While roast turkey fits into a LCHF (low-carb, high-fat) holiday meal perfectly, the stuffing usually used to fill it does not. Fortunately, you can replace the bread or flour in your usual recipe with low-carb bread or almond flour to decrease the total number of carbs. Or try a new recipe that uses meat as its base for an even lower amount of carbs.
Here’s a recipe that uses pork and almond flour and replaces high-carbohydrate apples with low-carb fresh cranberries to give you that traditional holiday flavor without straying from your LCHF lifestyle. The recipe has 6.4 grams total carbs and 3.0 grams net carbs. You can use it for stuffing a turkey, or bake it in a separate pan.
Cranberry Sage Stuffing
This recipe makes enough to fill a medium-sized turkey.
Serves 8
Prep time: 5 minutes | Cook time: 60 minutes | Total time: 1 hour, 5 minutes
6.4 grams total carbs / 3.4 grams net carbs
Ingredients
• 2 tablespoons butter
• 1 cup onions, chopped
• 2 cups celery, chopped
• 1 cup cranberries (fresh or frozen)
• 1 cup walnuts, chopped
• 2 cups almond flour
• 1 pound ground pork
• 1 tablespoon ground sage
• Salt and pepper, to taste
Directions
1. In a large skillet, melt the butter. Sauté the onion and celery until soft, about 10 minutes.
2. In a large bowl, combine the remaining ingredients with the onions and celery.
3. Pack the stuffing into the turkey, using the back of a spoon. Roast inside the turkey, according to the weight of the bird.
4. Alternately, you can bake the stuffing in a baking dish at 350˚F for 45–60 minutes, until the top is crispy.
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