recipe Healthy Thanksgiving Stuffing Two Ways

A Wholesome Twist on a Classic Holiday Favorite: Whether you're keeping it traditional or going low-carb this Thanksgiving, Kakadoodle has you covered with two stuffing recipes packed with whole-food goodness — made better with locally sourced, chemical-free ingredients you can feel good about. These recipes honor the flavors of the season without compromising your health.

🍞 Classic Whole-Food Stuffing

Ingredients:

• 1 loaf whole-grain or sourdough bread, cubed (about 8 cups)
• 2 Tbsp olive oil or avocado oil
• 1 medium onion, diced
• 3–4 celery stalks, diced
• 2 Carrots, diced
• 3 cloves garlic, minced
• 1 ½ cups chicken broth
• 1–2 tsp poultry seasoning
• 1 tsp dried sage (or 1 Tbsp fresh)
• 1 tsp dried thyme
• 1 tsp salt + ½ tsp pepper
• 2 Pasture Raised Eggs, lightly beaten

Optional Boosts:

• 1 cup chopped mushrooms
• 1 apple, diced
• ½ cup chopped walnuts or pecans
• ½ cup dried cranberries (reduced sugar)

Instructions:

1. Toast Bread:
   Preheat oven to 300°F. Spread cubed bread on a baking sheet and bake for 15–20 minutes until dry and slightly golden.

2. Cook Veggies:
   In a large skillet, heat olive oil. Sauté onion, celery, and carrots for 7–10 minutes until softened. Add garlic and cook 1 minute more.

3. Season:
   Add poultry seasoning, sage, thyme, salt, and pepper to the skillet and stir to combine.

4. Combine:
   In a large bowl, mix the toasted bread with sautéed vegetables and any optional add-ins.

5. Add Liquids:
   Pour broth evenly over the mixture. Mix in the lightly beaten eggs to bind everything together.

6. Bake:
   Transfer to a greased baking dish and bake at 350°F for 35–40 minutes. Leave uncovered for a crispy top or cover with foil for a softer texture.

🌿 Grain-Free / Low-Carb Veggie-Loaded Stuffing

Ingredients:

• 2 Tbsp olive oil or avocado oil
• 1 medium onion, diced
• 3 celery stalks, diced
• 1 cup Carrots, diced
• 2 cups cauliflower rice
• 1 apple, diced (optional for sweetness)
• 1 cup mushrooms, chopped (optional)
• 3 cloves garlic, minced
• 2 Pasture Raised Eggs, whisked
• 1 ½ cups chicken broth
• 1 tsp poultry seasoning
• 1 tsp dried sage
• 1 tsp thyme
• ½ tsp salt + ½ tsp pepper
• Optional: ¼ cup chopped walnuts or pecans

Instructions:

1. Sauté Veggies:
   In a skillet, heat olive oil and sauté onion, celery, carrots, mushrooms (if using), and cauliflower rice for 8–10 minutes, until softened.

2. Season:
   Add garlic, poultry seasoning, sage, thyme, salt, and pepper. Stir to incorporate.

3. Mix With Broth:
   Transfer mixture to a large bowl. Add the broth and whisked eggs, stirring gently to combine.

4. Bake:
   Spread mixture into a greased baking dish and bake at 350°F for 30–35 minutes, until set and lightly browned on top.

🧡 Why We Love These Stuffings

• Lower in sugar and sodium
• Rich in fiber from veggies and whole grains
• Full of healthy fats from olive oil
• Zero processed ingredients
• Can be made gluten-free or low-carb to meet dietary needs

Thanks to our nourishing, local ingredients, these stuffings are more than just a side dish—they’re a celebration of real food and community values.

Special thanks to Erin Utz, a cherished Kakadoodle customer and Dietitian Nutritionist, for her commitment to wellness and for sharing her expert guidance.
Follow her on social: @ErinUtz_RD

Happy (and healthy) Thanksgiving from the Kakadoodle family!