Low Carb Thanksgiving: Stuffing (Gluten Free and Paleo)


I haven’t had Stuffing (or Dressing) in a long time. The last few years I’ve been trying to pretend like green beans or mushrooms would make me forget that I wasn’t having Stuffing with my Thanksgiving dinner.  This year I have a the perfect low carb solution! OK, you stuffing purists are probably saying that this didn’t come out of a turkey.  You’re right it’s not actually stuffed inside the bird so I should call it Dressing.  So whether you call it Stuffing or Dressing this will be the perfect low carb substitute for your Thanksgiving meal!

What’s your favorite Thanksgiving side dish?  I’d love to hear about it in the comments below. :)

Low Carb Stuffing (or Dressing)

1 Loaf of Paleo/Low Carb Bread (I used this recipe)
1 lb ground pork sausage (Sage flavored, if available)
2 ribs of celery, chopped
1/4  of a large onion, chopped
1 garlic clove, minced
8 oz cremini mushrooms, chopped
1/2 tsp rubbed sage
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
1 Tbsp Dijon mustard
1 cup chicken bone broth

2 eggsPreheat oven to 300 F.  Cut the bread loaf into small cubes.  Place the cubes on a baking tray and cook for 45 minutes to 1 hour or until the bread has dried out.  After removing the bread from the oven increase the temperature to 350 F.

Brown the sausage in a skillet over medium-high heat.  Once cooked, remove the sausage (leave the renderings) and let drain on a paper towel.  Add the celery, onion, garlic, mushrooms, and spices to the pan and cook for 5-7 minutes or until tender. In a bowl, combine the sausage, veggies, and bread and pour into an 8″ x 8″ baking dish. Combine the eggs and chicken broth and whisk thoroughly. Pour the egg/broth mixture over the bread mixture and ensure that everything is coated and mixed.  Bake at 350 F covered for 15 minutes.  Uncover and cook for another 10-15 minutes or until golden brown.
Net Carb Count*:
Low Carb Stuffing:  30 net carbs (for entire recipe–serves 6)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.Other Low Carb Thanksgiving Recipes:
Roasted Turkey with Pan Gravy
Low Carb Orange Cranberry Sauce 
Low Carb Pecan Pie
Products I used for this meal (click the image for more info or to purchase):

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  1. Lisa says

    Favorite side dis is and always will be the stuffing/dressing made with soft bread AND sausage, very similar to your recipe here. I can do without everything else, except this! Would love to try this recipe!

  2. says

    This recipe sounds delicious–however, I almost steered clear because of the “low carb bread”. Once I clicked on the link, I realized that the recipe was grain-free, but it was initially deceptive. I was in search of a tasty paleo stuffing recipe for thanksgiving, and this recipe came up in the search. The first thing I did was glance at the ingredients because so many recipes come up in searches that aren’t actually paleo, but they have “paleo” tags. I hope you don’t take this the wrong way, but it might be a good idea to list the bread as “Loaf of Grain-Free/Low Carb Bread” in order to not cancel out those in search of a yummy PALEO stuffing.

    Just a thought–and again…looks delicious.

  3. Kelly @ A Girl Worth Saving says

    Karen this looks amazing! This coming Thanksgiving I’m going to me make your recipe and I’m so happy you liked my paleo cornbread recipe.

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