Low Carb Stuffing

Course Side Dish
Cuisine American, Dairy Free
Condition Diabetes, PCOS
Servings 10 servings


  • 1 loaf Schmidt 647 Italian Bread
  • 1 lb turkey sausage mild, Italian
  • 1 tbsp olive oil
  • 1 onion diced
  • 1 stalk celery about 6 ribs; diced
  • 4 cloves garlic
  • 1/2 cup pine nuts
  • 2 eggs beaten
  • 2 cups chicken broth low sodium
  • 1 tbsp thyme fresh, minced
  • 1 tsp poultry seasoning
  • 1/4 tsp kosher salt
  • avocado oil spray


  • Preheat oven to 275º F. Tear each piece of bread in the loaf into small pieces. Spread evenly onto a sheet pan and bake for 45 minutes, tossing occasionally.
  • Cook turkey sausage in large sauté pan over medium high heat, breaking up with a spoon, until fully cooked. Remove from pan and set aside.
  • Add olive oil to pan 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 turkey sausage, onion mixture, egg, chicken broth, and seasonings in a large bowl. Add bread pieces and gently toss to combine.
  • Preheat oven to 375º F. Spray a 13x9 baking dish with cooking spray. Pour stuffing mixture into prepared pan and spray top of stuffing lightly with avocado oil spray. Cover with aluminum foil and bake for 25 minutes. Remove foil and continue to bake for another 25 minutes, until set and top is golden brown.


Carbohydrates: 29g | Protein: 15g | Fat: 12g | Sodium: 636mg | Potassium: 151mg | Fiber: 15g