KETO RECIPE: THE BEST KETO STUFFING

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Stuffing is hands down my favorite part of Thanksgiving. I am the queen of leftovers and will probably eat this stuffing for 5 days in a row, it is based off a Martha Stewart recipe I saw that was obviously full of carbs. So I tweaked it to be keto-friendly and added the pumpkin bread twist. I use my Keto Pumpkin Bread recipe as the base of the stuffing. So step 1, is make that. Once you’ve done that, you will want to dry out the bread. You can do that by cutting it into bite size chunks and leaving them on the counter to dry out for a day or so, or you can speed up the process by baking the bite size pieces at 300 degrees for 10-15 minutes.



THE BEST KETO STUFFING

INGREDIENTS

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  • 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.

DIRECTIONS

  1. 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.

  2. 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.

  3. 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.

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