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I know many of my Trim Healthy Mama friends have been looking for an on-plan low carb stuffing recipe, or low carb dressing, for the upcoming holidays. This was originally posted a few years ago, back when I couldn’t find a low carb stuffing recipe that wasn’t loaded with cauliflower. Nothing against cauliflower, but it’s no replacement for the real thing!
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This low carb stuffing has a good taste, but if you are new to low carb eating, just know the texture is a little different from regular cornbread stuffing.
The bread base when it is first baked may throw you off and you may think there’s no way this will turn out well. One you add the herbs and aromatics, however, it covers up the taste of the bread pretty well and leaves you with that classic stuffing taste! Don’t cut back on the celery and onion, even if you think it might be too much. When it all comes together, it’s just right!
I have updated to include a fuel pull option, but I still feel like this is best served as an S. This recipe is easily doubled if you need to feed more people.
Repin this recipe for future reference!
Bread Base recipe:
1/2 cup THM baking blend Baking blend can be replaced by equal parts Coconut Flour
and flax meal, but this will make the recipe an S
4 eggs (or 3/4 cup egg whites for FP)
1 tsp baking powder
1/2 sea salt
4 TBSP melted butter OR 1/4 cup fat free Greek yogurt
To make the bread base:
First, melt 4 TBSP (1/2 stick) of butter. If you are going to mix in a glass bowl like I do, you can save yourself a dish by just melting the butter in the bowl, unless you refuse to use a microwave. You can melt it on the stove top as well. If using Greek yogurt, you can skip this step.
Beat 4 of the eggs and the melted butter together, then add the baking blend (or substitutes), baking powder and salt. Mix thoroughly and put the mixture in an 8×8 baking dish.
Bake at 375 degrees for 20 minutes. You want it to be cooked, but not really brown, as you will be re-baking it.
Clean your mixing bowl while you’re waiting. If you are planning to make the stuffing right away, you could also do the celery/onion mixture (described below) so it is ready when the bread gets out.
Low Carb Stuffing Recipe
Bread base, from above, crumbled into small pieces
1 egg OR 1/4 cup egg whites for FP
1 TBSP Butter
3/4 cup chopped onion
3/4 cup chopped celery
1 tsp dried sage
1 tsp dried thyme
1 cup chicken broth
To make the stuffing:
Break the bread into crumbs and very small pieces. This is easy to do by hand if it is cooled off. Otherwise you can just use a fork to break it up.
Melt the last TBSP of butter in a skillet and add the minced celery. Saute until softened, about 2 minutes, then add the minced onion and saute about another minute. It should start smelling reaally good by now!
Mix the cooked onion/celery mixture, dried sage and thyme, last egg (or whites) and chicken broth with the crumbs and put it back in the 8×8 pan. Pat it down with a spoon so it’s evenly distributed.
Bake at 375 degrees about 35-40 minutes until top gets a little brown on top.
We had this with my creamy crockpot ranch chicken for the test run, and it was great with that, but it would be perfect with turkey and some on-plan turkey gravy as well. I also like to serve it with the Sweet Spicy Drumsticks from the Trim Healthy Table cookbook.
I have this set at 9 servings, because this is easy to cut into 9 pieces and one is usually plenty for me. You’ll find things made with low carb flours are much more filling than their “traditional” counterparts. But, you could certainly have 2 servings of this and still be fine.
If you try it, let me know what you think!
Print Recipe
Classic Low Carb Stuffing
This is a low carb version of your favorite classic cornbread stuffing!
Prep Time20 minutes mins
Cook Time1 hour hr
Course: Side Dish
Keyword: keto, low carb
Servings: 9
Ingredients
- 1/2 cup THM Baking Blend or equal parts coconut flour and flax meal
- 4 eggs or 3/4 cup egg whites
- 4 TBSP melted butter or 1/4 cup Greek yogurt
- 1 tsp baking powder
- 1/2 tsp salt
- 1 TBSP butter
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 cup chicken broth
- 1 egg or 1/4 cup egg whites
Instructions
To make the bread base:
First, melt 4 TBSP (1/2 stick) of butter. If you are going to mix in a glass bowl like I do, you can save yourself a dish by just melting the butter in the bowl, unless you refuse to use a microwave. You can melt it on the stove top as well.
Beat 4 of the eggs and the melted butter together, then add the baking blend, baking powder and salt. Mix thoroughly and put the mixture in an 8×8 baking dish.
Bake at 375 degrees for 20 minutes. Clean your mixing bowl while you’re waiting. If you are planning to make the stuffing right away, you could also do the celery/onion mixture (described below) so it is ready when the bread gets out.
To make the stuffing:
Break the bread into crumbs and very small pieces. This is easy to do by hand if it is cooled off. Otherwise you can just use a fork to break it up.
Melt the last TBSP of butter in a skillet and add the minced celery. Saute until softened and add the minced onion, and dried sage and thyme and saute about another minute. It should start smelling reaally good by now!
Mix the onion/celery, sage, thyme, final egg and chicken broth with the crumbs and put it back in the 8×8 pan. Pat with a spoon so it's evenly distributed.
Bake at 375 degrees about 35-40 minutes until top gets a little crispy.
