25+ Flavorful Holiday Low Sodium Stuffing Recipes for a Healthier You

The holiday season is synonymous with gathering around the table, sharing warm meals, and indulging in time-honored dishes that have become traditions in households everywhere.

For many, stuffing is a highlight of the holiday meal—a dish that brings together a medley of flavors, textures, and memories.

However, traditional stuffing recipes often come with a high sodium content, which can be a concern for those managing their heart health or looking to enjoy a more balanced holiday meal.

This year, make room for healthier options without sacrificing taste or tradition.

We’ve curated over 25 low sodium stuffing recipes that are perfect for every taste preference, from classic herb and vegetable blends to sweet and savory creations that are sure to become your new favorites.

Each recipe is thoughtfully crafted to keep your holiday meal wholesome and satisfying while maintaining the rich flavors you love.

Whether you’re serving a crowd or preparing a small, cozy feast, these recipes will help you bring delicious and health-conscious options to your holiday table.

25+ Flavorful Holiday Low Sodium Stuffing Recipes for a Healthier You

The holiday season should be about celebration, togetherness, and making memories around a table filled with good food.

By choosing low sodium stuffing recipes, you can enjoy traditional holiday flavors while taking care of your health and wellness.

From hearty and savory options to sweet, fruity combinations, these 25+ recipes offer something for everyone and will make your holiday feast memorable and satisfying.

No matter which stuffing you choose to serve, your guests will appreciate the effort you put into creating a dish that is both delicious and thoughtful.

Holiday Herb and Whole Wheat Stuffing

A wholesome take on a holiday classic, this stuffing uses whole wheat bread and fresh herbs to deliver a flavorful and nutritious dish. With no added sodium, it lets the natural flavors of vegetables and herbs shine.

Ingredients

• 10 cups whole wheat bread cubes
• 2 tbsp unsalted butter
• 1 cup diced celery
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 ½ cups low-sodium vegetable broth
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 2 tbsp fresh parsley, chopped
• ½ tsp black pepper

Instructions

1. Preheat the oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast for 10 minutes or until slightly crisp.
2. Melt unsalted butter in a large skillet over medium heat. Sauté celery, onions, and garlic until softened.
3. Transfer the bread cubes to a large bowl. Mix in the sautéed vegetables, thyme, rosemary, parsley, and black pepper.
4. Gradually pour in the low-sodium broth, tossing until the bread is evenly moistened but not soggy.
5. Place the mixture in a greased baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to crisp the top.

This stuffing pairs perfectly with any main course. The combination of aromatic herbs and hearty bread makes it a guilt-free indulgence for the holidays.

Apple and Sage Low Sodium Stuffing

This stuffing highlights the sweetness of apples combined with sage for a delightful twist on traditional holiday fare. Its vibrant flavors and textures make it a standout side dish.

Ingredients

• 8 cups cubed low-sodium multigrain bread
• 2 tbsp olive oil
• 1 medium apple, diced
• 1 cup chopped celery
• 1 cup chopped onions
• 2 tbsp fresh sage, finely chopped
• 1 tsp dried thyme
• 1 ½ cups unsalted chicken or vegetable broth
• ½ tsp ground nutmeg
• ½ tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C). Toast bread cubes on a baking sheet for 10 minutes until lightly browned.
2. Heat olive oil in a skillet over medium heat. Sauté apples, celery, and onions until soft and fragrant.
3. Combine bread cubes, sautéed vegetables, sage, thyme, nutmeg, and black pepper in a large mixing bowl. Toss well to combine.
4. Slowly add the unsalted broth, stirring until the bread is evenly moistened.
5. Transfer to a greased casserole dish, cover with foil, and bake for 25 minutes. Uncover and bake for another 10 minutes until the top is golden.

The subtle sweetness of apples and earthy sage elevate this dish. It’s a unique, satisfying option for health-conscious holiday gatherings.

Mushroom and Leek Stuffing with Garlic

A rich and earthy stuffing made with mushrooms, leeks, and roasted garlic. This low-sodium recipe is a fantastic choice for anyone who loves bold, natural flavors.

Ingredients

• 8 cups day-old baguette cubes (low-sodium or no-salt-added variety)
• 3 tbsp olive oil
• 1 cup chopped leeks (white and light green parts only)
• 2 cups cremini mushrooms, sliced
• 1 bulb roasted garlic, cloves mashed
• 2 cups low-sodium vegetable broth
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped
• ½ tsp black pepper

Instructions

1. Preheat oven to 350°F (175°C). Toast bread cubes on a baking sheet for 10 minutes.
2. Heat olive oil in a skillet over medium-high heat. Sauté leeks and mushrooms until tender and golden. Stir in the roasted garlic.
3. In a large bowl, mix toasted bread cubes, sautéed vegetables, thyme, parsley, and black pepper. Gradually add broth, tossing until moist.
4. Place mixture in a greased baking dish, cover, and bake for 25 minutes. Uncover and bake for 10 more minutes for a crispy topping.

The umami flavor of mushrooms combined with sweet roasted garlic creates a luxurious stuffing. Perfect as a centerpiece side for your low-sodium holiday menu.

Cranberry and Walnut Low Sodium Stuffing

This stuffing combines the tartness of cranberries with the crunch of walnuts for a festive, heart-healthy side dish. Perfectly balanced, it adds a touch of elegance to your holiday table.

Ingredients

• 8 cups cubed unsalted sourdough bread
• 2 tbsp olive oil
• 1 cup fresh cranberries (or unsweetened dried cranberries)
• 1 cup chopped walnuts
• 1 cup diced celery
• 1 cup diced onions
• 1 ½ cups low-sodium vegetable broth
• 1 tsp dried oregano
• 1 tsp dried sage
• ½ tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C). Spread bread cubes on a baking sheet and toast for 10 minutes.
2. Heat olive oil in a skillet over medium heat. Sauté celery and onions until softened. Add cranberries and cook for 2 minutes until they begin to soften.
3. In a large mixing bowl, combine the bread cubes, sautéed mixture, walnuts, oregano, sage, and black pepper. Toss to mix well.
4. Gradually add the broth, stirring until the bread is evenly moistened.
5. Transfer the mixture to a greased baking dish, cover, and bake for 25 minutes. Uncover and bake for 10 minutes to crisp the top.

The cranberry’s brightness and walnut’s nuttiness make this stuffing a festive and nutritious addition to any holiday feast.

Butternut Squash and Quinoa Stuffing

A modern take on stuffing, this recipe uses quinoa and roasted butternut squash for a flavorful, gluten-free, and low-sodium dish. It’s packed with nutrients and perfect for a wholesome holiday side.

Ingredients

• 2 cups cooked quinoa
• 2 cups cubed roasted butternut squash
• 1 cup diced celery
• 1 cup diced onions
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 1 ½ cups low-sodium vegetable broth
• ½ cup chopped pecans
• ½ cup chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C). Spread butternut squash cubes on a baking sheet, drizzle with olive oil, and roast for 20 minutes until tender.
2. Heat olive oil in a skillet over medium heat. Sauté celery and onions until softened.
3. In a large bowl, combine quinoa, roasted squash, sautéed vegetables, cumin, cinnamon, and parsley. Mix well.
4. Slowly add the broth and stir until evenly moistened. Fold in the pecans.
5. Transfer to a greased baking dish and bake for 20 minutes.

This unique stuffing is warm, earthy, and slightly sweet. The quinoa and squash create a light yet hearty texture, making it a crowd-pleasing option for health-conscious guests.

Carrot and Fennel Low Sodium Stuffing

This aromatic stuffing pairs sweet carrots with fragrant fennel for a light yet flavorful dish. It’s a unique and delicious addition to any holiday spread.

Ingredients

• 10 cups cubed no-salt-added rustic bread
• 2 tbsp olive oil
• 1 cup thinly sliced fennel
• 1 cup grated carrots
• 1 cup diced celery
• 1 cup diced onions
• 1 tsp dried thyme
• ½ tsp black pepper
• 1 ½ cups low-sodium vegetable broth

Instructions

1. Preheat oven to 350°F (175°C). Toast the bread cubes on a baking sheet for 10 minutes until slightly crisp.
2. Heat olive oil in a skillet over medium heat. Sauté fennel, carrots, celery, and onions until tender and aromatic.
3. Combine toasted bread cubes, sautéed vegetables, thyme, and black pepper in a large mixing bowl. Toss to mix.
4. Gradually add the broth while stirring, ensuring the bread is moistened but not soggy.
5. Transfer to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to crisp the top.

The combination of fennel’s licorice-like flavor and the sweetness of carrots makes this stuffing a standout. It’s light, refreshing, and perfect for a low-sodium holiday menu.

Spinach and Mushroom Low Sodium Stuffing

This hearty, nutrient-packed stuffing combines the earthy flavors of mushrooms with the mild bitterness of spinach. It’s perfect for those looking for a vegetable-rich holiday side without added sodium.

Ingredients

• 10 cups cubed whole wheat bread
• 2 tbsp olive oil
• 2 cups fresh spinach, chopped
• 2 cups cremini or white mushrooms, sliced
• 1 cup diced onions
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 ½ cups low-sodium vegetable broth
• ½ tsp black pepper
• ½ cup grated Parmesan (optional, for added flavor)

Instructions

1. Preheat the oven to 350°F (175°C). Toast the bread cubes on a baking sheet for 10 minutes until lightly crisped.
2. Heat olive oil in a skillet over medium heat. Sauté onions and mushrooms until the mushrooms are golden and the onions are translucent. Add the chopped spinach and cook until wilted.
3. In a large bowl, mix the toasted bread, sautéed vegetables, thyme, basil, and black pepper.
4. Gradually add the vegetable broth, stirring until the bread is moistened evenly. Add the grated Parmesan if desired.
5. Transfer the mixture to a greased baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to achieve a crispy top.

The spinach and mushrooms provide a delightful mix of flavors and textures that elevate this dish, making it a nutritious, low-sodium holiday favorite.

Sweet Potato and Cranberry Stuffing

This stuffing combines the natural sweetness of roasted sweet potatoes with the tartness of cranberries, creating a dish that is both hearty and vibrant. Perfect for those looking for a touch of sweetness in their holiday meal.

Ingredients

• 8 cups cubed no-salt-added cornbread
• 2 tbsp unsalted butter
• 1 large sweet potato, peeled and cubed
• 1 cup fresh or frozen cranberries
• 1 cup diced celery
• 1 cup diced onions
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 ½ cups low-sodium vegetable broth
• ½ cup chopped pecans
• ½ cup chopped fresh parsley

Instructions

1. Preheat the oven to 400°F (200°C). Place sweet potato cubes on a baking sheet, toss with 1 tbsp butter, and roast for 20-25 minutes until tender.
2. Heat the remaining butter in a skillet over medium heat. Sauté celery and onions until translucent. Add cranberries and cook for 2 minutes until they begin to burst.
3. In a large bowl, combine the toasted cornbread, roasted sweet potatoes, sautéed vegetables, cinnamon, nutmeg, and pecans.
4. Gradually add the vegetable broth, stirring until the bread is evenly moistened.
5. Transfer the mixture to a greased baking dish, cover, and bake for 25 minutes. Uncover and bake for an additional 10 minutes for a golden, crispy top.

The combination of sweet potatoes and cranberries adds a unique twist that’s both sweet and savory. This stuffing is perfect for those who appreciate a touch of sweetness with their savory sides.

Zucchini and Tomato Low Sodium Stuffing

A fresh, Mediterranean-inspired stuffing that highlights the flavors of zucchini and tomatoes. This low-sodium dish is vibrant and bursting with summer vegetables, perfect for a healthier holiday side.

Ingredients

• 8 cups cubed no-salt-added French bread
• 2 tbsp olive oil
• 2 cups diced zucchini
• 1 cup diced tomatoes (fresh or canned, no salt added)
• 1 cup diced onions
• 1 tbsp chopped fresh basil
• 1 tsp dried oregano
• 1 ½ cups low-sodium vegetable broth
• ½ tsp black pepper
• ½ cup crumbled feta cheese (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Toast the bread cubes on a baking sheet for 10 minutes until slightly crisp.
2. Heat olive oil in a skillet over medium heat. Sauté onions and zucchini until tender. Add diced tomatoes and cook for an additional 3 minutes.
3. Add the fresh basil and dried oregano to the skillet, and season with black pepper.
4. Combine the toasted bread cubes with the vegetable mixture in a large bowl.
5. Gradually add the broth, stirring until the bread is evenly moistened. Add crumbled feta cheese if desired.
6. Transfer to a greased baking dish, cover, and bake for 30 minutes. Uncover and bake for an additional 10 minutes for a crispy finish.

This light and flavorful stuffing is perfect for a festive holiday side that doesn’t compromise on taste or health. The combination of fresh vegetables and herbs makes this dish refreshing and unique.

Apple and Sage Low Sodium Stuffing

A classic combination of sweet apples and aromatic sage makes this stuffing both comforting and flavorful. Ideal for those seeking a traditional side with a healthy twist.

Ingredients

• 8 cups cubed no-salt-added sourdough bread
• 2 tbsp olive oil
• 2 large apples, peeled, cored, and diced
• 1 cup diced celery
• 1 cup diced onions
• 1 tsp dried sage
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper
• 1 1/2 cups low-sodium vegetable broth
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast for 10 minutes until lightly golden.
2. Heat olive oil in a skillet over medium heat. Sauté celery and onions until translucent. Add the diced apples and cook for an additional 3-4 minutes until they start to soften.
3. Add sage, cinnamon, and black pepper to the skillet and stir to coat the vegetables and apples evenly.
4. In a large bowl, combine the toasted bread, apple mixture, and chopped nuts if using.
5. Gradually pour in the vegetable broth, stirring until the mixture is evenly moistened.
6. Transfer the mixture to a greased baking dish and bake for 30 minutes covered with foil. Uncover and bake for an additional 10 minutes to achieve a crispy top.

This stuffing has a warm, autumnal flavor that pairs perfectly with holiday main courses. The combination of apples, sage, and a touch of cinnamon brings a delightful sweetness that complements the savory ingredients.

Herbed Wild Rice and Vegetable Stuffing

This stuffing features wild rice mixed with fresh vegetables and herbs, making it a hearty and healthy holiday side. It’s perfect for those who prefer a grain-based stuffing with a rich, earthy flavor.

Ingredients

• 2 cups cooked wild rice
• 2 tbsp olive oil
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onions
• 1/2 cup chopped mushrooms
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• 1/2 tsp black pepper
• 1 1/2 cups low-sodium vegetable broth
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a large skillet over medium heat. Add carrots, celery, onions, and mushrooms. Sauté until the vegetables are tender and the mushrooms are browned, about 7-8 minutes.
3. Stir in thyme, parsley, and black pepper.
4. In a large bowl, combine the cooked wild rice with the sautéed vegetables and walnuts if using.
5. Gradually add the vegetable broth until the rice mixture is moistened but not too wet.
6. Transfer the mixture to a greased baking dish and bake for 25 minutes, covered with foil. Remove the foil and bake for an additional 10 minutes to allow the top to crisp.

This stuffing has a robust flavor with a satisfying texture, making it a versatile option for various holiday meals. The combination of wild rice and fresh herbs provides a unique and satisfying twist on the classic stuffing.

Roasted Red Pepper and Spinach Low Sodium Stuffing

This stuffing is packed with vibrant flavors and colors, featuring the sweetness of roasted red peppers and the freshness of spinach. It’s a healthy, visually appealing addition to any holiday spread.

Ingredients

• 8 cups cubed no-salt-added baguette
• 2 tbsp olive oil
• 1 cup roasted red peppers, chopped (jarred, no added salt)
• 2 cups fresh spinach, chopped
• 1 cup diced onions
• 1/2 cup crumbled goat cheese (optional)
• 1 tbsp chopped fresh basil
• 1/2 tsp black pepper
• 1 1/2 cups low-sodium vegetable broth

Instructions

1. Preheat the oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast for 10 minutes until golden.
2. Heat olive oil in a skillet over medium heat. Sauté the onions until they are translucent, then add the chopped roasted red peppers and spinach. Cook until the spinach wilts, about 2-3 minutes.
3. In a large bowl, combine the toasted bread, sautéed vegetables, goat cheese if using, basil, and black pepper.
4. Gradually add the vegetable broth until the bread is moistened.
5. Transfer the mixture to a greased baking dish and bake for 25-30 minutes, covered with foil. Remove the foil and bake for an additional 10 minutes for a crispy top.

The roasted red peppers provide a sweet and smoky flavor that pairs beautifully with the earthiness of spinach. This stuffing is not only healthy and low in sodium but also colorful and packed with flavor.

Note: More recipes​ are coming soon!