Keto Holiday Stuffing
Calories 310kcal
Ingredients
- 1 sourdough (recipe
- 600 grams gluten (recipe, Keto Baguettes - see allergy-free tips in the intro for suitable alternatives)
- 1/4 cup ghee (recipe, Keto Baguettes - see allergy-free tips in the intro for suitable alternatives)
- 1 white onion (recipe, Keto Baguettes - see allergy-free tips in the intro for suitable alternatives)
- 3 cloves garlic
- 3 celery ribs (recipe, Keto Baguettes - see allergy-free tips in the intro for suitable alternatives)
- 1 tablespoon sage leaves (recipe, Keto Baguettes - see allergy-free tips in the intro for suitable alternatives)
- 1 tablespoon rosemary (recipe, Keto Baguettes - see allergy-free tips in the intro for suitable alternatives)
- 3 cups chicken stock (recipe, Keto Baguettes - see allergy-free tips in the intro for suitable alternatives)
- 1/3 cup heavy whipping cream (recipe, Keto Baguettes - see allergy-free tips in the intro for suitable alternatives)
- 2 large eggs
- 1 teaspoon salt (recipe, Keto Baguettes - see allergy-free tips in the intro for suitable alternatives)
- 1/4 teaspoon black pepper
Instructions
- Make the sourdough keto baguettes.
- I made mine 2 days in advance but freshly baked baguettes will work too.
- Cut the baguettes into about 1/2-inch pieces (1 cm).
- Preheat the oven to low, 100 °C/ 210 °F.
- Place the diced bread on a baking sheet lined with baking paper and transfer into the oven.
- Dry in the oven for 3 hours.
- You need to dry the bread so that it can soak all the juices when you mix it with the remaining ingredients.
- Then remove from the oven and set aside on a cooling rack.
- Preheat the oven to 175 °C/ 350 °F.
- Remove the sausage casing and place the sausage meat on a hot pan greased with half of the ghee.
- Break any large pieces with a spatula...
- ...
- and cook until the meat is browned from all sides.
- This will take just 6-8 minutes.
- Then, use a slotted spoon and transfer the meat in bowl.
- Set aside.
- Peel and slice the onion and chop the garlic.
- Place the onion in a the same pan greased with the remaining ghee and cook over a medium heat until fragrant and lightly browned.
- This will take about 10 minutes.
- Meanwhile, chop the celery and all the herbs (rosemary and sage) into small pieces.
- Add the herbs and celery to the onion and keep cooking for another 5 minutes or until the celery is tender.
- When done, take off the heat and set aside.
- Place the dried keto bread pieces, sausage meat and cooked onion & celery into a large mixing bowl.
- Pour in the chicken stock and combine well.
- Let the bread soak up all the juices.
- Crack the eggs in a bowl and mix with the cream.
- Season with salt and pepper.
- Place the content of the large mixing bowl in a baking tray.
- Pour the egg mixture evenly all over the stuffing and place in the oven.
- Cook for 35-40 minutes.
- When done, remove from the oven and set aside on a cooling rack.
- Eat immediately or let it chill completely and store in the fridge for up to 5 days.
- Enjoy!
Originally posted 2019-02-20 17:25:10.
