Low Carb Stuffing

Cauliflower is becoming a miracle vegetable in our house.  We’ve made pizza dough, mashed potatoes, cheese bread and now stuffing out of it!  This recipe is from Delish, a website devoted to recipes.  I have the link at the end, but their site doesn’t include the nutrition info I’ve posted below.  We LOVE this recipe!

stuffingimg_2306

Ingredients

  • 4 tbsp. butter (preferably pasture butter — butter from grass fed cows)
  • 1 onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped or thinly sliced
  • 1 small head cauliflower, chopped
  • 1 c. chopped mushrooms
  • kosher salt
  • Freshly ground black pepper
  • ¼ c. Freshly Chopped Parsley
  • 2 tbsp. chopped fresh rosemary
  • 1 tbsp. chopped fresh sage or 1 tsp. ground sage
  • ½ c. vegetable or chicken broth (we use chicken)

stuffing-nutritionDirections

  1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
  2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 5 to 10 minutes more.
  3. Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
  4. Serve.

This is amazingly tasty, and we had it with turkey and cranberries. It is a really good side dish for poultry, pork or even fish.  Give it a try!

Nutrition Info (provided by T2T, not on the original website) shows that at 15 net carbs, this is a huge win compared to regular stuffing! (Regular stuffing is approximately 25 net carbs because of the lack of fiber).

 

 

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One thought on “Low Carb Stuffing

  1. I made this as the side dish I could eat for Thanksgiving. It’s a really good recipe that I’ll put into my regular rotation. Even my carb-eating guests liked it!

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