving up some stuffing from the casserole dish

Storage

Stuffing can be stored in an airtight container in the refrigerator for up to 5 days.

This will also give the flavors even more time to infuse and intensify, so you may discover that this dish is even tastier the next day! It’s perfect for leftovers or for getting a head-start on your holiday cooking.

Other healthy low carb recipes

Looking for more delicious, low-carb side dishes? Here are a few of my favorites that I know you’ll love:

  • Keto Green Bean Casserole
  • Roasted Cauliflower Mash
  • Keto Broccoli Casserole

For even more tasty recipe inspiration, check out this roundup of 10 healthy dinner recipes for diabetics!

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card

Low Carb Stuffing

This delicious Low Carb Stuffing is hearty, packed with flavor, and so easy to make! Prepare it with either leftover cornbread or roasted eggplant for a side dish everyone will love.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Author:Christel Oerum
Servings:6 servings
4.25 from 4 votes
Review Print

Ingredients

  • 3 cups cubed low-carb cornbread (or other low-carb bread)
  • 2 tbsp. olive oil
  • 3 tbsp. unsalted butter
  • 1 medium onion (chopped)
  • 2 stalks celery (chopped)
  • ¼ cup leeks (thinly sliced)
  • 1 tsp. minced garlic
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • ½ tsp. dried thyme
  • ¼ tsp. dried sage
  • 1 tsp. sea salt
  • 1 tsp. ground black pepper
  • ½ cup low-sodium chicken stock
US Customary – Metric

Instructions

  • Preheat your oven to 350F (180°C).
  • In a large casserole dish, add the cubed cornbread. Drizzle with olive oil and mix well.
  • Bake for about 8-10 minutes or until the cornbread is browned slightly and crisp.
  • While the cornbread is baking, add butter to a pan over medium heat. Once hot, add the onion, celery, leeks, and garlic. Sauté for 5 – 7 minutes until the onions are translucent.
  • Add the basil, thyme, oregano, sage, salt, and pepper. Stir to combine, then cook for another 5 minutes until the herbs are fragrant.
  • Add the sautéed vegetable mix to the casserole dish, pour in the chicken stock, then mix everything together so the ingredients are evenly distributed.
  • Bake for 20 – 25 minutes until the top has started to brown.

Recipe Notes

This recipe is for 6 servings of stuffing.
We recommend using our low carb cornbread as the bread in this recipe, but any low carb bread is fine to use.
Make sure the bread you use has at least a day to dry out. Too much moisture in freshly-baked bread can lead to a soggy stuffing.
To substitute eggplant for cornbread, slice the eggplant into cubes and salt it to draw out the moisture. After 30 minutes, wipe away any excess moisture and roast the eggplant for 10-25 minutes at 350ºF until brown. Follow the rest of the recipe as usual.
Feel free to add sausage, bacon, or shredded chicken for a meatier dish. 
To include more vegetables, consider adding bell papers, spring onions, or grilled mushrooms.
This dish can be stored in an airtight container in the refrigerator for up to 5 days. The flavors will intensify the longer it’s stored, so it’s a great dish to make ahead of time!

Nutrition Info Per Serving

Nutrition Facts
Low Carb Stuffing
Amount Per Serving
Calories 282 Calories from Fat 206
% Daily Value*
Fat 22.9g35%
Saturated Fat 9.8g49%
Trans Fat 0g
Polyunsaturated Fat 1.2g
Monounsaturated Fat 6.5g
Cholesterol 108.5mg36%
Sodium 612.4mg26%
Potassium 239.4mg7%
Carbohydrates 9.7g3%
Fiber 3.9g16%
Sugar 5.3g6%
Protein 9.4g19%
Net carbs 5.8g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: keto stuffing recipe, low carb stuffing
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Categories: Recipes Tags: Side dishes

Christel Oerum

About Christel Oerum

Christel is the founder of Diabetes Strong. She is a Certified Personal Trainer specializing in diabetes. As someone living with type 1 diabetes, Christel is particularly passionate about helping others with diabetes live active healthy lives. She’s a diabetes advocate, public speaker, and author of the popular diabetes book Fit With Diabetes.

View all posts by Christel Oerum

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Reader Interactions

Comments

  1. AvatarKimberly Buller says

    November 22, 2020 at 4:18 pm

    Low-Carb Stuffing
    I see in the directions it says to add leeks. Leeks are not on the ingredient list, how much do I add? Thanks!

    Reply
    • Tobias OerumTobias Oerum says

      November 23, 2020 at 1:57 am

      Thank you for catching that mistake. We have added the leeks to the ingredients list.

      Reply

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