Keto stuffing: two words you’d never expect to find in the same phrase, but here they are — proof that you can still enjoy stuffing even if you’re watching your carbs. This recipe for keto stuffing, inspired by How To This & That, is proof positive that you can still enjoy your favorite Thanksgiving side dish if you are following a Keto diet.
The pilgrims likely ate a diet that verged into keto territory. That first thanksgiving dinner probably consisted of venison, turkey, berries and Indian corn — but there’s no evidence it included stuffing. If they did stuff their turkeys, they likely would have used chunks of onion and herbs.
Modern-day stuffing, of course, is traditionally made with bread (or cornbread) that could bring you out of ketosis with a single forkful. That doesn’t mean stuffing is off the menu on Thanksgiving (or any other day, for that matter). Instead, follow this recipe for keto stuffing that will keep carbs at bay while still providing all that flavor and texture.
The secret substitute? Keto bread or rolls. Bake up a batch, use them as the base, then add low-carb veggies such as leeks and celery. Add an assortment of savory herbs and spices, including thyme, oregano and sage, for a delicious flavor combination that will have you thankful for each bite.
Here’s another reason to be thankful: You don’t have to limit your stuffing to Thanksgiving. This savory keto stuffing makes a great low-carb side dish for almost any meal, in any season. Try it with grilled chicken or broiled pork chops for a low-carb dinnertime favorite all year long.
Place the slices of bread in a cast iron pan. Keto bread really opens the door to enjoying all kinds of recipes, while still being health conscious.
Crumble the keto bread in the pan. Breaking the bread into chunks will get it ready to start soaking up all the wonderful ingredients.
Pour one tablespoon of olive oil over the bread and bake for five minutes. This will help the bread to crisp up a bit before starting the stuffing.
Remove the bread, then melt butter and remaining olive oil in the cast iron pan. Be sure to preheat the butter and oil in the pan so that the fats are ready to cook additional ingredients as they are added.
Add celery, leeks and garlic to the melted butter. Sautéing these classic stuffing ingredients — celery, leeks and garlic — will help to bring out the flavors.
Once the veggies are soft, add seasonings like parsley, thyme, oregano, sage, salt and pepper. Seasonings add another layer of savory deliciousness.
Cook it together for about five minutes. Allow time for the flavors to come together and gain depth as they cook.
Add the toasted bread to the pan. The toasted keto bread cubes will start soaking up all the tasty ingredients.
Slowly add the chicken broth, 1/4 cup at a time. This is the part that makes stuffing, stuffing! Adding the broth slowly allows the bread cubes to absorb the liquid evenly, preventing overly dried or mushy bites.
Cover the skillet with foil and bake at 350F for 10 minutes. During baking the bread will soak up all of those glorious flavors and come together as a stuffing.
Bake the stuffing uncovered for five more minutes for a delicious crunchy top. Baking uncovered lets the stuffing get a little golden brown color and just the right amount of crispy edges.
Stuffing doesn’t have to throw you out of ketosis. You’d never know this was a carb-free dish!
This stuffing is easy enough for weeknight meals. Since it literally takes minutes of prep, this recipe is easy enough to do any night of the week. As we all know, stuffing heats up really well for leftovers.
Serve with pork chops or grilled chicken for dinner anytime. A perfect compliment to any keto meal!
Say yes to keto stuffing this Thanksgiving. Enjoy this recipe today or for your next special occasion.