Get stuffed: savory turkey stuffing recipe uses low-carb staple

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.

 

Stuffing

3 cups stale oopsies
3 cups celery, chopped (make sure to get leaves in there, too!)
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