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Savory Herb Turkey Stuffing
The rule for figuring out the proper amount of stuffing is easy to remember —
approximately 1 cup per pound of bird. This works very well unless you want
stuffing for only one meal, in which case this quantity is excessive. So, starting
from the maximum, reduce the among of stuffing to suit your needs.
No more than 4 days or less than 2 days ahead of time, you will need to bake
a pan of the Low Carbohydrate "Corn" Bread
and have a loaf of commercial low carb bread on-hand.
These will need to be dried and cubed — see "BREAD NOTES" below.
1 Tablespoon fresh tarragon (or 2 teaspoons dried)
1/2 cup finely chopped parsley
2 cups chopped celery
1 Tablespoon salt, or to taste
1 1/2 teaspoons freshly ground black pepper
4 teaspoons dried rubbed sage
1 Tablespoon dried thyme
1 1/2 cups pecans or hazelnuts, toasted; coarsely chopped
2 cups canned chicken or turkey broth or fresh stock
3 large eggs, beaten to blend
- 8 bacon slices
- 1/2 pound (or more) butter
- 1 cup finely chopped shallots or onions
- 8 cups (approximately) bread
Preheat oven to 325°F.
If preparing stuffing to bake in dish, butter 8x8x2-inch baking dish.
Cook bacon in heavy large skillet over medium-high heat until crisp, about
6 minutes. Using tongs, transfer bacon to paper towels; reserve 1/4 cup
bacon drippings in skillet. Cool bacon and crumble.
Add butter to bacon drippings in skillet and melt over medium-high heat. Add
onions or shallots and celery; sauté just until pale golden brown, about 10 minutes.
Stir in sage, thyme, parsley, and tarragon. Add to bread mix cubes in bowl. Mix
in pecans and crumbled bacon. (Can be prepared 1 day ahead. Cover and refrigerate.)
Stir 1 1/2 cups chicken broth into stuffing. Season to taste with salt and pepper.
Mix in eggs. Reserve 9 cups stuffing for turkey. Moisten remaining stuffing with
remaining 1/2 cup chicken broth. Transfer to prepared dish. Bake stuffing in
covered dish alongside turkey for 1 hour. Uncover stuffing and bake until top
begins to crisp, about 5 minutes longer.
Serves 12 to 14. Approximately 4.5 grams net carbs per serving, but since serving size and
optional ingredients vary, you might wish to make adjustments according to your
actual ingredients and serving size preferences.
This recipe works best when you use a mix of the faux cornbread and a dense plain
low carb bread (baked from a recipe here or a commercial brand). The breads will need to be dried, but because they
are low-carb (with no sugar or chemicals to preserve them), special care must be
given. When completely cool, slice loaf bread down the middle lengthwise twice
making long bread strips. Allow them a shelf in your refrigerator for them to stay
laid out flat to "dry" (on a cookie sheet or two paper plates) over at least 2 days.
Do the same with the faux cornbread, but cut into thin squares and let dry refrigerated.
The day you'll make the stuffing, let the breads sit at room temperature for a few
hours. (If they have not dried out sufficiently to resemble "stale" bread, put them
in a 200°F warm oven to finish drying out after the cubing step described next.)
On a flat surface, preferably a wooden board, cut each of the bread pieces into
3/4-inch cubes and dry in oven if necessary. They're ready to be used in your stuffing!
It's a good idea to keep a little high gluten flour on hand in case your stuffing is
too wet. Just sprinkle in a bit and mix. It's a great binder and very low in carbs.