Low-carb pecan stuffing

By Julie Daniluk
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Low-carb pecan stuffing

An easy low-card stuffing to adorn your holiday table this year.

This is a preview of Julie’s upcoming ebook called Healing the Hormonal Heart




  • 2 tabelspoons avocado oil, ghee or coconut oil
  • 1 large red onion, chopped
  • 3 ribs celery, chopped
  • 1/2 teaspoon dried thyme
  • 1-2 teaspoons poultry seasoning
  • ½-1 teaspoon Herbamare (herbs with sea salt)
  • 1 cup1/2 cup parsley roughly chopped pecans
  • 1/2 cup parsley

Optional ingredients

  • 1 cup cauliflower rice (will stretch the dish) or 2 slices low carb brea
  • If you can handle some carbs: 1 medium apple, chopped or ¼ cup apple juice, sweetened dried cranberries


  1. Heat a large skillet over medium high heat. Add ghee or oil.
  2. Add yellow onion and celery, stirring occasionally until the edges of onion begin to brown and onion is becoming translucent. Onions and celery should both be soft. Reduce heat to medium.
  3. Stir in thyme, poultry seasoning and salt. Stir to combine.
  4. Add pecans and parsley and optional ingredients if using. Stir and cook for about three minutes to soften the flavours and allow pecans to absorb the flavor of the herbs.
  5. Add more to taste.


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