The Best Thanksgiving Stuffing
Calories 170kcal
Ingredients
- 1/4 cup butter (plus ¼ cup for drizzling at the end, or leftover bacon fat/lard if dairy free)
- 1/4 cup onions (plus ¼ cup for drizzling at the end, or leftover bacon fat/lard if dairy free)
- 8 ounces mushrooms (plus ¼ cup for drizzling at the end, or leftover bacon fat/lard if dairy free)
- 3 stalks celery (plus ¼ cup for drizzling at the end, or leftover bacon fat/lard if dairy free)
- 1 pound pork sausages (plus ¼ cup for drizzling at the end, or leftover bacon fat/lard if dairy free)
- 1/2 teaspoon dried sage
- 1/2 teaspoon poultry seasoning
- 1 cup bone broth (plus ¼ cup for drizzling at the end, or leftover bacon fat/lard if dairy free)
- 1 teaspoon fine sea salt
- 1/2 teaspoon pepper
- 2 eggs (beaten)
- 1 batch bread (plus ¼ cup for drizzling at the end, or leftover bacon fat/lard if dairy free)
Instructions
- Preheat the oven to 325 degrees F.
- Place the butter in a large cast iron skillet and heat butter while whisking until small pieces of brown flecks appear, this is brown butter.
- Sauté the celery, onion and mushrooms in butter and spices until tender and translucent.
- Add the ground pork and saute while breaking up pieces until pork is cooked through and no longer pink, about 4 minutes.
- Cut up the keto bread into small 1 centimeter cubes.
- Place the keto bread cubes in the pan with the sausage mixture.
- Add the broth and mix well (you can add more if desired).
- Season to taste with salt and pepper.
- Stir in the egg.
- Bake, covered, in a greased 1½ to 2 quart casserole for 35-40 minutes.
- Uncover and bake for 5-10 more minutes until golden brown on the top.
- Drizzle another ¼ cup brown butter sauce over the top if desired.
Originally posted 2019-02-20 18:36:11.
