I have been really into Outer Aisle products recently, and with Thanksgiving coming up, I knew I wanted to use them to come up with a Thanksgiving recipe that anyone would enjoy, even if you aren’t low carb!

Outer Aisle sells cauliflower flatbreads for the low carb folks out there, and I wasn’t sure how I would feel about them at first. Being a total pizza snob (and not low carb myself), I knew I wouldn’t be able to substitute these for pizza crust and be satisfied. That being said, the crusts & sandwich thins are absolutely delicious and incredibly versatile!

Turns out that these crusts make an AWESOME low carb stuffing- on par with any bread stuffing I’ve had!

Follow the recipe to make a large batch of stuffing and use it to complete your Thanksgiving sandwich, or just use the stuffing as-is as a side dish this Thanksgiving (or any other day of the year).

This is not sponsored by Outer Aisle in any way, but I do have a discount referral code for ya! This link will get you 20% off, but their products are now carried in Whole Foods if you need to run out and grab them to have ASAP.

Low Carb Thanksgiving Sandwich

Because everyone knows the leftover Thanksgiving sandwich is better than the Thanksgiving meal itself.

Yields6 ServingsDifficultyIntermediate

Prep Time10 minsCook Time35 minsTotal Time45 mins

Ingredients for Low-Carb Stuffing (for 6 sandwiches)
 2 Stalks of Celery
 1 Small Sweet Onion
 3 (70g) Small Organic Turkey Sausage Links (I used Simple Truth)
 ¼ tsp Sage
 ½ tsp Salt
 ½ tsp Pepper
 ¼ tsp Garlic Powder
 1 tsp Italian Seasoning
 ½ cup Chicken Broth
Ingredients for Cranberry Sauce (for 6 sandwiches)
 175 g Cranberries (half of a 12oz bag)
  cup Water
 65 g Powdered Sugar Substitute (I used Swerve)
Ingredients for Rest of Sandwich (for one sandwich)
 4 oz Sliced Turkey Breast

1

In a small saucepan, combine all of your cranberry sauce ingredients. Cook on medium high heat for 5 minutes until everything comes to a boil. Turn heat to low, cover and let simmer for 10 minutes until the cranberries have opened and cooked down. You can do more or less time depending on the consistency you are after. Pour into a bowl a or container refrigerate to let cool completely.

2

Dice up the 2 stalks of celery and the small onion. If turkey sausage has a casing, remove from casing and add everything to a greased stovetop pan.

3

Sautee over high heat, breaking up the sausage and stirring consistently. Continue until the turkey sausage is fully cooked through (no remaining pink) and onions are translucent. Remove from heat and set aside.

4

Preheat your oven to 350 degrees F.

5

Dice up 6 Outer Aisle Italian sandwich thins. Add to a large bowl, combine with your sautéed turkey sausage and vegetables, and then pour in 1/2 cup chicken broth. Sprinkle all of your seasonings on top, then mix together well.

6

Pour your stuffing into a baking pan and cover with foil. Bake for 10 minutes, remove the foil, and bake uncovered for another 10 minutes.

7

Once your stuffing is finished, take 2 more sandwich thins and toast them up for your sandwich buns. Spread cranberry sauce over one and add 4oz turkey onto the other. Using a serving spoon, add a scoop of stuffing on top of your turkey, cover with the other sandwich thin, and enjoy!

Nutrition Facts

Serving Size 1 Sandwich

Servings 6


Amount Per Serving
Calories 320
% Daily Value *
Total Fat 9.5g15%
Total Carbohydrate 7g3%
Protein 43g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

*Carb total reflects NET carbs

Ingredients

Ingredients for Low-Carb Stuffing (for 6 sandwiches)
 2 Stalks of Celery
 1 Small Sweet Onion
 3 (70g) Small Organic Turkey Sausage Links (I used Simple Truth)
 ¼ tsp Sage
 ½ tsp Salt
 ½ tsp Pepper
 ¼ tsp Garlic Powder
 1 tsp Italian Seasoning
 ½ cup Chicken Broth
Ingredients for Cranberry Sauce (for 6 sandwiches)
 175 g Cranberries (half of a 12oz bag)
  cup Water
 65 g Powdered Sugar Substitute (I used Swerve)
Ingredients for Rest of Sandwich (for one sandwich)
 4 oz Sliced Turkey Breast

Directions

1

In a small saucepan, combine all of your cranberry sauce ingredients. Cook on medium high heat for 5 minutes until everything comes to a boil. Turn heat to low, cover and let simmer for 10 minutes until the cranberries have opened and cooked down. You can do more or less time depending on the consistency you are after. Pour into a bowl a or container refrigerate to let cool completely.

2

Dice up the 2 stalks of celery and the small onion. If turkey sausage has a casing, remove from casing and add everything to a greased stovetop pan.

3

Sautee over high heat, breaking up the sausage and stirring consistently. Continue until the turkey sausage is fully cooked through (no remaining pink) and onions are translucent. Remove from heat and set aside.

4

Preheat your oven to 350 degrees F.

5

Dice up 6 Outer Aisle Italian sandwich thins. Add to a large bowl, combine with your sautéed turkey sausage and vegetables, and then pour in 1/2 cup chicken broth. Sprinkle all of your seasonings on top, then mix together well.

6

Pour your stuffing into a baking pan and cover with foil. Bake for 10 minutes, remove the foil, and bake uncovered for another 10 minutes.

7

Once your stuffing is finished, take 2 more sandwich thins and toast them up for your sandwich buns. Spread cranberry sauce over one and add 4oz turkey onto the other. Using a serving spoon, add a scoop of stuffing on top of your turkey, cover with the other sandwich thin, and enjoy!

Low Carb Thanksgiving Sandwich
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