Stuffing or dressing on keto seems like it could be difficult to make, but it’s not and you already have the ingredients you need! Keto stuffing with a side of gravy and turkey on Thanksgiving is exactly the recipe you needed today.
Who doesn’t love Thanksgiving? Classic recipes such as cranberry sauce, turkey and even stuffing topped with gravy are all things you look forward to. So, now that you’re on a low carb or keto diet why should you miss out?
We now have bread on keto that you can easily buy in the store. Sadly, it isn’t gluten-free bread. Now, for keto bread this recipe can work but there will be extra time in making the bread fresh at home. However, your list of recipe for Thanksgiving side dishes just got a bit longer!
How To Make Stuffing Keto
- Keto Bread
- Chicken Stock
- Sausage (optional)
- Fresh Parsley
- Dried Sage
To start, you’ll technically need stale bread. But, no need for that because a quick pop in the oven on a low heat will give you that texture. However, if making an almond flour bread you can skip the pre-baking step.
You’ll need to mince your onion and celery together. If you’re adding sausage in for extra flavor cook it and set it to the side.
Now, you’ll need to cook the minced celery and onion on a medium high heat. Season with a little salt and pepper. Next, cook them until they are softened and fragrant. At this step, add in a tablespoon of minced garlic.
Once everything is soft, fragrant and worked itself together toss in freshly chopped parsley the very last minute before removing the pan from heat.
In a mixing bowl, add keto bread, cooked onions, celery and garlic together then toss in the sausage. In a measuring cup measure out a cup of chicken stock. Beat one egg into the chicken stock then pour the chicken stock and the egg over the low carb stuffing mix.
Next, you want to stir this with a spoon for a minute or two allowing the bread to absorb most of the liquid. Add in your seasonings here of sage, salt and pepper.
In a 8×8 square casserole dish pour the contents into it and press down evenly with the back of the spoon. Place squares of butter across the top.
Cover the dish with aluminum foil and bake for 30 minutes. At the 30 minute mark remove the foil and bake for a remaining 20 minutes. A quick tip, if you want a crispy top turn on the broiler for a few minutes before pulling the keto stuffing out of the oven.
Allow to cool then serve!
Helpful Recipe Tips
- How to make my stuffing hold together, after you have baked your bread, toss them in a grinder for just a second to break up into crumbs and smaller pieces. Cutting them into cubes as you see in the photo will make it harder for the entire dressing to stick together.
- Can any keto bread work? Yes and no, the catch here is store bought bread will resemble the original recipe because they use wheat gluten in it. However, almond flour bread would be the next best alternative.
How To Store
Keto stuffing can be left out just fine while serving. However, when everyone is done eating store this recipe in the refrigerator for best results. It should keep about 3 days. Now, it will freeze just fine as well for a few months if needed.
Frequently Asked Questions (FAQs)
Is stuffing high in carbs?
Traditional stuffing is made with bread or cornbread which is all carbs from cornmeal or flour. However, this low carb stuffing recipe is only 3g net carbs per serving. So, making it perfect for a keto diet or someone trying to watch their weight during the holidays.
Is SOLA bread keto friendly?
SOLA bread is keto friendly but it is very dirty keto. The bread is made using wheat gluten so those with gluten sensitivities should stay away. However, for those that don’t mind gluten or dirty keto store bought bread with gluten is great because the texture is just like regular bread.
How can I stay keto for Thanksgiving?
Below are some great recipes to try this Thanksgiving:
Southern-Style Keto Stuffing
- 5 slices keto bread
- 4 ounce ground sausage (optional)
- 1 small diced onion
- 3 stalks celery minced
- 1 tablespoon minced garlic
- 2 tablespoon chopped fresh parsley
- 1 cup chicken broth/stock
- 1 large egg
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoon butter
Prepare the bread
- If using homemade keto bread skip this step. If using store bought chop the bread into small cubes. Preheat oven to 250°F. Bake the bread for 30 minutes turning every 5 minutes to get the bread to a "stale-like" state. Once done remove from oven and sat to the side.
- Quick tip: If you want the stuffing to hold a little better you may want to crumble the bread up more after you have baked it in order to get a bunch of smaller pieces.
Cooking the stuffing
- Preheat the oven to 350°F
- You'll want to cook the sausage first then place it to the side. While the sausage is cooking dice the onion and mince the celery stalk and chop up the fresh parsley.
- In the same pan you cooked the sausage in add a little oil and sauté the onions and minced celery. Cook until softened and fragrant then add in the minced garlic. Continue cooking for another 3 minutes or so then right before turning off the heat add in the chopped parsley.
- In a mixing bowl combine the bread, sausage and the sautéed veggies you just cooked.
- Pour 1 cup of chicken stock/broth and beat 1 egg into it. Then pour it in the mixing bowl over the stuffing ingredients. Mix well until most of the liquid is absorbed by the bread.
- In a 8×8 casserole dish pour the contents in there and pat down evenly with the back of a spoon.
- Cube the 3 TB of butter and place all over the top of the stuffing. Then cover with aluminum foil.
- Place in oven for 30 minutes covered then remove the cover and bake a remaining 20 minutes. For a crispy top you can broil the recipe for a few minutes at the end.
- Allow to cool a bit then serve