Zero Carb Stuffing
Dried bread cubes, butter, onion, celery and sage. The one dish that makes a low carb Thanksgiving table feel normal, and the best single use for a loaf you have.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Serves
- 8
Ingredients
One 9 by 13 inch dish.
- ThinSlim 2 loaves ThinSlim Foods Zero Net Carb Bread Plain, cut into 3/4 inch cubes
- 8 tbsp unsalted butter, plus more for the dish
- 2 medium yellow onions, diced
- 4 celery ribs, diced
- 2 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- 1/2 cup chopped flat leaf parsley
- 3 cups chicken stock, warm
- 2 large eggs
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
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Made with ThinSlim. Figures are the product label, not the finished dish.
Swap it
- Bread Seeded $9.49
- Bread Sourdough $9.49
- Bread Thin Sliced Plain $9.49
Method
- Heat the oven to 275F. Spread the bread cubes on two sheet pans and bake 35 to 40 minutes, tossing once, until they are dry and light all the way through and a cube snaps rather than bends. Do not brown them.
- Raise the oven to 350F and butter a 9 by 13 inch dish.
- Melt the butter in a wide skillet over medium heat. Add the onion and celery with 1/2 tsp of the salt and cook 10 to 12 minutes, until soft and translucent with no crunch left.
- Stir in the sage and thyme and cook 1 minute more, until fragrant.
- Tip the vegetables and all the butter over the bread cubes in a large bowl. Add the parsley, the rest of the salt and the pepper and toss until every cube is coated.
- Whisk the eggs into the warm stock, then pour it over the bread a third at a time, folding between additions.
- Let it sit 10 minutes, then press a cube against the side of the bowl. It should be moist through with no dry white center. If any are still dry, add stock 1/4 cup at a time.
- Pile it into the dish without packing it down. Cover with foil and bake 25 minutes.
- Uncover and bake 20 to 25 minutes more, until the top is deeply browned and crisp and the edges pull away from the dish.
- Rest 10 minutes before serving.
Tips
Drying the bread is the whole recipe, and this bread needs more of it than wheat bread does. It carries more moisture to begin with, and a cube that is merely stale on the outside will collapse into paste once the stock goes in. Dry it until it snaps.
Low and slow, not hot. At 350F the cubes brown before they dry, and you get a toasted shell around a damp middle that still turns to mush.
This bread also drinks less stock than wheat bread. Three cups is a starting point, not a rule. Add it in stages and test a cube, which is the only way to tell.
Dry the cubes up to three days ahead and keep them in a paper bag, not plastic. Assemble the morning of and bake straight from cold, adding 10 minutes to the covered stage.
Low and slow, not hot. At 350F the cubes brown before they dry, and you get a toasted shell around a damp middle that still turns to mush.
This bread also drinks less stock than wheat bread. Three cups is a starting point, not a rule. Add it in stages and test a cube, which is the only way to tell.
Dry the cubes up to three days ahead and keep them in a paper bag, not plastic. Assemble the morning of and bake straight from cold, adding 10 minutes to the covered stage.