Stuffing is definitely a Thanksgiving staple, but if you are on a low sodium diet, you may be worried about its sodium content. Of course, one meal that’s higher in sodium isn’t the end of the world, but we understand wanting to stick to your plan as much as possible, even on a holiday. 

The key to making this low sodium is to use bread that is lower in sodium, such as Nature’s Own Butterbread (which has 90g sodium per slice), as well as low sodium broth. In addition to these two crucial components, this stuffing uses olive oil, diced onion, celery, garlic, eggs, thyme, sage, and poultry seasoning. This stuffing is rather simple to make. The bread is torn into small pieces and baked for 45 minutes. In a large pot, onion and celery are sauteed in olive oil, and garlic is added just before removing from the heat. The sauteed mixture is combined with the eggs, broth, and seasonings before adding the bread pieces. The whole mixture is baked at 375°F for 25 minutes covered, then another 25 minutes uncovered, before serving.

You could certainly add other flavors into your stuffing if desired. Different seasonings or vegetables added can change your flavor profile dramatically. Even using a different type of lower sodium bread could make for a delicious change.

Other recipes you’ll love

Low Sodium Stuffing

Course: Side Dish
Cuisine: American
Condition: Low Sodium
Servings: 12 servings


  • 1 loaf bread like Nature's Own Butterbread, 90 mg sodium per slice
  • 1 Tbsp olive oil
  • 1 onion diced
  • 4 ribs celery diced
  • 4 cloves garlic minced
  • 2 eggs beaten
  • 2 cups broth low sodium
  • 1 Tbsp thyme fresh, finely chopped
  • 1 Tbsp sage fresh, finely chopped
  • 1 tsp poultry seasoning


  • Preheat oven to 275ºF. Tear each piece of bread in the loaf into small pieces. Spread evenly onto a sheet pan and bake for 45 minutes, tossing occasionally.
  • In a large oven-safe pot like a dutch oven, add olive oil and heat over medium heat. Add onion and celery and sauté until softened, about 10 minutes. Add garlic and cook for 1 additional minute. Remove from heat and let cool.
  • Combine onion mixture, egg, chicken broth, and seasonings in a large bowl. Add bread pieces and gently toss to combine.
  • Preheat oven to 375ºF. Spray dutch oven (or a 13x9 baking dish) with cooking spray. Pour stuffing mixture into prepared pan. Cover with lid (or aluminum foil) and bake for 25 minutes. Remove foil and continue to bake for another 25 minutes, until set and top is golden brown.


Please note: nutrition facts are an estimate, and may contain errors.


Carbohydrates: 24g | Protein: 5g | Fat: 4g | Sodium: 343mg | Potassium: 69mg
+ posts

An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.