This Low-Carb Pecan Stuffing recipe is a hearty thanksgiving dish that the whole family with be fighting over! It's the perfect holiday side dish for people on low-carb, ketogenic, Atkins, Paleo, lc/hf, or Banting diets.
Servings6
AuthorAnnissa Slusher
Ingredients
2Tablespoonsbutterghee or coconut oil
1yellow onionchopped
3ribs celerychopped
1/4teaspoondried thyme
1/4teaspoondried rubbed sage
1/2teaspoonpoultry seasoning
1/2teaspooncelery salt
8ozpecanswhole or pieces
2Tablespoonsfresh sageleaves stacked and sliced thinly
Heat a large skillet over medium high heat. Add butter.
When butter has melted and has stopped bubbling, add yellow onion and celery.
Cook onion and celery, stirring occasionally until the edges of onion begin to brown and onion is becoming translucent. Onions and celery should both be soft. Reduce heat to medium.
Stir in thyme, rubbed sage, poultry seasoning and celery salt. Stir to combine.
Add pecans and fresh sage. Stir and cook for about three minutes to soften the flavors of the sage and allow pecans to absorb the flavor of the herbs.
Add salt and pepper to taste.
Stir in parsley.
Recipe Notes
Per serving: Calories: 308 Fat: 31 grams Carbs: 8 grams Fiber: 4.6 grams Protein: 4 grams Net Carbs: 3.4 grams