Two Low Carb Stuffing Recipes in time for Thanksgiving !
Updated: Apr 15, 2020
This as close to cornbread stuffing as I think you can get a more traditional Sausage and Sage ( 6 total 4 net carbs ) and less Traditional ( at least where I live ) Bacon , Herb and Oyster ( 11 total 7 net carbs ) . I love both these recipes and am personally very happy to have dressing with my turkey again .
Low Carb –Sausage Herd and Sage, Thanksgiving Stuffing and Bacon Herb Oyster Stuffing Recipe.
To make the Corn bread replacement croutons.
1- Cup Flax seed meal
1 Cup almond flour
4 Beaten eggs
1 Tablespoon baking powder
1 Teaspoon salt
5 Tablespoons melted butter (unsalted)
12 Fresh sage leaves
Pre heat oven to 350 degrees.
In a mixing bowl combine flaxseed meal, almond flour, baking powder and salt, then mix to combine.
In an 8 in cast iron skillet (if you have one if not any oven proof skillet will do) melt butter over medium high heat..
Cook butter till it begins to brown and give off a nutty aroma.
Add in sage leaves and remove from heat, flash frying the sage leaves. Be careful not to let them burn.
Remove sage leaves and set aside. Then pour browned butter into dry ingredients.
With a hand held mixer incorporate butter into dry ingredients.
Then add in beaten eggs and incorporate with mixer till a thick batter forms
Spread batter evenly across bottom of skillet.
Put skillet on range top over high heat till the butter begins to bubble slightly.
Place in oven and bake for 25 minutes till eggs are set and golden brown on top.
Remove from oven and turn out on to a cutting board and let cool to room temp.
Once cool cut into cubes and spread out on sheet pan then place back in the oven at 350 degree and toast till dry and crunchy, about 10 minutes +/- remove and set aside .
For the sausage and sage stuffing
1 lb. sausage (I like Neeses sausage with extra sage)
Fried sage leaves from above recipe
1 onion, finely chopped
1 cup chopped mushrooms,
2 stalks celery, finely chopped
1 clove garlic minced
½ Cup chicken, turkey or vegetable stock
½ cup heavy cream
2 Tablespoons minced parsley
¼ Teaspoon cayenne pepper
salt and pepper to taste
In a heavy bottom skillet or cast iron pan, brown off sausage and breaking it up to pea sized pieces as it cooks ,
Once done with a slotted spoon remove and add to a mixing bowl, leaving rendered fat in pan.
Then in that sausage fat sauté the onions and celery, lightly seasoning as you go with salt and pepper.
Once the vegetable are soft and turning translucent, add garlic and cook for a minute more.
Remove to the mixing bowl adding to the sausage.
Add chopped mushrooms to the mixing bowl along with parsley and cayenne pepper.
Combine cream, stock and eggs then whip to combine.
Add wet mixture to the mixing bowl along with the croutons and fold together.
Season with salt and pepper to taste.
Grease an 8 inch cast iron pan with butter and pour in stuffing mix spreading out evenly and pressing down lightly.
Transfer to stove top and heat pan till the contents begin to sizzle and bubble around the edges slightly.
Then remove to oven and bake for 25 to 30 minutes at 350 degrees till brown and the eggs are set.
Allow ten minutes to cool before serving .
Nutrition Facts Servings 10.0 Amount Per Serving calories 323 % Daily Value * Total Fat 26 g 41 % Saturated Fat 8 g 39 % Monounsaturated Fat 1 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 81 mg 27 % Sodium 411 mg 17 % Potassium 375 mg 11 % Total Carbohydrate 6 g 2 % Dietary Fiber 2 g 6 % Sugars 1 g Protein 16 g 33 % Vitamin A 52 % Vitamin C 3 % Calcium 20 % Iron 10 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Bacon Herb and Oyster stuffing recipe.
One quantity of croutons from recipe above. (You can leave out the sage).
2- 8 oz. Cans of oysters with liquor.
2 – Slices of thick bacon or 4 regular slices.
2- Celery stalks small diced.
1- Medium onion small diced.
1- Tablespoon Herbs de province.
2- Cloves of garlic minced
½ - Cup of heavy cream.
2 – Tablespoons minced parsley.
Pinch of nutmeg.
½ Teaspoon cayenne pepper.
salt and pepper to taste.
Pre heat oven to 350 degrees.
Drain oysters but retain the liquor, give them a rough chop and place in a mixing bowl.
Over medium high heat add bacon and cook till crispy remove bacon and reserve . Then in the bacon drippings sauté the onions and celery.
When translucent add in Herbs de province and garlic then sauté for a minute more add to mixing bowl.
Chop up bacon and add to mixing bowl as well .
Combine cream, eggs, reserved liquor, nutmeg, parsley and cayenne pepper mix completely and add to mixing bowl along with the croutons then fold to combine. Salt and pepper to taste
Pour contents into a greased casserole or cast iron pan and place in oven.
Bake for 25 to 30 minutes till brown and the eggs are set
Allow ten minutes to cool before serving.
Nutrition Facts Servings 8.0 Amount Per Serving calories 313 % Daily Value * Total Fat 26 g 40 % Saturated Fat 8 g 39 % Monounsaturated Fat 5 g Polyunsaturated Fat 6 g Trans Fat 0 g Cholesterol 227 mg 76 % Sodium 143 mg 6 % Potassium 704 mg 20 % Total Carbohydrate 11 g 4 % Dietary Fiber 4 g 17 % Sugars 2 g Protein 15 g 30 % Vitamin A 106 % Vitamin C 8 % Calcium 43 % Iron 27 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.