KETO RECIPE: KETO THANKSGIVING STUFFING
Keto Pumpkin Bread
Stuffing is my favorite part of Thanksgiving! I can eat leftovers for a week! So I knew I had to come up with a way to make it Keto and luckily it was not difficult at all! Using my Keto Pumpkin Bread recipe I was able to recreate my favorite Corn Bread stuffing I used to make pre-Keto and even give it a fun twist with the pumpkin flavor!
STEP ONE, BREAD!
So first you need bread of course, I used my Keto Pumpkin Bread. I made one loaf and then cut it into small pieces to dry out because stale-ish bread makes better stuffing, moist bread makes mushy stuffing. So you can leave it out on the counter for a day or so, or you can speed up the process by cutting it into cubes and then placing on a baking sheet and bake at 300 for 10-15 minutes.
1 loaf cut up and baking to dry out
STEP TWO, TIME TO PREP THE STUFFING!
INGREDIENTS
Bacon, leeks and celery cooking down
1 cup of pecans
1 loaf of Keto Pumpkin Bread coarsely broken into 2-inch pieces
4 slices smoked bacon, chopped into 1/2-inch pieces
2 celery stalks, chopped into 1/2-inch pieces
2 leeks (white and pale-green parts only), chopped into 1/2-inch pieces, rinsed well
1/2 tablespoon chopped fresh thyme
Pink salt and freshly ground pepper
1 1/4 cups of Chicken Stock, (or turkey)
2 large eggs, lightly beaten
1.5 tablespoons butter (I always use Kerrygold salted, but original recipe calls for unsalted). Butter is used to butter pan and then dot on the top before baking.
Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet. Toast in oven for 7 minutes. Let cool slightly; coarsely chop. Mix together pecans and cubed, stale Keto Pumpkin Bread in a large bowl.
Butter a 8 by 8-inch baking dish. Cook bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes. Reduce heat to medium; add celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Stir in thyme and 1 1/4 teaspoons salt; season with pepper. Transfer to a large bowl.
Return skillet to medium-high heat, and add stock; bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with bacon-vegetable mixture. Stir in eggs. Gently mix in Keto Pumpkin Bread. (Do not over mix.) Transfer to baking dish. Dot top with butter. Bake until golden brown, about 35 minutes.
Stuffing just before baking! Looks amazing right?!
It smells so amazing! Let it cool for 15-20 minutes.
Hopefully Martha Stewart would approve of this Keto twist on her stuffing! It smells SO GOOD when you are cooking it, I don't think this should be limited to Thanksgiving! Also I honestly don't think anyone would ever know this stuffing is low carb! It tastes every bit as decadent as regular stuffing
ENJOY! Photos were originally posted on my Instagram page