Low Carb Stuffing

 

Turkey with stuffing has been a favorite with my family since day one. My husband would love to eat it at least once a week, but I'm a little too lazy for that. LOL!

This year I made low carb stuffing for the first time, and you can see the result (what was left over when they were done feasting. Fortunately I still had some low carb bread left over, so I made another batch of stuffing the next day. Below is the recipe for the "bread" that I used. It is my own recipe, modified quite a bit from a recipe that I got online.

Savory Keto Bread

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup flour substitute (protein flour) - NOTE: if you don't have protein flour you can increase the almond flour to 2.5 cups
• 1/2 cup butter, softened
• 1 cup softened cream cheese OR Greek yogurt
• 8 eggs (room temperature)
• seasoning mix of your choice (I used garlic powder, parsley, sage & rosemary - about 1 teaspoon each)
• 1.5 teaspoons baking powder

Preheat over to 350F (180C). Convection oven is best for this recipe.

Grease 3 mini loaf pans (or large bundt pan) with butter.

In a large mixing bowl combine dry ingredients. Set aside.

In a medium mixing bowl cream the butter and add cream cheese or Greek yogurt and mix until blended. Add eggs and beat until blended. Stir this mixture into the dry ingredients and combine well. Divide into 3 mini loaf pans (or a single bundt pan) and bake at 350F for about 35 minutes.

If you used Greek yogurt instead of cream cheese, the batter will be quite wet and may take a few minutes longer to bake. Bread should be cake-like in texture. Test doneness with toothpick. It should come out clean (moist is OK but no batter should stick to it).

Cool for at least 10 minutes before removing from pan(s).

Low Carb Stuffing

• 6 to 8 celery stalks, diced
• medium onion, diced
• 1/2 cup butter
• hot water (as needed)
• seasoning mix of your choice (I used sage & parsley)
• salt & pepper to taste
• 1/4 to 1/2 cup gravy or broth of your choice (I used turkey gravy)
• half of the bread recipe (above) - - if you want to use all of the bread, double the celery, onion, etc.

Sauté celery, onion and herbs in butter until softened. You may need to add water occasionally, so it doesn't dry out. Add salt and pepper to taste when vegetables are almost done.

While vegetables are cooking, Cut half of the low carb bread into 3/4 inch thick slices and then into strips, then into cubes to make croutons. Don't make the croutons too large because this bread will not get soggy and disintegrate like regular bread. The cubes will maintain their shape. Toast the croutons in the oven for about 10 minutes at 400F.

Place croutons and cooked vegetables in a large casserole dish and stir to combine. Pour gravy or broth over the mixture (just enough to wet everything - you don't want lots of liquid sitting at the bottom). Warm to desired temperature in oven, just before serving the meal.