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
  • 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

  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

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

side dish

1 reply

ohneclue 2016-12-06 21:54:52 -0600 Report

This could be a ;good recipe if they just didn't use the Craisins. Fresh cranberries with a little Stevia would be MUCH better and save a LOT of sugar carbs. One cup of Craisins has 100 Carb grams and 80 grams of that is pure SUGAR!! Each serving therefore has 8 sugar carbs per serving out of the 14 carbs. Use regular cranberries and add Stevia or the sweetener of your choice and save 8 sugar grams per serving!! That will leave you with 3 net carbs per serving which is MUCH better.