Celery Saute - Side Disk or Keto Stuffing
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 107.6
- Total Fat: 8.9 g
- Cholesterol: 23.3 mg
- Sodium: 140.9 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 3.0 g
- Protein: 1.4 g
View full nutritional breakdown of Celery Saute - Side Disk or Keto Stuffing calories by ingredient
Introduction
This recipe is an easy way to have the same flavors as "stuffing" inside your bird BUT Keto or Low Carb Friendly (without the bread). It also makes an EASY, quick, tasty side dish to accompany any meat-based meal. This recipe is an easy way to have the same flavors as "stuffing" inside your bird BUT Keto or Low Carb Friendly (without the bread). It also makes an EASY, quick, tasty side dish to accompany any meat-based meal.Number of Servings: 4
Ingredients
-
Raw Celery-1 head-diced
2 Ounces Yellow Onion, diced
3 tbsp Butter, unsalted
.25 tsp Sage, ground (optional)
Tips
Great keto, low-carb, gluten-free, soy-free, dairy-free replacement for more traditional stuffing dishes--with some of the same flavors. This can also be a great side-dish on its own.
Directions
1. Wash a head of Celery.
2. Slice the celery into bite-sized pieces. Note: You can cut on the diagonal, slightly, for a different look/texture to the finished dish, or dice it any way you would like.
3. Chop about half a small yellow onion and chop it into pieces about 1/2 the size of the celery pieces.
4. Take a non-stick pan and melt the butter.
5. Add the sage, if using sage, and coat the celery, onion, butter, sage mixture.
OPTIONAL: Now, stuff your bird and cook it. OR-continue cooking the dish in the non-stick pan, saute style, until desired texture (try cooked but not mushy).
OPTIONAL: Mix it up. Instead of Sage, use garlic powder, lemon juice, lemon pepper, basil, or any other herb of choice (fresh or ground).
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user EO4WELLNESS.
2. Slice the celery into bite-sized pieces. Note: You can cut on the diagonal, slightly, for a different look/texture to the finished dish, or dice it any way you would like.
3. Chop about half a small yellow onion and chop it into pieces about 1/2 the size of the celery pieces.
4. Take a non-stick pan and melt the butter.
5. Add the sage, if using sage, and coat the celery, onion, butter, sage mixture.
OPTIONAL: Now, stuff your bird and cook it. OR-continue cooking the dish in the non-stick pan, saute style, until desired texture (try cooked but not mushy).
OPTIONAL: Mix it up. Instead of Sage, use garlic powder, lemon juice, lemon pepper, basil, or any other herb of choice (fresh or ground).
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user EO4WELLNESS.
