Keto Holiday Stuffing

The holidays are my absolute favorite time of the year, not just because of the atmosphere of joy and peace that hangs in the air but also the sheer amount of delicious food that is always in abundance. My family has always made, what is in my opinion, the best food ever and especially at Thanksgiving.

Having spent the entire year eating low carb and dropping pant size after pant size, I actually dreaded this up coming holiday season and all of the delicious mashed potatoes and candied yams and stuffing that I wasn’t going to be able to eat without feeling ridiculously guilty.

And so I set out to find a substitute to make my personal holiday scrumptious! I settled on stuffing because who doesn’t love a good stuffing? Ha.

The ingredients needed will be as followed:

Produce

• 2 stalks Celery
• 1/2 tsp Garlic
• 1/4 cup Leeks
• 1/4 tsp Sage

Refrigerated

• 1 Egg

Canned Goods

• 1/2 cup Chicken broth

Baking & Spices

• 1/2 tsp Celery seasoning
• 1 tsp Italian blend seasoning, dried
• 1/2 tsp Salt & pepper

Oils & Vinegars

• 1 Olive oil

Bread & Baked Goods

• 4 Slices Keto bread (I used “Inked Keto” Timber Wolf. I find its the most bread like for my tastes.”

Dairy

• 3 tbsp Butter

So first things first, set your oven to 350 degrees, naturally. Then tear apart your keto bread into bite sized pieces and place on a baking sheet. Drizzle them with some olive oil and toss in the oven until golden brown. This helps to give it that crunchy, stale texture that we love in our stuffing. While the bread is baking, this is where you dice up all your vegetables and toss them in a pan with some melted butter. You want to sautee them until they are translucent but still have some crunch to them since we’re going to be baking them again later.

Once the bread is sufficiently toasted, move it from the cooking sheet to a big bowl. Proceed to pour your butter, crunchy vegetable mess onto the toasty bread and then cover it all in so much sage, your house will be cleansed of any evil spirit. Oh yeah, toss in some salt, pepper, celery salt and Italian seasonings too, they really kick things up. Once you’ve got all the seasonings mixed in with your vegetable bread mixture, pour over top one beaten egg and 1/2 cup of chicken broth. Give that all a good mix so that the bread soaks in all those delicious liquids and then pop in the oven, covered in tin foil for 15-20 minutes, 5 minutes uncovered. When all done, serve with your favorite holiday meal….or meatloaf, like I did.

P.S. My kid still did not eat it. I sense a theme.