low carb stuffing

Looking for an amazing low-carb stuffing recipe? This Cauliflower Stuffing from Delish.com swaps in cauliflower for bread for the best side dish ever.

Best-Ever Cauliflower Stuffing

butter

onion, chopped

carrots,

celery stalks, chopped or thinly sliced

head cauliflower, chopped

c. (8-oz.) package baby bella mushrooms, chopped

Kosher salt

black pepper

c. parsley

tbsp. rosemary

tbsp. sage

c. low-sodium vegetable or chicken broth

Why are you skipping the bread in stuffing?

Great recipe for my low carb family!  They loved it with the pork sausage too!

Just made this. DELICIOUS!!! Added a pound of spicy pork sausage otherwise made the exact recipe. Will definitely be making this again and again.  Thanks for a great recipe!

I made this for myself trying to save my WW points for Thanksgiving.  I made regular stuffing as well for everyone else.  I used fresh herbs and vegetable broth...  Everyone loved it.  Most preferred it over the regular stuffing from the bird.

I also fried a roll of pork sausage and crumbled it into the stuffing. Sooooo delish!

This was awesome...and even better day 2 and 3. We added pork sausage too. I was so shocked that it tasted like stuffing.

I want to make this! Has anyone tried it stuffed in a turkey?

Absolutely delicious!  I was very skeptical about trying this. I made it last night to test it before thanksgiving. It was good last night, but even better today. I’m going to make it a day ahead of time for thanksgiving. I will also put it in the oven to reheat and ray it out a bit. Did not miss the bread!  Thank you!

If you love the herbs and spices of stuffing, then you'll love this side dish, I couldn't get enough of it and made it thanksgiving day plus several more times last fall!

https://streaming.hearstdigitalstudios.com/7353c150-3941-4b94-84fd-e92bec1d1e96/video_rover_16x9_1080p_hd_1540504345_56953.mp4

Cauliflower Stuffing Is the Low-Carb Side Everyone Wants This Thanksgiving!

This Keto Stuffing recipe has got to be one of the best low carb holiday recipes I&#x27;ve ever created! Enjoy all that beautiful stuffing goodness without overindulging in carbs this year!

Keto Stuffing

sausage

Mirepoix (use 1 10-oz bag mirepoix

4-oz Bag Keto Croutons

Kosher Salt

pepper

poultry seasoning

Chicken Broth

Eggs (beaten)

Preheat oven to 350f. Spray a baking pan and set aside.

In a 12-inch skillet, brown the sausage, and when it’s almost done add mirepoix and cook for 2 minutes.

Pour in broth, salt, pepper, and poultry seasoning.

Add croutons and stir. Turn off the heat and cover the skillet. Allow the croutons to soften and absorb most of the water.

Meanwhile, beat the egg. Once the croutons have softened, stir in the egg.

Tip out the stuffing into the prepared baking pan.

Bake for 20-30 minutes until the stuffing has set and the top is browned.

Cornbread Dressing (or "Chicken and Dressing") is a beloved, traditional Southern holiday side dish. This low carb remake is as close as it gets to the real thing. Dig in!

Low Carb Southern "Cornbread" Dressing

almond flour, sifted

pork

whey protein powder (unflavored)

oat fiber

tsp baking powder

garlic powder

onion powder

salt

Tbsp butter

Tbsp bacon fat

heavy whipping cream

water

tsp Amoretti Sweet Corn Extract (optional)

eggs

sage (optional)

cooked, shredded chicken (white & dark meat)

chicken broth

celery

onion

salt & pepper

Place a whole chicken in a large pot, add enough water to cover. (Be sure to check the cavity to remove the giblets and any packing material.)

Add 1 tablespoon of salt, and boil the chicken on medium high heat for 45 minutes or until done.

Once cool enough to touch, remove the skin and shred all the chicken into bite size pieces. Reserve.

Boil the remaining stock for about 15 more minutes to slightly reduce the stock for more concentrated flavor.  (If using purchased chicken stock, skip this step.)

Boil The Chicken

Preheat oven to 425˚F. If cooking in a cast iron skillet, preheat the skillet in the oven with 2 tablespoons of bacon fat.

In a large bowl, combine the dry ingredients and whisk well to combine: almond flour, crushed pork rinds, whey protein, oat fiber, baking powder, garlic powder, onion powder, and salt.

In a measuring cup, combine the heavy cream, water and the optional sweet corn extract. Mix well.

Beat 2 of the large eggs in a small bowl. (The third egg will be used later.)

To the dry ingredients, add the milk mixture, the 2 beaten eggs and the melted butter.

Stir to combine. Do not over mix.

Carefully add the batter to the preheated skillet. The oil should be hot and the batter should sizzle when added.

Bake at 425˚F for 25-30 minutes. Start checking at 20 minutes. A toothpick inserted into the center should come out clean with a few crumbs.

Allow to cool in the skillet.

Once cool enough to touch, break apart the cornbread into a very large mixing bowl.

Make The Cornbread

In a small skillet over medium heat, sauté the chopped celery and onions in a pat of butter for about 7-8 minutes or until they are until slightly browned.

Add a cup of chicken stock to the skillet and increase the heat to medium high. Cook until the broth has been reduced, then add another cup of broth to the pan and continue to reduce until there are only a few tablespoons of liquid in the pan with the vegetables. This concentrates the flavor of the aromatic vegetables and the chicken stock. (There should not be much liquid, but the pan should not be dry.)

Set aside to cool.

Prepare The Aromatics

Preheat oven to 400˚F.

To the large mixing bowl with the crumbled cornbread, add the shredded chicken and sautéed vegetables.

In a small bowl or cup, beat one egg well and add 1 cup of the reserved chicken broth to temper the egg. Mix well and set aside.

Add 2 cups of chicken broth to the dressing mixture and gently mix the dressing to combine.

Taste the mixture and season with salt and pepper to taste.

Pour the dressing into a well-buttered 9x13 casserole dish and distribute evenly.

Pour the egg/broth mixture evenly over the top of the dressing and use a spoon to gently combine the egg mixture into the dressing mixture. Remember that this cornbread will not absorb as much water as traditional cornbread, so don’t over do it.

Cover with foil and bake at 400˚F for 30 minutes. Carefully remove the foil and bake an additional 20-30 minutes or until browned.

Allow to cool for at least 15 minutes to firm up the dressing. Enjoy!

Assemble The Dressing

Keto Chicken and Dressing Recipe by Highfalutin&#039; Low Carb

Low Carb Southern Cornbread Dressing by Highfalutin&#039; Low Carb

Top 3 low carb stuffing recipes from across the web

The most viewed low carb stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best-Ever Cauliflower Stuffing

Keto Stuffing

Low Carb Southern "Cornbread" Dress...

Top 3 low carb stuffing recipes from across the web

The most viewed low carb stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best-Ever Cauliflower Stuffing

Keto Stuffing

Low Carb Southern "Cornbread" Dress...

The most viewed low carb stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine