Veggie Sausage Herb Stuffing Low Carb
Elevate your holiday table or weeknight dinner with this Veggie Sausage Herb Stuffing, a flavorful and nutritious low-carb twist on classic stuffing. Packed with aromatic herbs like parsley, rosemary, and thyme, this dish combines wholesome ingredients such as cauliflower rice, crumbled veggie sausage, and fresh vegetables for a healthy yet hearty bite. Perfectly seasoned and bound together with a delicate egg and vegetable broth mixture, this stuffing delivers comforting flavors without the carbs. Ideal for vegetarians and anyone seeking a lighter alternative, it bakes to perfection with a caramelized top and savory aroma that will fill your kitchen. Whether served alongside a roast or as a satisfying standalone, this low-carb stuffing is sure to become a favorite for gatherings or everyday meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 stalks, diced celery
- 1 medium, diced carrot
- 3 cloves, minced garlic
- 12 ounces, crumbled veggie sausage
- 3 cups cauliflower rice (fresh or frozen)
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon, minced fresh rosemary
- 1 teaspoon, minced fresh thyme
- 1 large, beaten egg
- 0.25 cup low-sodium vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and grease a medium-sized baking dish with cooking spray or a small amount of olive oil.
In a large skillet, heat the olive oil over medium heat.
Add the diced onion, celery, and carrot to the skillet, and sauté for 5-7 minutes until the vegetables have softened and the onion is translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the crumbled veggie sausage to the skillet, and cook for 5-6 minutes, stirring occasionally, until it is browned and heated through.
Add the cauliflower rice to the skillet and cook for another 4-5 minutes, letting it soften and absorb the flavors.
Remove the skillet from heat and stir in the fresh parsley, rosemary, and thyme.
In a small bowl, whisk together the beaten egg and vegetable broth, then pour this mixture over the stuffing in the skillet. Stir well to combine.
Season with salt and black pepper to taste.
Transfer the stuffing mixture into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 20-25 minutes, or until the top is lightly browned and the stuffing is set.
Remove from the oven and let cool for a few minutes before serving. Serve warm and enjoy your low-carb veggie sausage herb stuffing!
Nutrition Facts
Calories |
307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 6.3 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 800 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
