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Breadless Stuffing


  • 2 large onions, diced
  • 5 stalks of celery, diced
  • 1 pound of mushrooms, white or brown, some sliced, some quartered
  • 1 pound of pecans
  • 1 pound of walnuts
  • 1 pound of Italian sausage
  • 2 small carrots
  • 2 red peppers
  • 5 large fresh sage leaves, chopped, or 1 tablespoon of crushed dried sage
  • 3 cups chicken stock
  • 2 cloves of garlic, minced or put through a press
  • 2 teaspoons freshly ground pepper
  • 1 teaspoon salt
  • 1 bunch parsley, chopped


  1. Toast nuts at 400F for 12 minutes, stirring occasionally. You will have to do the pecans and walnuts on separate cookie sheets.
  2. Melt butter or oil in a large skillet. Add onions and cook over medium heat until onions are translucent and put aside.
  3. Melt butter or oil in a large skillet. Add mushrooms, celery, peppers and cook over medium heat.
  4. Remove Italian sausage from casing and brown in a skillet.
  5. Combine all ingredients already cooked with carrots, seasonings and stock and cook until liquid is reduced.
  6. Add nuts.

Enjoy this low-carb alternative to traditional stuffing!