Keto Holiday Stuffing

Print Pin
4 from 146 votes

Keto Holiday Stuffing

4 minutes
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!

Nutrition

Calories: 310kcal

Originally posted 2019-02-20 17:25:10.

Article Categories:
Breakfast

Leave a Reply

Your email address will not be published.

Recipe Rating