It’s the most wonderful time of the year–for a low-carber.
Thanksgiving, with its promises of tender turkeys, gracious gravies and varied vegetables, is a wild wonderland of flavor and fun for anyone watching their girthing while celebrating our nation’s birthing.
This stuffing is meant to be baked in a separate casserole dish, so the addition of water will help keep your bounty moist and ready to go, whether it’s for college football or the Macy’s Thanksgiving Day parade. If you choose to stuff the bird, the addition of water will most likely not be necessary.
Atkins induction friendly, and gluten-free, one thing is for sure: this dish will do a touchdown dance on the fourth Thursday in November– all while keeping you from floating out of your pants.
Savory Sumptuous Stuffing
3 cups stale oopsie rolls (recipe here)
3 cups celery, chopped + leaves
1 cup onion chopped
1 cup butter, melted
1 tsp salt
1/4 tsp pepper
1/2 tsp sage
1/2 tsp thyme
3/4 cup hot water
3 cups celery, chopped + leaves
1 cup onion chopped
1 cup butter, melted
1 tsp salt
1/4 tsp pepper
1/2 tsp sage
1/2 tsp thyme
3/4 cup hot water
Preheat oven to 375 degrees F.
Toss all ingredients except water. Add water and toss. Transfer to a covered 2 quart casserole dish. Bake for 30 minutes.
Makes 6, 3/4 cup servings
Nutritional Information: Calories: 350, Carbohydrates: 5 g, Fiber: 1.5 g, Net Carbohydrates: 3.5 g, Protein: 4.5 g, Fat: 35 g
Thanks alot.
Hey there! Sorry for the annoying link situation. I need to fix those. The oopsie rolls are: https://cleochatra.blogspot.com/2009/05/gluten-free-low-carb-buns-aka-oopsie.html
They're a bun made from meringue and cream cheese and then can be used for a bunch of different things!
Thanks for that! Much appreciated!
You saved my Thanksgiving. THANK YOU!
Hey, Jamie, I want to make this stuffing for Thanksgiving. Do you know if it freezes okay?
Hi, Mary. I have frozen oopsie rolls before, so I’m going to say yes–you can freeze this recipe. Just let it come to room temperature before heating.
back when I could eat stuffing {ok I confess I used stove top} what I would do for the liquid was use bone broth, or if I was out I would boil the neck & innards that came with the poultry and use that for the liquid…it was always the first thing to be gone.
I grew up in a StoveTop Stuffing house, too! It wasn’t until later when I married my sweet baboo (he who can have no MSG) that I made a lot of changes. Your addition of bone broth sounds divine. I am going to be making turkey bone broth this year for sure.