Here in Canada, we just had our Thanksgiving holiday weekend and I was determined to make a turkey stuffing that was keto friendly and gluten free. (I’m Keto and my daughter is gluten free).
Although, I do sometimes make a low carb bread when I have a hankering for BLT’s, I was just not willing to make this a huge affair of baking bread, only for the purposes of stuffing it into a turkey. The idea and goal for me is to break free of some of my old bread habits.
And besides, due to some circumstances, my usual big family gathering was going to be very small and so there were less people to offend with this break in tradition. So basically, I winged it and made it up as I went along.
Here is what I came up with:
- 1 pound pork sausage
- 2 eggs
- 1/2 c fresh cranberries
- 1/2 onion, chopped
- fresh parsley,rosemary,sage and thyme (chopped, about 1/2 c total)
- teaspoon each salt and pepper
Combine all ingredients in a large bowl, mix well and stuff into the turkey.
Based on 8 servings: Calories 175, Carbs 2, Fat 12, Protein 14, Fibre 1
So, I have to be honest, I was a little disappointed in the lack of flavor. I think I am used to the over salted and flavored bread crumbs that I normally buy for stuffing. So, if I was to make this again, I would add either a tablespoon of poultry seasoning or maybe a scoop of Better than Bouillon paste to give it more kick. Maybe one of you could suggest something for my Christmas turkey stuffing?
But that said, the next day I made a casserole with leftover stuffing and it was divine!
Low Carb Stuffing Casserole: Take a pie plate and fill it with leftover stuffing. Add 6 beaten eggs and top with 1 cup shredded cheese. Bake at 350 for 20-25 minutes. Oh yes, it was delicious!
What do you think of a bread free stuffing?