Thanksgiving stuffing (or dressing depending on where you’re from) is a must in our home for the holidays. Keto breads make this dish possible and just as delicious as the real thing. This recipe is based on how much turkey dripping/gravy you have. It’s up to you how much stuffing you want, so adjust measurements with that in mind. I love the texture of having two different breads. The keto no-corn bread has a rough texture while the keto low carb bread is more soft. It’s also pretty and tastes more like the real thing.
What you need
1 pan Keto no-corn bread
1 loaf Keto low-carb bread
10 oz Turkey breakfast sausage
4-5 Celery Stalks
1 Onion Chopped
24 Herbs and Seasonings (Bragg’s Brand) (as much as desired)
Turkey drippings (as much as desired)
Make the two different breads ahead of time (one or two days before) so it’s not a rush when Thanksgiving comes. Cut the bread into approximately one inch cubes and put in the baking dish you’ll use. Leave this dish out on the counter with cloth over it for the bread to dry. The day of Thanksgiving, lightly saute the onions and celery in a pan. Add the sausage and finish cooking until barely brown. In the baking dish were you have the bread add the veggies and meat. Toss gently without breaking up the bread, then add a generous amount turkey drippings/gravy (your choice) and put in the oven at 350 F. covered with foil for 20 minutes, then remove the foil and continue baking for a further ten minutes if desired for a crispy top.
Happy Thanksgiving! Don’t forget to pig out keto style!