Classic Low Carb Stuffing Trim Healthy Mama Recipe (2024)

FAQs

Is stuffing good for weight loss? ›

Stuffing is not strictly a healthy food, because it is typically high in calories, fat, sodium, and refined carbohydrates.

This product has 3 ingredients with gluten and 2 ingredients that may have gluten.

Typically high in fat, carbs and salt, stuffing can be made fresh or purchased chilled, frozen or dehydrated. Traditionally, a stuffing would use the giblets of the bird with the addition of sausage meat, a source of starch, such as bread, with some aromatics such as onion, herbs and spices.

Many American stuffings contain a starchy ingredient like bread or cereals, usually together with vegetables, ground meats, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs.

Generally speaking, the healthiest salad dressing will be a vinaigrette like balsamic or oil and vinegar, while Caesar, ranch or anything with the word “creamy” will be the unhealthiest. The exception? We like products made with healthy swaps—think Greek yogurt in place of mayo or heavy cream.

Stuffing contains refined carbs and gluten from the bread, high levels of sodium from the adds on like sausage and bacon, fruits and veggies which cause bloating, and other veggies such as brussels sprouts and fruits such as apples that can cause gas.

Nutrition Facts

The calorie breakdown is 10% fat, 77% carbs, and 13% protein.

Regular stuffing (cooked inside the turkey) and dressing (made in a pan) start with dried cubes of bread, typically made with gluten. Gluten-free bread, however, is a perfectly acceptable substitute when you make your own! Cut slices of gluten-free bread into cubes, and let it dry out, either overnight or in an oven.

Does stuffing spike blood sugar? ›

For people with diabetes, Thanksgiving can be as scary as Halloween, but with cranberry sauce, mashed potatoes and stuffing providing the frights instead of ghosts and goblins. These types of foods are carbohydrates and convert to glucose in our bodies, raising our blood sugar (blood glucose).

For diabetes-friendly stuffing:

Substitute fat-free chicken or veggie broth for some or most of the butter. 5. Use whole-grain bread. Add generous amounts of chopped vegetables (such as celery, carrots, onion, and cauliflower), nuts, and pumpkin, chia, or sunflower seeds.

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

Juices from the turkey soaked into the stuffing, infusing it with fat and flavor. "You've got those juices, and those juices taste great,” Smith said.

Popular pre-packaged stuffings contain high fructose corn syrup (yikes!), added sugars, chemical and preservatives, and not to mention little fiber because it's been stripped from the bread. These are not things we want to eat on a weight loss diet as they increase hunger and cravings.

Like many convenience foods, Stove Top stuffing has gotten a bad rap in recent years, especially from people who have *opinions* about what is healthy to eat. It's got too much sodium, there are weird ingredients that you can't pronounce, and it's just better to make your own stuffing. But “better” is subjective.

Contrary to the myth that stuffing inevitably leads to weight gain, it can actually be a valuable ally in your weight management journey. By crafting stuffing with whole grains and an abundance of vegetables, you can create a satisfying, lower-calorie dish that keeps cravings at bay.

As with many food traditions in the U.S., regional loyalties to stuffing vs dressing abound. Many Southerners are die-hard dressing fans, while Northerners tend to prefer stuffings, but these are not hard and fast rules. Nor is the language used to describe either dish.