Cuisine HELP: Keto Stuffing

This favorite traditional Thanksgiving dish can be adapted to fit the keto diet!

When I think of Thanksgiving, one of the first foods I think of (after the turkey) is stuffing. It's been one of my favorites for as long as I can remember.

When I was diagnosed with celiac disease almost 10 years ago and switched to a gluten-free diet, my mother-in-law's homemade stuffing was one of the things I mourned having to give up the most.

The good news is, while it's not exactly the same, this keto-friendly (and gluten free!) recipe is a great replacement for the traditional carb-laden stuffing. It has the flavor you'd expect from this traditional dish without the blood sugar spiking effect. Give it a try!

Here is the original recipe.

How I Make It

This recipe takes a little more time than some because you bake the bread and then dry it out before preparing the stuffing. However, it isn't difficult and is well worth the effort! If you are incorporating this dish into your Thanksgiving menu, I'd recommend baking the bread a day or two before. Once it's dried out, you can cube it and put it in a Ziploc bag until you are ready to make the stuffing.

Ingredients

For the Bread

• 2 cups Almond Flour
• 1 TBLS Coconut Flour
• 1 TBLS Baking Powder
• 1/4 tsp Salt
• 1 TBLS Dried Parsley
• 1/2 tsp Dried Sage
• 1/4 tsp Black Pepper
• 1/2 tsp Poultry Seasoning
• 1/2 tsp Garlic Powder
• 1/4 cup Unsalted Butter, melted
• 4 Large Eggs
• 1/2 cup Chicken Broth

For the Stuffing

• 2 TBLS Unsalted Butter, melted
• 1/2 cup Onion, finely diced
• 2 Ribs of Celery, finely diced
• 1 1/2 cups Chicken Broth
• 1 TBLS Dried Parsley
• 1/4 tsp Dried Sage
• 1/4 tsp Poultry Seasoning
• Salt and Pepper to taste

Step-by-Step Instructions:

Prep: 30 minutes | Cook: 2 hours | Servings: 8

1. Preheat oven to 350 degrees.
2. Add all bread ingredients to a large bowl and mix until well incorporated.
3. Transfer mixture to loaf pan (spray or grease the pan first) and bake in the preheated oven for 40-50 minutes.
4. Allow the bread to cool, then remove from the pan and cut into slices. Arrange the slices evenly on a baking sheet. Next, either leave the bread slices uncovered at room temperature for 24 hours or bake them in the oven at 250 degrees for 30-60 minutes. The goal is to dry out the bread. It will feel a bit like croutons.
5. Cut the dried bread slices into small chunks and place in a mixing bowl.
6. Melt butter in a small skillet over medium heat. Add diced onions and celery to the skillet and sauté until the onions are translucent (about 5 minutes).
7. Add the parsley, sage, and poultry seasoning and stir.
8. Add the onion mixture and chicken broth into the bowl of bread cubes and stir gently. Salt and pepper to taste.
9. Transfer mixture into a buttered 7x11 inch baking dish. Press down to compact a bit and bake uncovered for 45-50 minutes at 350 degrees.
10. Enjoy!

Giving Credit Where It's Due

I did a pretty extensive search online to find the best keto-friendly stuffing recipe. This one from This Mom's Menu really fit the bill! Ditch the traditional, carb-heavy stuffing this Thanksgiving and try this recipe instead.

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Rachel Borg

Rachel is HELPcare's Membership Director and the HELPcare Challenge Coordinator. She lives in Winchester, KS with her husband and six children.