Simple Low Carb Thanksgiving Stuffing


45 minutes

Serving size

4 cups


8 Slices Carbonaut seeded bread
1 tbsp Olive oil
1/2 cup Yellow onion, finely chopped
2 stalks Celery, finely chopped
1 tbsp Fresh thyme
1 tbsp Fresh sage
1/2 tbsp Fresh rosemary
1/4 cup Pecans, chopped
3/4 cup Vegetable broth
Salt and pepper, to taste

Everyone knows that good stuffing is the life of the party when it comes to holiday dinners, and our recipe for the low carb version is no different. It’s an herbal, fragrant, nostalgic type of dish that reminds you of being a kid—but it’s guilt-free and boasts some serious low net carb numbers. It’s not rocket science, but it is worth radioing home about.

Ready to launch into the land of deliciously mouth-watering comfort food? Prepare for takeoff.


  1. Pre-heat your oven to 350°F.
  2. Spread the Carbonaut bread on a baking sheet and toast in the preheated oven for about 10 minutes, or until the bread slices are crispy and golden.
  3. Remove from the oven and chop roughly into cubes. Set aside to cool.
  4. In a large skillet, heat the olive oil over medium heat.
  5. Add the chopped onion and celery to the skillet and sauté until they begin to soften, about 3-4 minutes.
  6. Add the minced garlic, thyme, sage, and rosemary to the skillet. Sauté for another 1-2 minutes, until the herbs become fragrant.
  7. Stir in the chopped nuts and cook for another 2 minutes, allowing them to lightly toast. Remove skillet from heat.
  8. Place bread cubes in large bowl and add contents of skillet.
  9. Pour the vegetable broth over the mixture and stir well to combine. The amount of broth you need may vary, so start with a smaller amount and add more as needed. You want the bread to be moistened but not soggy. (Add a little more or some water if you need to.)
  10. Season the stuffing with salt and pepper to taste. Transfer the stuffing mixture to a baking dish and spread it out evenly.
  11. Cover the dish with aluminum foil and bake in the preheated oven for about 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and crispy. Once done, remove the stuffing from the oven, fluff with a fork and serve.
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