Is stuffing high in carbs?

Typically high in fat, carbs and salt , stuffing can be made fresh or purchased chilled, frozen or dehydrated. Traditionally, a stuffing would use the giblets of the bird with the addition of sausage meat, a source of starch, such as bread, with some aromatics such as onion, herbs and spices.

Is sage and onion stuffing healthy?

There are 134 calories per portion in this Sage and Onion Stuffing, which means it falls into our Everyday Light category. This Sage and Onion Stuffing is perfect if you're following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers .

What is sage stuffing made of?

A mixture of sage, sausage, onion, garlic, and celery lends this stuffing classic flavor.

Is Paxo stuffing low carb?

Paxo Sage And Onion Stuffing (1 serving) contains 23.7g total carbs , 22g net carbs, 1.3g fat, 3.6g protein, and 120 calories.

Low Carb Sage Stuffing Recipe - Lowcarb-ology (2024)

Low-carb sage stuffing recipe is one way to enjoy Thanksgiving or Christmas without going off your low-carb diet and setting yourself back. With just under 5 carbs per serving you can eat your fill.

For this recipe you’ll need: celery, onion, eggplant, unsalted butter, chicken broth, sage, and egg.

If you are in a hurry, feel free to Jump to the Recipe

The secret is in switching eggplant for the bread. Eggplant, like cauliflower and zucchini, is primarily without any real flavor of its own so it takes on the seasonings you add to it. It is also delightfully “bready” when it is baked. The final product is a bready, stick together side dish that has deep flavor from chicken broth, onion, celery, and sage just like the real thing. You could, technically, use this to stuff the bird but it is safer and easier to bake it in a covered casserole dish.

It works with the turkey, gravy, cranberry sauce (oh yes, I have an upcoming, low-carb recipe for that!) and those low carb sweet potatoes. You won’t be looking at someone else’s plate and drooling, for sure.

My favorite part of Thanksgiving was walking into the kitchen a few days before and seeing slices of bread lying all over the counters drying out a little. I always knew that Thanksgiving was near. The day before my dad would sit at the kitchen table and tear small, uneven pieces of bread with his big hands. They’d all go into a giant bowl and then mom would add celery, onion, sage, turkey broth, and salt. The way she just added everything in without measuring was magical to me. To this day I cannot replicate the flavor in that stuffing. I wish I could.

You can make this up to three days ahead of time and keep it covered tightly and refrigerated. Just warm it up at about 350F for 20 minutes or so.

Be careful with the salt. While I was working on developing this recipe I inadvertently over-salted it. I’d suggest that you finish cooking it and then add salt to taste before baking. Be stingy with it, though.

The texture comes from the combination of cubed eggplant and pureed eggplant. Once it is baked it mimics how bread stuffing is chewy and creamy all at the same time.

Low-Carb Sage Stuffing Recipe

A low carb version of old fashioned sage stuffing to go with any holiday meal. Made with eggplant, it is satisfyingly “bready” and compliments turkey, gravy, or anything else you’d like to put on your plate.

Course holiday side

Cuisine American – low -carb, American Classic

Keyword stuffing

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Ingredients

1 cup celery chopped
1 1/2 cup onion chopped
1 eggplant about 3 cups, peeled and cubed medium
1/4 cup unsalted butter
1 1/2 cups chicken broth I use Pacific free range organic plus 2/3 cup chicken broth
2 – 3 tablespoons dried sage
1 egg beaten

Instructions

Saute the celery and onion in the butter until crisp tender.
Add the eggplant.
Saute for 3 minutes.
Add the chicken broth and the sage.
Simmer until the liquid is mostly evaporated and eggplant is soft.
Remove all but 3/4 cup of the mixture to a bowl.
Simmer the 3/4 cup remaining in the pan in 2/3 cup of broth until very soft. You may need to add a little water if the eggplant needs a longer cooking time.
Blend the eggplant until smooth.
Add the egg and blend.
Mix the eggplant puree and the eggplant cube mixture.
Check the seasonings.
Stir in freshly ground black pepper to taste.
Spoon into a greased casserole pan and cover tightly.
Bake at 375F for 30 minutes or until done.

Notes

Make this up to three days ahead of time and refrigerate

Nutrition

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