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Delicious Low Carb Thanksgiving Stuffing Recipe Using Fox Hill Kitchens’ Awesome Bunz (With Variations!)

Thanksgiving Stuffing with Awesome Bunz

You were asked to bring stuffing for the Holiday get together, easy! But then the messages start rolling in, Aunt Sherri cannot have any gluten, Grandpa has to watch his sugars, and Jessica is back on her on-again / off-again vegetarian diet. 

Don’t fret, we’ve got you covered! This low carb Thanksgiving stuffing recipe is just what you asked for!

Measure Your Ingredients for Your Low Carb Thanksgiving Stuffing Recipe

To make this low carb Thanksgiving stuffing recipe you will need the following:

Required Ingredients: 

  • 1 bag of Fox Hill Kitchens Bunz 
  • 1 1/4 Cup diced onion
  • 3/4 Cup diced celery
  • 6 to 8 Tablespoons (or more) grass-fed butter, ghee or fat of choice, softened/melted
  • 1 Cup of broth or stock, heated (amount depends on your desired level of moistness) 
  • 1 1/4 Teaspoons poultry seasoning OR 1 heaping Tablespoon each of fresh minced sage, rosemary, and thyme. 
  • optional 1-4 Tablespoons chopped fresh parsley
  • 1 egg
  • Sea salt and freshly ground black pepper, to taste
  •  

Low Carb Thanksgiving Stuffing Recipe Variations

There are a lot of options when it comes to making stuffing! Here are some of our favorite add-ins.

  • up to 1 tbs minced garlic
  • For meat lovers:
    • Sausage is a great way to incorporate more protein into your stuffing. This could be anything from a breakfast sausage, crumbled without casing, or an apple maple sausage link cooked and sliced or chopped, or any specialty flavors that you enjoy.
    • 3/4 to 1 pound sausage
    • Cook sausage in a medium sized pan until there isn’t any pink left. If you’re using sausage without casing, break it up while it cooks. If using whole sausage, either remove from casing prior to cooking OR cut into pieces of desired size after it is cooked. 
    • Drain sausage and set aside. Follow the recipe as usual and incorporate the sausage at the step where the bread is added to the cooked vegetables.
 
  • Mushrooms:
    • 1/2 lb mushrooms of your choice sliced or chopped.
    •  Sauté the mushrooms with the vegetables and follow the recipe as usual.
 
  • For Sweeter Variations:
    • 1 tart, firm apple that will hold up when cooked.
    • Peel and chop the apple in small pieces and incorporate it with the cooked vegetables.
    • Chestnuts, chopped, dried cherries, oysters, or anything that you would want in your traditional recipe are also great options.
  • Nuts:
    • To add some extra crunch and texture, nuts such as pecans or walnuts make a great addition.
    • 3/4 cup walnuts, pecans, or your choice, toasted and roughly chopped
    • Add the toasted nuts at the step where the bread is added to the cooked vegetables and follow the recipe as usual.

Cooking Steps

Dice onions and celery.

Sauté onions and celery in a large frying pan, or wok, with 3 tbsp of the fat of choice and a few good pinches of sea salt for 5-8 minutes, or until softened.

  • If adding mushrooms, throw them in after a couple minutes of cooking onions and celery.
  • If using an apple, add one minute before the next step.

 

Add the rest of the butter/fat and let melt.

Mix in Remaining Ingredients

Add the sauteed vegetable mixture, herbs/seasonings, bread cubes, 3/4 cup of the broth, and any additional ingredients including nuts, dried fruits, etc.  to a large bowl. Salt and pepper to taste and mix together. 

  • Any desired meat will also be added at this step.
 

Beat egg and 1/4 cup broth together in a small bowl.

Pour egg mixture and the rest of the broth over stuffing mixture in the large bowl. Mix/fold together until everything looks evenly wet. 

Let sit for 10 minutes, folding ingredients gently every few minutes. 

Bake

Pour into a lightly greased baking dish or casserole, (approx. 7 cups or 11-inch round dish). 

Cover with foil or lid. 

Place in a preheated 350 oven for 25 minutes. 

Check around 15 minutes and remove the foil to brown and crisp the top. Remove when it looks fully set through the middle.

If you are using a convection oven you may want to cook it at 325℉ or leave it covered for longer.

Enjoy Your Low Carb Thanksgiving Stuffing Using Fox Hill Kitchens' Awesome Bunz!

This stuffing is an incredible side dish that most people with dietary restrictions usually have to skip out on. Your whole family will thank you for taking the extra time it took to make it special for everyone to enjoy!

Let us know how you and your family enjoyed this low carb Thanksgiving stuffing recipe! Remember to share your photos with us on Instagram and Facebook @foxhillkitchens

Friendly tip: if our Funny Bunz are in stock, they are a great option for making this stuffing recipe! Check the bargain basement for the Large Funny Bunz or the Small Funny Bunz as they are often in stock at a great price!

Low Carb Thanksgiving Stuffing Recipe:

Gluten Free Low Carb Stuffing made with Fox Hill Kitchens Awesome Bunz

Keeping to your dietary goals can be challenging during the holidays. You can have delicious Thanksgiving stuffing and other traditional dishes without the extra sugars, gluten and carbohydrates! 
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: buns

Equipment

  • sauté pan
  • Baking dish 7 Cups volume or approx. 11-inch round dish

Materials

  • 1 Bag Fox Hill Kitchens Bunz cut to
  • 1 ¼ Cup Onion diced
  • ¾ Cup Celery diced
  • 6-8 Tbs Butter or fat of choice
  • 1 Cup Stock or broth you could use a little more for a moister stuffing
  • 1 Egg beaten
  • tsp Poultry seasoning OR 1 heaping Tbs each minced fresh rosemary, sage, and thyme

Instructions

  • preheat oven to 350F
  • Sauté the onion and celery in a large frying pan in fat of choice and a few pinches of salt for 5-8 minutes, or until softened.
  • Add sauteed vegetable mixture, herbs/seasoning, bread cubes, ¾ Cup of the broth, and any additional ingredients including nuts, dried fruit, etc. to a large bowl. Salt and pepper to taste and mix together.
  • Beat egg and 1/4 cup of the broth together and pour over stuffing mixture. Mix until everything looks evenly wet.
  • Let sit for 10 min, folding gently every few minutes.
  • Pour into a greased baking dish approx. 7 cups or an 11-inch round dish.
  • Cover with foil and cook in preheated oven for 25 minutes.
  • Check around 15 minutes and remove the foil to brown and crisp the top. Remove stuffing when it looks fully set through the middle.

Notes

If you are using a convection oven, you may want to cook it at 325F, or leave it covered for longer, so it doesn't burn.
See beginning of the post for instructions for how to make stuffing variations using sausage, mushrooms, nuts, etc.

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