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.
Ingredients
- 3 cups cubed low-carb cornbread, (or other low-carb bread)
- 2 tablespoon olive oil
- 3 tablespoon unsalted butter
- 1 medium onion, (chopped)
- 2 stalks celery, (chopped)
- ¼ cup leeks, (thinly sliced)
- 1 teaspoon minced garlic
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon dried sage
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- ½ 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 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.
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
% Daily Value*
Fat
22.9
g
35
%
Saturated Fat
9.8
g
49
%
Trans Fat
0
g
Polyunsaturated Fat
1.2
g
Monounsaturated Fat
6.5
g
Cholesterol
108.5
mg
36
%
Sodium
612.4
mg
26
%
Potassium
239.4
mg
7
%
Carbohydrates
9.7
g
3
%
Fiber
3.9
g
16
%
Sugar
5.3
g
6
%
Protein
9.4
g
19
%
Net carbs
5.8
g
* Percent Daily Values are based on a 2000 calorie diet.