Everyone loves stuffing but with the amount of bread in most stuffings it can be a carb nightmare. I found this delicious recipe and made it over to be diabetic friendly with all the flavour of regular stuffing. At 15.6g net carbs and 12 g protein per serving it makes a delicious addition to your turkey dinner.

Recipe adapted from

High Protein Low Carb Mushroom Stuffing Recipe

By kimmy Published: September 18, 2014

  • Yield: 8 Servings
  • Prep: 10 mins
  • Cook: 50 mins
  • Ready In: 60 mins

Calories: 182 | Fat: 11.4g | Protein: 12g | Carbs: 23.6g | Fibre: 8g | WW Points: 6



  1. Preheat oven to 375F and butter a 9x13 baking dish.
  2. Rinse, pat dry and quarter the mushrooms. Heat the butter in a large pan and add mushrooms, onions, celery and garlic and cook until they are soft, stirring frequently.
  3. Add sage, thyme and nutritional yeast flakes to the vegetables and cook for a 3 minutes, then take off heat.
  4. Beat the eggs with the chicken stock and season with salt and pepper and poultry seasoning.
  5. In a large bowl, combine the pita and egg mixture. Then add in the cooked vegetables and herbs.
  6. Pour into baking dish and drizzle with melted butter.
  7. Cover and bake for 30 minutes. Uncover and bake for another 15-20 minutes or until top is browned. Some burned pieces are fine.
  8. Let cool for 10 minutes before serving.