Cranberry Pecan Stuffing (Low Carb/Low Fat)

The other Thanksgiving weakness of mine: Stuffing.

Oh, delicious stuffing...

Although this stuffing doesn't contain any bread, it tastes like the same delicious stuffing! The only real difference is the texture, but only slightly. The almond meal soaks up the moisture, but doesn't get as soggy as bread or breadcrumbs. Which is fine by me.

Cranberry Pecan Stuffing:
Makes 12 Servings

2 TBS olive oil
1/2 large onion, chopped
1/2 cup chopped celery
2 cloves garlic, minced
2 cups almond meal
1 cup pecan pieces
1 cup craisins
1/4 cup chopped fresh parsley
1 tsp dried thyme
1/2 tsp kosher salt
1/4 tsp pepper
1 egg
1 TBS lemon juice
1 cup low sodium chicken broth

Preheat the oven to 350 degrees F. Grease a 8x8 casserole dish and set aside.
Heat olive oil in a medium skillet. Saute onion, celery and garlic until the onion becomes tender and transparent.
In a large bowl, mix the onion mixture, almond meal, pecans, craisins and parsley. Add the seasonings and mix well.
In a small bowl, beat the egg and add to the stuffing mixture, along with the lemon juice and broth. Pour into the prepared casserole dish and spread evenly.
Cover with foil and bake 40 minutes. Remove foil and cook additional 5-7 minutes or until slightly golden.

For 1/12 the recipe: 233 calories, 18g fat, 1g saturated fat, 103mg sodium, 14g carbohydrates, 

3g fiber, 6g protein