Low carb stuffing

Thanksgiving is approaching very quickly, and I refuse to let the holidays destroy my low carb lifestyle. Here’s an amazing recipe for some low carb stuffing that doesn’t require bread! Now that’s better 🙂

Ingredients:
2 cups mushrooms, chopped
2 small zucchini, cubed
1 small onion, chopped
1 sweet red pepper, chopped
3 ribs celery, chopped
1/2 cup sundried tomatoes, chopped
1/2 cup almond meal
1/4 cup sage, finely chopped
salt and pepper to taste
Olive oil
Sage sprigs

Topping:
1/2 cup almond meal
1/4 coconut oil
zest of 1/2 lemon
4 sage leaves
pinch of salt

Directions:
Brown the onion and celery in pan; set aside. Brown mushrooms; when liquid becomes substantial push the mushrooms to the side of the pan and add the sundried tomatoes to the center of the pan, allow them to cook in the liquid and soak it up. Set aside. Brown the zucchini, then add the red pepper and allow to cook until just tender. In a large bowl, mix up the cooked ingredients along with the sage, almond meal, salt and pepper. Pour into baking dish.

Topping:
Mix topping ingredients in food processor. Crumble across the top. Garnish with sprigs of sage.

Bake at 350 degrees for 25 minutes.

Note: I’m not a big mushroom fan so my version is just a bit different from the original recipe that I found. Bring on the celery and zucchini!!

Original recipe link

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