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Low Carb Thanksgiving Stuffing or Dressing

Tasty stuffing for Thanksgiving made by combining keto bread with low carb 7-grain fiber bread and various ingredients for an alternative to the usual carb-loaded turkey stuffing.

Low Carb Thanksgiving Stuffing or Dressing

By Sue Lau | Palatable Pastime

As November gets further underway after Cranberry Week, we  look forward towards Thanksgiving even more. You will find I have posted with two groups today, in  separate posts (sometimes I post one recipe that applies to two groups) but today they are kept apart because while this recipe is a Thanksgiving side dish, the other group is posting cast iron baking recipes, and I have shared my recipe for Low Sugar Skillet Apple Pie.

Today’s recipe is a keto version of the typical Thanksgiving stuffing, using a combination of keto bread and low carb fiber bread for the best texture, and made in ramekins so you can have servings of this set aside for those who are doing keto, low-carb, or are diabetic, while still being able to serve the normal stuffing for your other family or guests. You can probably also use another low-carb bread besides the Sami’s brand, but it is sold online, and I know it works here while I can’t vouch for that other stuff. I really enjoy the Sami’s bread. It’s a real life-saver. 

A Cornucopia of Thanksgiving Side Dishes

From Your Favorite Food Bloggers

Low Carb Thanksgiving Stuffing or Dressing

  • Servings: 3
  • Difficulty: easy
  • Print

You will need 3  (1/2 cup each) baking  ramekins

Ingredients:

  • 2 large eggs, separated
  • 1/4 cup melted cooled butter, separated
  • 3 tablespoons almond flour
  • 1/2 teaspoon baking powder
  • 1/4 cup diced celery
  • 1/4 cup chopped  onion
  • 1 clove garlic, minced
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon poultry seasoning
  • pinch salt and black pepper
  • 1 tablespoon minced fresh Italian parsley
  • 1 slice Sami’s Low-Carb 7-Grain Fiber bread, cubed
  • 1.2 ounces cooked crumbled breakfast sausage (one link)
  • 1 teaspoon powdered chicken bouillon
  • 2 tablespoons shredded Parmesan cheese
  • 2 tablespoons water

Method:

  1. Preheat oven to 375°F.
  2. Grease one individual  ramekin.
  3. To prepare an order of keto bread, combine one egg, one tablespoon of the melted butter, the almond flour and baking powder and pour into the ramekin.
  4. Microwave for 90 seconds, and allow to cool; then dice up and set aside.
  5. Pour the remaining butter into a small skillet and saute the celery, onion, and garlic with the sage,  poultry seasoning,  salt and black  pepper until the onions soften; let cool down.
  6. In a small mixing bowl, combine the keto bread cubes, the cooked onion mix, the chopped parsley, the cubed Sami’s bread, the crumbled cooked breakfast sausage, the chicken bouillon, the Parmesan cheese, 2 tablespoons of water and the remaining egg (lightly beaten).
  7. Divide mixture into three buttered ramekins and cover with foil.
  8. Bake for 25 minutes, then uncover and bake 20 minutes more.

From the kitchen of palatablepastime.com

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