Who says eating delicious Thanksgiving food has to come with the price of feeling bad about it afterwards? Not me! I've come up with a one skillet, low carb, full of flavor stuffing! (Or dressing, whatever you like to call it ?) This low carb skillet stuffing is a delicious alternative to regular stuffing and just as yummy!
What is in stuffing?
By swapping out the traditional bread/cornbread in the recipe for almond flour, you save on carbs and calories. Traditional homemade and store-bought stuffing can range from 21g carbs for Stove Top brand to a homemade cornbread stuffing having 44g carbs. This lower carb option has only 11g per serving!
I've also loaded this one up with the usual celery, onion, and fresh herbs. Mmm. Fresh sage and thyme traveling the halls of my home. I can smell it right now!
Can you? In addition to all that yummy Thanksgiving goodness it also has an Italian turkey sausage all crumbled throughout. For a pop of brightness you'll find dried cranberries. For crunch I've included pecans! YUM. This will make your house smell heavenly and your guests bellies happy.
Plus, it's all made in ONE skillet. Brown the turkey, add the veg, stir in the flour. Boom. Done.
What can I use instead of flour in Thanksgiving stuffing?
So my stuffing recipe is grain free! So I've used almond flour as the breading to soak up all of the delicious flavor. You are welcome to use a Keto cornbread as well. Here are some recipes for that I've rounded up:
Side Dishes for Thanksgiving
Well, almost...read on to see how easy this low carb stuffing is and don't forget to serve it alongside my FAVE Thanksgiving dish: Green Bean Casserole. This is definitely going on my Thanksgiving table for dinner and then in my Day-After-Thanksgiving Panini Sandwiches.
Or if you are looking for something plant based to serve at thanksgiving, check out these Vegan Thanksgiving Recipes. Delicious ideas that everyone can enjoy! I've particularly got my eye on the Fall Panzanella!
Low Carb Thanksgiving Stuffing
- 1 Package turkey sausage
- 1 onion chopped
- 5 celery stalks chopped
- ¼ cup dried cranberries Craisins
- 1 tablespoon chopped sage
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups Almond flour
- 2 Eggs
- 1 tablespoon poultry seasoning
- 1 cup Chicken stock
- 2 tablespoons pecans
- Pre-heat your oven to 350 degrees
- Take your turkey sausage out of it's casing and brown it in an oven safe skillet. Use a big one!
- Make sure to really crumble it apart during this browning process because we want it evenly distributed throughout the dish!
- Before it is fully cooked add in your onions, celery, poultry seasoning, cranberries, pecans, salt and pepper.
- Cook for 2-3 more minutes. Make sure the turkey is cooked through. Give it a taste to see if it needs more salt. Add it to your liking!
- Turn off the burner and stir in the almond flour. Stir it until it is fully combined.
- In a small bowl whisk together your eggs. Add them to the stuffing mixture and mix well.
- Put your skillet in the oven (You could also transfer this to a casserole dish at this point if you would like).
- Cook at 350 for 25 minutes. Check about halfway through to see if it is looking dry and crumbly. If it is, add 1 cup of chicken stock.
- The last 3-5 minutes turn your oven to Broil and let the top get nice and browned!