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My PCOS Kitchen - Low Carb Stuffing with Sausage - Gluten-free and paleo stuffing in orange and white pumpkin ramekins from Staub.
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5 from 1 vote

Low Carb Stuffing

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 509kcal
Author Mira


  • 1 recipe Low Carb Paleo Bread
  • 200g7/oz ground pork
  • 4 sticks celery 150g/5.29g
  • 1 onion 240g/8.4oz
  • 1/2 cup butter 120g/4.23oz
  • 1/2 tbsp marjoram
  • 1/2 tbsp thyme
  • 1/2 tbsp parlsey
  • 1/2 tbsp salt
  • 1/2 tbsp black pepper
  • 1 cup chicken broth


  • Preheat the oven to 190C/375F.
  • Cut the bread into cubes and line onto a tray.  Place in the oven and toast for about 10-15 minutes.
  • While the bread is toasting, let's make the stuffing.  Dice the onion and celery.
  • In a frying pan, melt the butter and add the onion, celery and ground pork.  Cook until the pork is fully cooked.  Turn off the heat.
  • Place the toasted bread into a large baking dish.  Add the buttery veggies and pork to it, all of the spices and mix together.  Add the bouillon and carefully mix. 
  • Place into the oven and bake for 20 minutes.


Serving: 1serving | Calories: 509kcal | Carbohydrates: 14.42g | Protein: 18.87g | Fat: 44.9g | Saturated Fat: 15.3g | Polyunsaturated Fat: 4.88g | Monounsaturated Fat: 20.24g | Cholesterol: 160mg | Sodium: 376mg | Potassium: 279mg | Fiber: 5.8g | Sugar: 5.39g | NET CARBS: 8.62g