Mushroom OR Broccoli Stuffing

Your Healthy, Low-Carb Twist on a Thanksgiving Classic

With Thanksgiving just around the corner, it’s the perfect time to introduce a healthier, low-carb alternative to traditional stuffing. This recipe delivers all the comforting flavors of classic stuffing—without the carb overload!

Choose between savory mushrooms OR fresh broccoli to create two unique versions of this dish. Try both and discover your favorite!

Ingredients

3 stalks of broccoli, chopped including stems OR 20 oz sliced baby bella mushrooms
1 green bell pepper, diced
½ yellow onion, diced
1 stalk of celery, diced
4 cloves of garlic, minced
2 cups almond flour
1/3 cup chopped walnuts
2 tbsp Italian seasoning
1½ tsp salt
½ tsp black pepper
1 slice of bread (e.g., Ezekiel or gluten-free bread), diced into small cubes
 2 eggs
Olive oil  

Instructions

1) Prepare the Vegetables

Heat a few tablespoons of olive oil in a skillet over medium heat. Sauté the onion until translucent. Add the garlic, green bell pepper, and celery, and cook for about 3 minutes.

2) Add Your Main Vegetable

Incorporate either the mushrooms OR broccoli. Season with 1 tsp salt, ½ tsp black pepper, and 1 tbsp Italian seasoning. Cook on low heat until the mushrooms are browned and reduced in size or the broccoli stems are tender (about 10 minutes).

3) Mix the Base

In a large bowl, whisk together the almond flour, eggs, 1/4 cup olive oil, 1 tbsp Italian seasoning, and ½ tsp salt. Stir in the chopped walnuts.

4) Combine Ingredients

Add the cooked vegetable mixture to the almond flour mixture and stir until evenly combined. Fold in the diced bread cubes for a hint of traditional stuffing texture.

5) Bake

Transfer the mixture to a glass baking dish. Bake at 425°F for 20 minutes or until the top is lightly golden brown.

Serve warm as a flavorful, wholesome side dish for your holiday feast!

Enjoy!