Nothing is better than stuffing! Prepare this delicious low carb stuffing as a side dish around the holidays for everyone to enjoy!
Who doesn’t love stuffing? This fragrant, delicious mix of bread, vegetables, and spices is a hit at any table.
But generally, stuffing isn’t low carb as it’s made mainly from stale bread. This recipe changes that!
This low carb stuffing recipe uses our low carb cornbread that is then dried out and used in place of regular bread. It works super well as a low carb bread replacement and also adds some extra flavor from the cornbread.
The recipe uses all the best herbs for stuffing: thyme, oregano, basil, and the all-important sage. These herbs and the sautéed vegetables are then added to the cornbread and baked for extra crispiness.
This stuffing recipe is ready in under 30 minutes and no one would be able to tell it’s low carb and diabetes-friendly!
How to make low carb stuffing?
Step 1: Preheat your oven to 350F (175C) and measure out your ingredients.
Step 2: 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.
Note: It’s best to use slightly dry cornbread as it holds it’s shape better than fresh cornbread.
Step 3: While the cornbread is baking, add the butter to a pan over medium heat. Once the butter is hot, add the onion, celery, leeks, and garlic. Stir well and sauté for 5 – 7 minutes until the onions are translucent. Add in the basil, thyme, oregano, sage, salt and pepper and stir well. Cook for a further 5 minutes until the herbs are fragrant.
Step 4: Add the sautéed vegetables to the casserole dish with the cornbread. Pour the chicken stock over and mix well. Spread well in the baking dish.
Step 5: Bake for 20 – 25 minutes until the top has started to brown. Serve as is or use as a stuffing.
Tips for making the best low carb stuffing
Cornbread is a great low-carb ingredient to use in a stuffing recipe as it replicates bread very well. If you have another favorite low carb bread, you can also substitute it into this recipe in the same way you use the cornbread.
Roasted eggplant is another low carb option to replace the cornbread in this recipe. Simply cut the eggplant into cubes and salt it for 30 minutes. Then roast for 10 – 25 minutes until brown and add into the recipe.
If you want a meatier stuffing, then add in some grilled sausages, bacon or shredded chicken. This will instantly up the protein content and make this stuffing recipe even more flavourful.
For a lighter taste, add in some bell peppers, spring onions or grilled mushrooms. They will absorb the herb flavors and blend seamlessly into this low carb stuffing recipe.
The only thing to get right in this recipe for the perfect stuffing is the cornbread. Specifically the amount of moisture in the cornbread. Fresh cornbread still has a lot of moisture and can turn into mush. Dried out cornbread holds its texture better and absorbs flavors better too.
You can store this low carb stuffing in an airtight container for up to 5 days. The flavors will slowly infuse and intensify so this step makes the low carb stuffing taste even better!
Other healthy low carb recipes
If you liked this recipe, here are some other easy low carb recipes you might enjoy:
You can also read this roundup I created of 10 healthy dinner recipe for diabetics for even more great recipe ideas.
When you’ve made this low carb stuffing recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Low Carb Stuffing
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
- 1 tsp. minced garlic
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/4 tsp. dried sage
- 1 tsp. sea salt
- 1 tsp. ground black pepper
- 1/2 cup low-sodium chicken stock
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 5 - 10 minutes or until the cornbread is browned slightly and crisp.
- 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.
- Note: It’s best to use slightly dry cornbread as it holds it’s shape better than fresh cornbread.
- While the cornbread is baking, add the butter to a pan over medium heat. Once the butter is hot, add the onion, celery, leeks, and garlic. Stir well and sauté for 5 – 7 minutes until the onions are translucent. Add in the basil, thyme, oregano, sage, salt and pepper and stir well. Cook for a further 5 minutes until the herbs are fragrant.
- Add the sautéed vegetables to the casserole dish with the cornbread. Pour the chicken stock over and mix well. Spread well in the baking dish.
- Bake for 20 - 25 minutes until the top has started to brown. Serve as is or use as a stuffing.
Nutrition Info Per Serving
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