Name: Low Carb Stuffing
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 3 tbsp coconut oil; 2 tbsp raw pumpkin seeds; 1 tbsp minced garlic; 6 oz celery, roughly chopped; 1 oz yellow onion, finely chopped; 1 oz leek bulb, finely chopped; 20 oz cauliflower florets; 8 oz mushrooms, roughly chopped; ¼ cup chicken broth (or vegetable broth for vegetarian and vegan); 2 tbsp (~6g) finely chopped fresh rosemary; 1 tbsp (~2g) finely chopped fresh sage; ¼ tsp celery salt; ¼ tsp black pepper; ⅛ tsp salt

Description

Keto dieters do not have to pass up the stuffing this Thanksgiving! Here is a low carb stuffing recipe that everyone can enjoy! This Thanksgiving keto stuffing recipe is great for those following low-carb, keto, paleo, whole30, egg free, nut free, vegan and sugar-free diets! Yes! Whole30 stuffing!

Ingredients

3 tbsp coconut oil
2 tbsp raw pumpkin seeds
1 tbsp minced garlic
6 oz celery, roughly chopped
1 oz yellow onion, finely chopped
1 oz leek bulb, finely chopped
20 oz cauliflower florets
8 oz mushrooms, roughly chopped
¼ cup chicken broth (or vegetable broth for vegetarian and vegan)
2 tbsp (~6g) finely chopped fresh rosemary
1 tbsp (~2g) finely chopped fresh sage
¼ tsp celery salt
¼ tsp black pepper
⅛ tsp salt

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Instructions

In a large skillet over medium-low heat, melt coconut oil. Add pumpkin seeds and toast until just golden, about 3 minutes. Add minced garlic and saute until fragrant, about 2 minutes.
Increase heat to medium and, to the same skillet, add celery, onion, and leek and sauté until softened, about 8-10 minutes.
Add cauliflower, mushrooms, chicken broth, rosemary, sage, celery salt, pepper, and salt and continue to sauté until all ingredients are well-incorporated and tender, breaking apart cauliflower florets as they soften, all liquid is absorbed, and cauliflower florets begin to lightly brown, about 30-35 minutes.
Serve hot and enjoy!

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