Low Carb Thanksgiving Side Dishes

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Low carb and Thanksgiving. Is there such a thing? There is. I’m not sure any of these will be making it to my Thanksgiving table this year, but they are great options. We don’t normally do soup on Thanksgiving and my mom makes the dressing. I’m not sure I could convince her to leave out the cornbread or the bread. I usually make the potatoes though, and everyone loves the things that I come up with that involve cauliflower, so I might try that. If any of my family is reading this, ignore it, Lol. You will never know. Anyway, here are a few low carb options for your Thanksgiving table.

Broccoli Cheese Soup

When it comes to vegetable combinations with cheese, broccoli and cheddar seem as if they were made for each other. This is especially true of the broccoli cheese soups that have become so popular at many of the chain restaurants. The only issue is that part of the texture that people love comes from flour, which is a carb, but the problem can be solved with shocking ease by simply replacing the flour with xanthan gum, which can be used in minute amounts equaling less than a ½ teaspoon to achieve impressive effects.

Sausage and Cheese Stuffing

Stuffing is a dish that a lot of people would expect to appear at a holiday dinner. If you’re trying to keep the meals low carb, then you probably wouldn’t want to include one with bread – that’s where this recipe comes in. Simply put – you just leave out the bread. Chop the sausage up into small pieces, add your chopped onions, peppers, celery and whatever else you like along with black pepper, salt, garlic, and stir in the eggs. Preheat your oven to 350 degrees and place the mixture into a shallow 2-inch glass pan. Brown and serve.

Mashed Cauliflower with Rosemary & Roasted Garlic

Cauliflower has quickly gained a name for itself as a substitution for potatoes. Pan fry some garlic and rosemary in a smaller sized pan for about 3 minutes on a low setting until they begin to gain a strong smell flavor. Set them aside until you have boiled some cauliflower. They react very favorably to being boiled, which makes the perfect for a mash. Once they have been mashed, stir in some butter or cream, add your salt, pepper, and finally the rosemary and garlic. Let them cool, and they’ll be ready to serve for a flavorful side.

Brussel sprouts may make it on the menu this year. I love them so much. We will see. Still working on the low carb dessert options. What ideas do you have for low carb sides?

Talk to you soon,

Tammy 🙂

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