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
  • 5 oz. 150 g bacon, diced
  • 8 oz. 225 g celery root, diced
  • 1 1 apple, gratedapples, grated
  • 2 oz. 50 g pecans, chopped
  • 2 2 buns or slices of low-carb bread
  • 1 cup 225 ml heavy whipping cream
  • 2 lbs 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

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Low carb: Around the world #3

With our third Around the world meal plan, we bring you the opportunity to eat a meal from a different corner of the globe every night for a week. Be sure to take the time to do adequate planning with this one, as some of the different ingredients, such as okra, may not be available at your regular store.

If you are serving these meals up to family or friends, why not make a game of it and see what other fun facts you can find out about the countries each of your meals originate from and discuss them around the dinner table. Good food is for sharing!

For those wanting to add a little personalization to your breakfast, our keto egg muffins in this meal plan allow for you to get creative – add a slice of avocado or some smoked salmon to these, for something extra special to start your morning. Alternatively, add different ingredients at the baking stage, such as black olives, sunflower seeds or spice them up with a little paprika.

Full meal plan →

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.

11 comments

  1. 1 comment removed
  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! :)
  5. Carol
    The low carb bread link goes to a recipe making 6 buns. So do you mean use 2 buns in this stuffing recipe? Or do you bake it into 1 loaf and then slice. If so, how thick do I slice the bread. We need measurements (weights, etc.) to make these recipes. I have noticed many of your recipes are incomplete or inaccurate. Please review and/or test these recipes before posting for those of us who are trying to eat low carb but need accurate recipes. I don't mean to be harsh, but this is the second recipe I have clicked on, and mistakes are in both of them.
    Reply: #6
  6. Kristin Parker Team Diet Doctor
    Carol, thank you for your feedback, I have forwarded your comments to the recipes team.
  7. SHEA
    Instead of using bread, could I use cauliflower?
    Reply: #8
  8. Kristin Parker Team Diet Doctor

    Instead of using bread, could I use cauliflower?

    I don't believe that would be a good option. Cauliflower has MUCH more moisture in it and you would likely end up with very soupy stuffing.

  9. SHEA
    Does this recipe make double the servings it shows? Like the meal plans, they make enough for the following days lunch?
    Reply: #10
  10. Kristin Parker Team Diet Doctor
    No, this makes 8 actual servings.
  11. Christy Peck
    Made it and I love it. I cut out one onion and the apple to lower carbs. I also used celery instead of celery root. I used two pieces of the holiday bread and not the loaf as someone had asked. Very good.
  12. Dina Adams
    I made this for Thanksgiving. It was absolutely delicious. I ate it for days!

Leave a reply

Reply to comment #0 by