Cranberry Pecan Stuffing

By Nikki Sheriff

Enjoy this unique alternative to bread-based stuffing recipes. Rich flavors will bring back memories of holiday traditions, but the sodium and carb counts are much friendlier to your diabetes.

Cranberry Pecan Stuffing
Ingredients
  • 2 TBS olive oil

  • 1/2 large onion, chopped

  • 1/2 cup chopped celery

  • 2 cloves garlic, minced

  • 2 cups almond meal/flour

  • 1 cup pecan pieces

  • 1 cup craisins

  • 1/4 cup chopped fresh parsley

  • 1 tsp dried thyme

  • 1/2 tsp kosher salt

  • 1/4 tsp pepper

  • 1 egg

  • 1 TBS lemon juice

  • 1 cup low sodium chicken broth

Directions
  1. Preheat the oven to 350 degrees F.

  2. Heat the olive oil in a medium skillet. Saute onion, celery and garlic until the onion and celery become tender and transparent.

  3. In a large bowl, mix the almond meal, pecans, craisins, onion mixture and parsley together.

  4. Add the seasonings and mix well.

  5. Beat the egg in a small bowl and add, along with the lemon juice and chicken broth.

  6. Pour into a greased 8x8 baking dish.

  7. Cover with foil and bake for 40 minutes.

  8. Uncover and cook 5-7 minutes or until slightly golden brown on top.


Nutritional Facts

Servings
12
Calories 233
Total Fat 18g
Saturated Fat 1g
Sodium 103mg
Carbohydrates 14g
Dietary Fiber 3g
Protein 6g

side dish