Delicious keto stuffing for Thanksgiving

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, worse yet, cornbread) that could bring you out of ketosis with a single forkful.

ALSO TRY: Sage, pear and chestnut stuffing

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.

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Start with four slices of keto bread or rolls

Keto bread is a product you can buy, and is usually made of almond or coconut flour, healthy fats and eggs.

Take four slices of keto bread or rolls.


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.

Place the slices of bread in a cast iron pan.


Crumble the keto bread in the pan

Breaking the bread into chunks will get it ready to start soaking up all the wonderful ingredients to be added.

Crumble the keto bread in the pan.


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.

Pour one tablespoon of olive oil over the bread and bake for five minutes.


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.

Remove the bread, then melt butter and remaining olive oil in the cast iron pan.


To the melted butter add celery, leeks and garlic

Sautéing these classic stuffing ingredients — celery, leeks and garlic — will help to bring out the flavors.

To the melted butter add celery, leeks and garlic.


Once the veggies are soft, add seasonings like parsley, thyme, oregano, sage, salt and pepper

Seasonings add another layer of savory deliciousness.

Once the veggies are soft, add seasonings like parsley, thyme, oregano, sage, salt and pepper.


Cook it together for about five minutes

Allow time for the flavors to come together and gain depth as they cook.

Cook it all together for about five minutes.


Add the toasted bread to the pan

The toasted keto bread cubes will start soaking up all the tasty ingredients.

Add the toasted bread crumbs to the pan.


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.

Slowly add the chicken broth, 1/4 cup at a time.


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.

Cover the skillet with foil and bake at 350 degrees for 10 minutes.


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.

Bake the stuffing uncovered for 5 more minutes for a delicious crunchy top.


Stuffing doesn’t have to throw you out of ketosis

You’d never know this was a carb-free dish!

Stuffing doesn't have to throw you out of ketosis.


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.

This stuffing is easy enough for weeknight meals.


Serve with pork chops or grilled chicken for dinner anytime

A perfect compliment to any keto meal!

Serve with pork chops or grilled chicken for dinner anytime.


Say yes to keto stuffing this Thanksgiving

Enjoy this recipe today or for your next special occasion.

Say yes to keto stuffing this Thanksgiving.

Keto stuffing

Yield 4 servings

Ingredients

  • 4 slices keto bread (or rolls) crumbled*
  • 2 tablespoons olive oil, divided into 1 tablespoon each
  • 3 tablespoons butter
  • 2 stalks celery, roughly chopped
  • 1/4 cup leeks, sliced
  • 1/2 teaspoons garlic, minced
  • 1 teaspoon Italian blend seasoning, or 1 tablespoon each fresh parsley, thyme and oregano (all minced)
  • 1/4 teaspoon sage, minced
  • 1/2 teaspoon each salt and pepper
  • 1/2 teaspoon celery seasoning (optional)
  • 3/4 cup chicken broth

Instructions

  1. Crumble keto bread into a large cast-iron skillet or casserole dish.
  2. Drizzle with 1 tablespoon olive oil and bake for about 5 minutes until lightly browned.
  3. Place mixture in bowl and set aside.
  4. Wipe out skillet with paper towel. Place skillet on burner, add butter and 1 tablespoon olive oil, and melt.
  5. Add celery, leeks, garlic, seasonings, salt and pepper.  Sauté chopped veggies for 3–5 minutes.
  6. Add toasted breadcrumbs to skillet.
  7. Slowly add chicken broth 1/4 cup at a time to skillet, stirring continuously.
  8. Cover skillet with foil.
  9. Place skillet in oven.
  10. Bake at 350F covered with foil for 10–15 minutes.  
  11. Remove foil. Bake an additional 5 minutes.
  12. Serve.

Notes

Courses Side dish