Thought there was no way you’d get to have stuffing on Keto? Think again! Whether you’re whipping up traditional holiday dishes or just find yourself in the mood for this fall favorite, my Keto stuffing recipe is sure to transport you.
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I am really excited about this recipe, because I have not had stuffing in YEARS!
Growing up with a standard American Thanksgiving, stuffing takes me back to my childhood. It reminds me of spending the holiday with my family.
And finally creating a delicious Keto version quite literally brought a smile to my face!
By swapping out high-carb bread for my Keto Buns, delicious and low carb stuffing is finally a reality.
What Is The Consistency Of This Keto Stuffing?
I think we all know the disappointment of adding a heap of stuffing to your plate, only to realize it’s complete mush.
Or, that it’s so dry that you need to soak it in gravy just to keep from choking on it.
Well, I’m happy to say that this recipe is neither overly-mushy nor overly-dry!
The bread is not soggy, but rather moist with a slighty baked exterior. The perfect middle-ground. The Goldilocks of stuffing, if you will.
And the veggies and vegetable broth really bring it all together. From texture to flavor, this dish is definitely the stuffing you’ve been missing on Keto!
Is This Keto Stuffing Recipe Vegetarian?
For those who think that Keto means you have to put bacon in everything, allow me to break away from the stereotype. If you ask me, there are some dishes that are simply better without adding meat.
It’s kinda like putting raisins in carrot cake. Just… NO!
(didn’t know there was a better way to make carrot cake? Allow me to introduce you to my Carrot Cake Muffins. You’re welcome.)
Does Keto Stuffing Cook Inside A Turkey?
This Keto stuffing recipe does not require you to cook it inside of a turkey.
Rather, this dish cooks in the oven in a casserole dish. Easy-peasy, no turkey necessary.
And still 100% vegetarian-approved.
Is Keto Stuffing Crunchy?
Totally up to you! You control the crunch based on how long you saute your veggies.
The bread will be moist with an oven-baked exterior, so if that is plenty of crunch for you, just saute your veggies until they’re soft.
If you prefer a little extra crunch, don’t cook your veggies for quite as long to give your texture a little more variety.
Crunch or no crunch, you get to decide!
How To Make Keto Stuffing
First, you’ll prepare a batch of Keto Buns and let them fully cool. I like to make mine the night before, but you’re welcome to make them same-day as long as they have time to cool.
Preheat the oven to 375 degrees F.
Break the buns into 1 inch chunks and place them on a baking sheet. Drizzle the buns with melted butter, then add 1 teaspoon of Italian Seasoning.
Bake the chunks for 15 minutes, then remove them from the oven and set aside.
Decrease the oven temperature to 350 degrees F.
In a medium pan, heat 2 tablespoons of olive oil over medium-high heat. Add minced garlic, 2 tablespoons of Italian seasoning, salt, and pepper, then mix well.
Finally, add your onion, celery, and carrots to the pan and saute until they reach your desired tenderness. I personally saute my veggies for about 10 minutes.
Once the veggies are cooked the way you like, add the vegetable broth and let it all heat for 1-2 minutes.
Next, add your bread chunks to a casserole dish along with the vegetable mix. Stir everything until the bread is completely coated with liquid.
Cover and bake for 15 minutes. Remove the cover, stir, and bake for 15 more minutes.
Remove from the oven, stir again, then serve warm.
Other Side Dish Recipes From The Keto Option That You Might Like
- 1 batch of keto buns (use these)
- 2 tablespoons butter, melted
- 2 tablespoons plus 1 teaspoon Italian Seasoning, divided
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 large white onion, chopped
- 3 celery stalks, chopped
- 3 large carrots (or 6 smaller), chopped
- 1/2 cup vegetable broth
Prepare keto buns as instructed and let fully cool. I make mine the night before, but it is not necessary.
Preheat oven to375 degrees F.
Break buns into 1 inch chunks and place on baking sheet.
Drizzle buns with butter and 1 teaspoon Italian Seasoning.
Bake for 15 minutes, remove from oven and set aside.
Decrease oven temperature to 350 degrees F.
Heat 2 tablespoons olive oil over medium-high heat.
Add minced garlic, 2 tablespoons Italian seasoning, salt, and pepper to the pan and mix well.
Finally, add onion, celery, and carrots to pan and saute until desired tenderness. I sauteed them for about 10 minutes.
Once the veggies are nicely cooked, add vegetable broth and let heat for 1-2 minutes.
Add bread and vegetable mix to a casserole dish and make sure it is well mixed such that the bread is coated with liquid.
Bake for 15 minutes covered.
Remove cover, stir, and bake for 15 more minutes.
Stir again and serve warm.
Amount Per Serving: Calories: 87 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 8mg Sodium: 247mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 1g