One of my favorite Thanksgiving dishes is stuffing. Savory stuffing that’s loaded with flavor. Moist dense stuffing that has a crispy top crust. A stuffing that’s filled with bits of wonderful things like walnuts, carrots, and mushrooms. A stuffing that is so good, you would swear it was repeatedly calling your name from the refrigerator the next day!
The problem is that traditional stuffing is also loaded with fast carbohydrates. These kinds of carbohydrates can cause blood sugar spikes, cravings, insulin spikes, and weight gain. They can also contribute to insulin resistance, and promote disease. Yet, to me it just wouldn’t be a proper Thanksgiving feast with out the stuffing. So, I set out to create a better-for-you version of one of my most anticipated holiday treats. The first few Thanksgiving attempts produced less than desirable results. The stuffing just didn’t taste right, or it was just a little too dry. The mistake I was making was that I was trying to make stuffing out of my low-carb bread. This year I took a different approach, and viola! Success!
I made this version for our Thanksgiving dinner this year. It came out perfect! It was dense, moist, and flavorful. It was everything a stuffing ought to be, and it was completely gone by 3 pm the next day! I could not resist having some under my easy-over eggs on Friday morning, and there was absolutely no reason not to! One 1/2 cup serving is less than 5 net carbohydrates, and it’s loaded with good things like potassium, fiber, and antioxidants.
Yield: 5 cups
Serving size: 1/2 cup
- 1/2 cup finely chopped walnuts
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrots
- 3/4 cup chopped mushrooms
- 1/2 cup finely chopped onion
- 4 tbsp salted butter
- 1 1/2 cups free-range, organic chicken stock
- 2 1/4 cups almond meal/flour
- 1 tbsp hemp seed hearts
- 3 tbsp dried parsley
- 1/4 tsp dried sage
- Salt and pepper, to taste
- 1 well beaten, large, pasture-raised organic egg
- Grease a 2 quart casserole pan, and preheat the oven to 350 F
- Place all of the chopped vegetables and nuts into a 3 quart sauce pan with the butter.
- Cook over medium heat, stirring constantly, until the butter is melted, and the onions become fragrant and translucent.
- Add the chicken stock to the vegetables. Continue cooking over medium heat until the stock is heated through.
- Remove the pan from the heat, and add in the flour, parsley, and sage. Mix well to combine.
- Add in the salt and pepper. Mix well to combine. Taste for proper seasoning, and adjust as necessary.
- Add in the egg, mixing with a fork.
- Spoon the mixture into the prepared casserole dish, and cover. Place the covered dish onto the center rack of the preheated oven, and bake for about 40 minutes, or until all of the extra liquid has been absorbed.
- Uncover the dish, and continue to bake for about 20 more minutes, or until the stuffing turns a light golden brown.
- Remove from the oven, and enjoy!
I know this stuffing will be a new Thanksgiving standard in our house. I hope your family loves it too!