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Turkey may be the star of the show, but no Thanksgiving dinner is complete without some yummy side dishes. Unfortunately for carb-conscious folks, fall-time classics like cranberry sauce, green bean casserole and cornbread stuffing aren’t exactly macro-friendly. Luckily though, there are ways to create low-carb versions that fit perfectly into holiday meal plans. And, if you really want to impress your family and friends, this keto stuffing recipe will leave every hungry tummy at the table more than satisfied.
While you won’t find traditional stuffing on a keto Thanksgiving menu, our version will allow you to enjoy one of the most popular holiday side dishes with zero worries. An almond flour- and coconut flour-based bread recipe made with Bulletproof Unflavored Collagen Protein and Bulletproof Grass-Fed Ghee keeps the net carbs low and the total fats in an ideal range for keto dieters. Plus, the stuffing mixture contains sautéed veggies, perfectly browned Italian sausage and fresh herbs for more quality fats, protein and flavor.
Prep time involves quite a few steps and a little bit of patience, but once you pull your casserole dish out of the oven, it’ll all be worth it. After all, good things come to those who wait. And this keto-friendly sausage stuffing recipe made with homemade low-carb bread will certainly give those gathered ’round your holiday table something to be thankful for.
Stuffing Mixture Ingredients
- 1 tsp Bulletproof Grass-Fed Ghee (plus more for greasing)
- ½ lb ground Italian sausage (pasture-raised and sugar-free)
- 1 cup celery (chopped)
- 1 cup yellow onion (chopped)
- 2 tsp garlic (minced)
- 1 tbsp fresh rosemary (minced)
- 1 tsp fresh thyme (minced)
- ½ tsp salt
- ½ tsp ground black pepper
- 1½ cups chicken stock
Keto Bread Instructions
Preheat the oven to 350°F. Line a 9×9 baking pan with parchment paper or grease with ghee.
In a mixing bowl, whisk together the dry ingredients for the keto bread.
Form a well in the center and pour in the melted ghee, eggs and apple cider vinegar. Mix to combine. Note: The batter will be thick.
Pour the batter into the pan and spread it evenly. Bake at 350°F for 25 minutes. Remove and let it cool in the pan for 15 minutes.
Carefully remove the bread from the pan. Let it cool for at least 30 minutes.
Preheat the oven to 175°F. Slice the bread into cubes (about ½-inch in size) and spread them out on a parchment-lined baking sheet.
Bake for 30-40 minutes to dry them out.
Preheat the oven to 350°F.
In a frying pan over medium heat, add 1 teaspoon ghee and cook the sausage for 5-7 minutes or until browned. Use a slotted spoon to remove the sausage and transfer it to a plate. Leave the grease in the pan.
Add the onion and celery to the pan. Cook for 10 minutes over medium heat to soften, stirring occasionally. If needed, add 1 teaspoon of ghee.
Stir in the herbs, garlic, salt and pepper. Cook for 1 minute, then remove from heat.
Pour the vegetable mixture into a large mixing bowl. Add the sausage, then the bread cubes and toss together.
Pour the chicken broth over the stuffing and toss until it is well combined.
Transfer the mixture to a rectangular baking dish (9×13 or similar).
Bake at 350°F for 20 minutes. Remove from the oven, stir the stuffing well, then return to the oven and bake another 20-30 minutes or until the top is golden brown.
Spoon a heap of keto-friendly stuffing onto your Thanksgiving plate and enjoy!
- Calories: 417
- Fat: 35 g
- Protein: 16 g
- Fiber: 5 g
- Sugar: 3 g
- Carbohydrates: 12 g
- Net Carbs: 7 g
- Sodium: 751 mg
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