Keto Stuffing ⋆ Deb's Daily Dish
Preheat the oven to 350ºF and butter a 9×13 glass or ceramic baking dish. Heat a large skillet over medium heat and add the sausage; sauté until just cooked through, about 6 minutes, breaking up large chunks with a wooden spoon. Using a slotted spoon, transfer the sausage to a large bowl.
Keto Stuffing Recipe Made with Savory Keto Bread
A chopped cauliflower base makes the perfect sponge to absorb all the extra chicken broth and spices in this keto stuffing. Remaining stuffing ingredients: 1 large head cauliflower. 2 tbsp Butter. 1/2 cup chicken broth - We find chicken broth tastes the best but you can try vegetable broth as well. 3 stalks celery, chopped.
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Preheat oven to 350°F. Cut the bread into 1-inch cubes and place on a baking sheet. Bake for 8-10 minutes or until dried but not browned. Cool completely. While the bread is cooling, melt butter over medium heat in a skillet. Reduce heat to medium low and stir in onion, celery and poultry seasoning.
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Pour in broth, salt, pepper, and poultry seasoning. Add the croutons and stir. Then, turn off the heat and cover the skillet. Allow the croutons to soften and absorb most of the water. Beat the egg. Once the croutons have softened, stir the egg into the mixture. Pour the stuffing into the prepared baking pan.
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How to make this keto stuffing recipe. Step 1: Preheat the oven to 375°F. Get out a baking or casserole dish and spray with nonstick cooking spray and set aside. Step 2: Heat a large skillet to medium high heat. Add butter then celery and onions and saute for 2-3 minutes.
Keto Stuffing Recipe Crunchy, Low Carb & Gluten Free!
Thaw 6 ounces keto bread if frozen, then tear into bite-sized pieces. Melt 1 tablespoon of the unsalted butter in a large frying pan or cast iron skillet over medium-high heat. Add the bread, season with 1/4 teaspoon of the kosher salt and 1/4 teaspoon freshly ground black pepper, and toss to coat.
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Sprinkle it over the spread out dough. Bake the low carb stuffing for 10 minutes. Step 4: Remove the keto stuffing from the oven, then cut into small 1/2 inch squares. Place the the squares into a mixing bowl, then add the minced onion and celery. Add 1/2 a cup of the drippings or broth and mix until very well combined.
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In a large bowl, toss bread with 3 tablespoons melted butter. Spread in an even layer on a baking sheet and toast until golden and crisp, 10 to 12 minutes. Step 2 In a large skillet over medium.
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Cut it into small cubes and spread it out on a baking sheet. Drizzle with some olive oil and a sprinkle of salt. Toast it at 350° F for about 5-8 minutes, until the bread starts to get golden in color. Once it's done, add the bread to a lightly oiled 8″x8″ baking dish.
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Add the sausage and cook until browned, then stir in the mushrooms (optional), garlic and herbs and cook for 2-3 minutes. Transfer the sausage and vegetable stuffing mixture to the large bowl with the torn keto bread pieces. Mix to combine. Pour in the chicken broth and mix well.
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Remove from the heat. Whisk together the broth, eggs, poultry seasoning, thyme, pepper, and salt in a measuring cup or a bowl. Toss together the toasted bread cubes, sautéed vegetables, and the chopped parsley and sage in a 2- to 3-quart casserole dish. Pour the liquid mixture over the top of the casserole.
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When ready to prepare the stuffing, brown the breakfast sausage in a large pan over medium heat. When browned, drain off the grease, add the onion, celery, and garlic, and cook for 4-5 minutes until softened. In a large bowl, combine the bread cubes, sausage mixture, fresh herbs, eggs, and broth. Stir well and transfer to a 9×13 baking dish.
Copycat Stove Top Stuffing Keto Style! by Budget101
STEP 1: Make the keto sausage stuffing mixture. Place all the ingredients and fresh herbs (or ground sage) together in a large mixing bowl. Then use a large spatula, wooden spoon, or clean hands, to mix the low-carb stuffing ingredients together until totally combined.
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Remove from heat. Transfer bread cubes to a large bowl and add sausage, parsley, cooked vegetables, parsley, poultry seasoning, pepper, and broth. Stir until combined. (Note: if using to stuff a turkey, use less broth - about 1/2 cup to 3/4 cup.)
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With only 5 main ingredients it's an easy job to make this stuffing taste delicious without adding too many carbs. Ours is made out of onions, celery, chicken broth, sausage, and pork rinds, along with some seasonings & spices . So if you are looking for Low Carb Sausage Stuffing, this one is 2.2 Net Carbs per ½ cup serving.
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Instructions. Remove the sausage from the casing, if necessary, and brown it in a skillet with a touch of cooking oil if your sausage isn't fatty. Add the diced onion and celery and cook until the sausage is no longer pink, about 8 minutes. Add the riced cauliflower, along with the dried sage and garlic powder.
