The World's Healthiest Stuffing
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
  • 6 slices bread (I used low carb)
  • 1 onion
  • 4 large stalks of celery
  • 3 cloves garlic, minced
  • 8 ounces mushrooms
  • ¼ teaspoon rosemary
  • 1⁄4 teaspoon thyme
  • 1⁄4 teaspoon sage
  • 1⁄4 teaspoon parsley
  • salt + pepper
  • 1-1/2 cups veggie broth
  1. * Preheat oven to 350°F.
  2. * Place the slices of bread on a baking sheet and bake for about 7-10 minutes at 350°F, until the bread feels toasted, then flip and bake for another 7-10 minutes, Remove from the oven and cut the bread into small cubes.
  3. * Heat a large greased skillet over medium heat. Add the onions and celery and sauté over medium heat, stirring occasionally, for about 5 minutes, until slightly browned. Add in the minced garlic and mushrooms and cook until the mushrooms are slightly browned and any liquid has evaporated. Add a few tablespoons of broth if the vegetables start sticking to the bottom go the pan. Stir in the rosemary, thyme, sage, parsley along with salt and pepper. Stir in the toast cubes. Add the vegetable broth and stir until completely combined.
  4. * Bake in the oven at 350°F for about 30 minutes, until toasted on the top and thoroughly warm. Devour.
Nutrition Information
Serving size: ⅙ recipe Calories: 82 Net Carbs: 5 grams Protein: 9 grams
Recipe by Foodie Fiasco at