Keto Stuffing

A keto stuffing base made from Ketonia bread baked flat, cubed, and dried until golden. Then Aunt Ger's full stuffing recipe with breakfast sausage, onion, celery, and warm chicken stock. All the holiday flavor, none of the carb hangover.

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Prep Time 1

Cook Time 30

Servings: 10 servings

Calories: 310

Ingredients Equipment Method Nutrition Notes

Ingredients

Stuffing Bread Base

157 g vital wheat gluten
84 g flax meal
38 g oat fiber
35 g almond flour
6 g salt
1 g xanthan gum
0.5 g citric acid
2 eggs
2 tbsp butter, softened
240 ml water 1 cup
1 tsp honey
1 tbsp instant yeast
2 tbsp poultry seasoning

Aunt Ger's Stuffing

193.9 g vital wheat gluten with the next 6 lines, replaces 397 g Ketonia stuffing mix (from above) (discontinued), 14 oz
103.7 g golden flax meal
46.9 g oat fiber
43.2 g almond flour
7.4 g salt
1.2 g xanthan gum
0.6 g citric acid
1 tsp poultry seasoning
1 egg
57 g butter 1/2 stick
1 onion, diced
0.5 cup celery, diced
454 g breakfast sausage 1 lb
600 ml chicken stock, warmed 2.5 cups

Equipment

1 Food processor
1 Sheet pan

Method

Make stuffing bread: prepare dough adding 2 tsp poultry seasoning with dry ingredients. After first rise, flatten dough to fit a half sheet pan (18x13 inches). Cover and rise 30 minutes. Bake 20 to 30 minutes until golden. Cool.
Cut cooled bread into small cubes or tear and pulse in food processor until small pieces. Spread on a sheet pan and bake at 300°F, stirring every 10 minutes, until golden brown and completely dried out. Cool completely.
Make stuffing: in a large skillet, brown and crumble sausage. Transfer to a large bowl, reserving fat in the pan. Melt butter with sausage fat and saute onion and celery until lightly browned. Add to the sausage bowl.
Stir in stuffing mix and warm chicken stock until well combined. Let cool slightly and add egg. Stir to combine.
Either stuff into turkey (ensure internal temp reaches 165°F) or bake in a casserole dish at 375°F for 20 to 30 minutes until golden brown.

Nutrition

Calories: 310kcalCarbohydrates: 7gProtein: 22gFat: 22gFiber: 3gSugar: 1g

Notes

The stuffing bread base can be made days ahead and kept in an airtight container. The drier the cubes, the better they absorb the stock. Nutrition is estimated per serving of stuffing.

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