Low-carb stuffing

Low-carb stuffing

Stuffing can still be the BEST part of Thanksgiving. Can you practically smell the bacon, sage and apples wafting through the house? This delicious low-carb stuffing is rich, flavorful and gluten-free. Happy Thanksgiving, indeed!

Low-carb stuffing

Stuffing can still be the BEST part of Thanksgiving. Can you practically smell the bacon, sage and apples wafting through the house? This delicious low-carb stuffing is rich, flavorful and gluten-free. Happy Thanksgiving, indeed!
USMetric
8 servingservings

Ingredients

  • 2 tbsp 2 tbsp butter
  • 2 2 yellow onion, finely choppedyellow onions, finely chopped
  • 513 oz. 150 g bacon, diced
  • 8 oz. 225 g celery root, diced
  • 1 1 apple, gratedapples, grated
  • 2 oz. 60 g pecans, chopped
  • 2 2 slices of low-carb bread
  • 1 cup 240 ml heavy whipping cream
  • 30 oz. 900 g ground pork
  • fresh sage 2-3 sprigs, finely chopped
  • ½ tsp ½ tsp ground nutmeg
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp ground black pepper
  • 1 tbsp 1 tbsp butter, for greasing the baking dish

Instructions

Instructions are for 8 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). The recipe will make enough for stuffing the turkey and for a side dish to bake in the oven.
  2. Brown onions, bacon and celery root in butter, ghee, lard or duck fat until golden.
  3. Stir in two-thirds of the sage (save the rest for garnish), plus all of the grated apple and pecans. Set aside and let cool.
  4. Crumble or tear apart the slices of low-carb bread in a big bowl and pour the heavy cream on top. Let the bread swell a little.
  5. Add the ground beef, spices and the browned onion and spice mixture. Toss together, but do not over do it. The stuffing should not be too uniform or compact. Use a large wooden fork or your (clean) hands.
  6. Place in a greased baking dish and bake in the oven for 25–30 minutes or until the meat is thoroughly cooked.
  7. Garnish with fresh sage leaves and serve on your Thanksgiving table.

Tip!

You can replace the celery root with half the amount of celery; 3–4 stalks replace about ½ pound of root.

You might also like

4 Comments

  1. Diana
    Stuffing looks good. I can't do pork though. I could never even eat pork sausage stuffing. I have some kind of intolerance to it.
  2. Marianne G
    This looks fantastic! I'm not hosting our holiday dinners this year, but will definitely make this ASAP, thanks!
  3. Nikki
    I want to try this for Thanksgiving, however, as part of my keto woe I don't eat apples. Can I omit them without issue? Or is there something I could replace it with?
  4. TeeDee
    Did you mean to say, "two LOAVES of low carb bread?" Two slices wouldn't be nearly enough for all the pork and other ingredients. Good basic recipe, though, so thanks for that. I've been wondering if the low carb bread would work with my traditional pork sausage/poultry seasoning recipe. Will be making this for Xmas Eve since we've already had our Thanksgiving in Canada. Bon Appetite! :)

Leave a reply

Reply to comment #0 by