A Lower-Carb and Healthy Alternative to Stuffing at Thanksgiving

Thanksgiving meals are known for comfort foods, and stuffing is usually at the top of the list. While delicious, traditional bread-based stuffing can leave you feeling overly full, sluggish, and dealing with a sugar crash from the high carb load. If you’re looking for a lighter dish that still delivers the warm, savory flavors of the holiday, a low-carb alternative is a great option.

One of the easiest and tastiest swaps is Cauliflower Rice Stuffing. It’s packed with vegetables, herbs, and flavor—without the bread.

Cauliflower Rice Stuffing Recipe

Ingredients (serves 6-8):

• 1 large head of cauliflower (or 1 bag of pre-riced cauliflower, about 4 cups)
• 2 tablespoons olive oil or avocado oil
• 1 medium onion, diced
• 3 celery stalks, diced
• 2 medium carrots, diced
• 8 oz mushrooms, chopped
• 3 cloves garlic, minced
• ½ cup chopped fresh parsley
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• ½ teaspoon salt (to taste)
• ½ teaspoon black pepper
• ½ cup low-sodium vegetable or chicken broth
• Optional: ¼ cup dried cranberries or chopped pecans for extra texture and flavor

Instructions:

1. Prepare the cauliflower rice by pulsing cauliflower florets in a food processor until they resemble rice. (Skip this step if using pre-riced cauliflower.)

2. In a large skillet, heat oil over medium heat. Add onion, celery, and carrots. Sauté for about 5 minutes until softened.

3. Add mushrooms and garlic. Cook for another 5-6 minutes until mushrooms release liquid and begin to brown.

4. Stir in the cauliflower rice, herbs, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.

5. Pour in broth and cook until liquid is absorbed and cauliflower is tender, about 5 more minutes.

6. Stir in parsley and any optional add-ins like cranberries or pecans. Adjust seasoning to taste.

7. Serve warm as a delicious, lower-carb side dish.