Low Carb Vegetable Holiday Stuffing Recipe

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Hey there! I am super excited about sharing this low carb Vegetable Holiday Stuffing!

I have never been crazy about the idea of the the bread stuffings. But now that we are a low carb type of family, it’s out all together.

The flavors are all still there, but the unnecessary carbs aren’t!

Served low carb vegetable holiday stuffing

If you have a large – hungry family, feel free to double this recipe without any other changes!

🥘Ingredients:

  • 4 tbsp butter

You can use any oil you’d like but the butter gives this side a more “traditional” holiday flavor.

  • 8 oz sausage * optional – bulk sausage

You can use bulk sausage or any type of sausage you like. Just remeber to remove the casings so your dish isn’t chewy.

  • 1/2 tsp minced garlic – optional and to taste

I usually recommend powdered garlic because it doesn’t burn as easily. Burnt garlic SUCKS! And it will in turn, ruin your dish.

But, fresh garlic in this dish really makes a big impact.

  • 4 oz onion a small onion

To further cut carbs, feel free to sub in green onions.

If you do this..don’t add them until you have turned the heat off because they get slimy of they cook too long.

  • 1 carrot medium– about 61 grams

I may get questions or comments about this ingredient. I hear in my Keto Carrot Cake all the time “carrots aren’t Keto!”.

Not true. There is no such thing as “Keto and Non-Keto” food.

Carrots contain ton of healthy minerals but if you don’t want to add them…just leave them out. Easy peasy!

  • 2 celery stalks medium stalks – about 80 grams
  • 16 oz chopped cauliflower florets
  • 8 oz mushrooms chopped

I LOVE MUSHROOMS! But, if you add too many the dish will be watery.

If this happens, just drain some of the liquid out.

  • 1 red bell pepper * use any color you like

Red bells don’t have as much of an overwhelming flavor as their green counterparts. This is why I chose them.

But feel free to use whatever color you like…you are in charge here.

  • 1 tsp rosemary dried

If you aren’t fond of rosemary and it’s “pine” flavor, swap this herb for thyme.

  • 1 tsp sage dried

Sage screams “holiday” for me. Adjust this ingredient to your own tastes.

Use ½ tsp salt or to taste if you do not have dried bouillon. Prepared stock will make the dish too watery.

How do I know? I tried and the stock combined with the liquid that is released from the mushrooms made a nice soup….

  • ¼ cup parsley about a half oz – to taste

Fresh parsley is something that I always use if I possibly can. The dried version will work, just make sure to cut it down to a tablespoon.

  • ¾ cup pecans *Optional -walnuts or pumpkin seed can be used. Toasted & chopped course.

Pecans make the stuffing “flavor” for me. But everyone has their own holiday traditions.

When I make this dish for Christmas dinner, I will probably add extra pecans AND some dried cranberry.

👨🏿‍🍳How to make the Low Carb Stuffing:

  1. In a large skillet over medium/high melt the butter and brown the sausage if using.

Then add the chopped onion, garlic, carrot and celery. Saute for about 5-6 minutes, until the onion is translucent….not burnt.

2. Add the cauliflower & bell pepper and saute for about 3 more minutes before adding the mushrooms, nuts, bouillon and spices EXCEPT fresh parsley.

Turn heat down to medium and cook for for about 8 minutes until all of the veg is tender crisp and done to your liking

3. Stir in parsley after you turn off the heat.

4. Serve hot

Both white and brown gravy are excellent with this dish as well as cheese sauce or sprinkled Parmesan.

📋Tips & FAQ’s:

Can I stuff this “stuffing” into my turkey?

Stuffing the cavity of turkeys hasn’t been recommended for a long time because of the chances of food borne illness.

That and the fact that it makes the bird cook slower and dries out the exterior before the interior gets done was enough to get me to stop doing it.

That being said, you can do whatever you like.

If I don’t stuff the turkey, how do I serve it?

You can make this dish ahead of time and serve it on the side.

Just reheat it in the microwave or place it in a covered casserole dish and reheat it in the oven during the last half hour of cooking the turkey.

Can I freeze the low carb vegetable holiday stuffing?

You can, but I would skip the parsley if you plan to freeze it. It will be wilty and slimy when it thaws.

The veg will be noticeably softer when it thaws. If you’re okay with this… freeze away in an airtight container for up to two months.

How long does the holiday stuffing last in the fridge?

I never like to push it. Keep it 3-4 days at the most.

What other low carb Holiday sides should I serve?

We have a growing collection of holiday side dishes that will do GREAT with this low carb stuffing:

Or, if you are bored of the same old pumpkin pie, check out the “big” pumpkin recipe round-up (I’m not knocking it, pumpkin pie is my favorite!).

There is a lot of pumpkin goodness to go around though.

I think that’s it for the Low Carb Vegetable Holiday Stuffing!

I hope that you love it!

If you want to check out stuffing made with low carb bread, Howtothisandthat.com has a good one.

As always, please leave a comment below if you have questions, comments, complaints or ESPECIALLY if you have any amazing additions…

Cheers to you friend!

Brandy

Low carb veggie holiday stuffing fi

Low Carb Vegetable Holiday Stuffing

Brandy
Whether you call it "turkey dressing" or "stuffing", this low carb alternative to the carb loaded side dish is delicious and satisfying. It's a festive side packed with the colors and flavors of yesteryear without kicking you off of the Keto train.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American, Keto
Servings 10 servings
Calories 189 kcal

Equipment

Chefs Knife
Large pan

Ingredients
  

  • 4 tbsp butter
  • 8 oz sausage * optional – bulk sausage
  • 4 oz onion a small onion
  • 1 carrot medium- about 61 grams
  • 2 celery stalks medium stalks – about 80 grams
  • ½ tsp minced garlic * optional to taste
  • 16 oz chopped cauliflower florets
  • 8 oz mushrooms chopped
  • 1 red bell pepper * use any color you like
  • 1 tsp rosemary dried
  • 1 tsp sage dried
  • 1 tsp chicken bouillon * optional – use ½ tsp salt if you do not have dried bouillon. Stock will make the dish watery. See post.
  • black pepper & salt to taste
  • ¼ cup parsley about a half oz – to taste
  • ¾ cup pecans *Optional -walnuts or pumpkin seed can be used. Toasted & chopped course.

Instructions
 

  • In a large skillet over medium/high melt the butter and brown the sausage if using. Then add the chopped onion, garlic, carrot and celery. Saute for about 5-6 minutes, until the onion is translucent….not burnt.
    Melting butter
  • Add the cauliflower & bell pepper and saute for about 3 more minutes before adding the mushrooms, nuts, bouillon and spices EXCEPT fresh parsley. Turn heat down to medium and cook for for about 8 minutes until all of the veg is tender crisp and done to your liking.
    Adding cauliflower and bell pepper to saute
  • Stir in parsley after you turn off the heat.
    Low Carb stuffing for the holidays
  • Serve hot. Both white and brown gravy are excellent with this dish as well as cheese sauce or sprinkled Parmesan.
    Served low carb vegetable holiday stuffing

Notes

This recipe makes abut 10 servings of just over 5 oz each.

Nutrition

Serving: 5ozCalories: 189kcalCarbohydrates: 7gProtein: 6gFat: 16gSodium: 208mgFiber: 3gNet Carbs: 4gFat Ratio per Serving: 76.19%Protein Ratio per Serving: 12.7%Carb Ratio per Serving: 8.47%
Keyword gluten free
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for the low carb vegetable holiday stuffing is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

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2 Comments

  1. Hi Jodee! Thanks so much for taking the time to comment and for subscribing! Colorado College is a great school. Once Colorado occupies a space in your heart, it will always live there. I came out here for vacation in 2002 and never really left! As for the gravy…I’m working on it. The country gravy is what I used to top my veggie stuffing too! I am trying to create a brown gravy without xanthan gum and just plain old ran out of time to test it again before the week was up. I always like to make something a couple of times to make sure a good outcome wasn’t a fluke lol. I’ll get those tested and linked this week. Thanks again and Keto on!

  2. Brenna
    Would you please post your brown gravy recipe?
    After reading the Stuffing recipe and your comment that either white or brown gravy is good with the stuffing, I did a search for “brown gravy” and came up with nothing.
    I did find a recipe for Country Gravy. Is this the same as your recipe for White Gravy? If not, I’d love to see you post that recipe as well.
    Love your blog (I am a subscriber) and I DO love Colorado. Went to Colorado College in C Springs.

    Jodee Rushton