Thanksgiving Low Carb Stuffing
Everyone LOVES stuffing. It’s a table staple for many holiday dinners and family gatherings alike. The problem? It’s LOADED with carbs. Here’s a Low Carb Stuffing that you can heap on your plate without the guilt AND without sacrificing flavor. You’ll have a hard time living without this- I promise!
This recipe gives you 3 alternatives, depending on your program and will allow you to mix and match what’s best for you with perfect results every time. See the nutrition information below for details
Thanksgiving Low Carb Stuffing
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 Minutes
Servings: ~4 Serving
- 16 oz fresh cauliflower, chopped fine
- 4T half and half, OR 4T milk OR 4T chicken broth
- 1 T Stacey Hawkins Rosemary Versatility
- 1 t Stacey Hawkins Dash of Desperation
- 8 Grissini style breadsticks- plain or flavored OR 2 packages Medifast/Optavia Parmesan Cheese Puffs* OR 1/3C Bob’s Red Mill TVP**(Texturized Vegetable Protein)
- Preheat oven to 350 degrees.
- If using breadsticks, divide the breadsticks into 2 piles of 4 each. Place in a zipper bag and using a rolling pin or can (or another “tool” of choice) pulverize the sticks into medium-sized crumbs. (The bigger you leave the crumbs, the more texture you will have.) If you’re using the parm puffs or the TVP, crush them coarsely as well and divide in 2 equal portions.
- Add the remaining ingredients to a large bowl and add one bag of bread stick crumbs (or 1 package of parm puffs or 1/2 of the crushed TVP). Mix well.
- Pour cauliflower mixture into an 8 x 8 square baking dish. Sprinkle with remaining "breadcrumbs."
- Bake for 30 minutes for slightly crunchy stuffing, 40-45 minutes for softer stuffing.
Makes 4-6 servings servings. 1/2 C of this dish made with Optavia Puffs and broth is approx 1/2 Lean, 1 Green and 1 Condiment
NOTE: If you want to decrease the Lean value, you may simply roast the cauliflower and the seasonings without any "breadcrumbs". This would leave you with something similar to stuffing, but only needing to count the green portion and the condiment portion.
Nutrition counts below are using broth and TVP. To calculate other values, visit www.verywellfit.com
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Nutritional Data Information:
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.