Today I'm sharing a recipe for all my American friends! So I created a delicious Thanksgiving just in time for this special occasion. To make it, I used my favourite Sourdough Keto Baguettes. Drying out the baguettes chopped into breadcrumbs made them even better and I couldn't tell the difference from real sourdough bread - all the moisture you sometimes get with psyllium breads went away and the texture was perfect. This was one of the best recipes I've ever tasted and I'm definitely making it soon again.
If you have allergy limitations, here are a few tips for alternative bread recipes:
- Nut-free. If you are allergic to nuts, you can try my nut-free Keto Buns.
- Psyllium-free. For a psyllium-free alternative, you can use Di's Keto Buns.
- Coconut-free. Although I haven't tried it, this recipe includes some tips.
- Paleo & Dairy-free. You use any of my other breads and use coconut milk instead of cream in this recipe.
There are even more keto, paleo / primal recipes you can try this Thanksgiving! Carolyn of All Day I Dream About Food lists many of them in this post. Carolyn's Spicy Sausage and Cheddar Stuffing must be one of the most popular recipes on her blog. Maria Emmerich of Keto Adapted has more tips here. And finally, Vivica of The Nourished Caveman has also created a version of keto-friendly stuffing for this special occasion.
Nutritional values (per regular serving):
|of which Saturated||7.8||grams|
Net carbs in 8 large servings: 7.2 g / serving. Macronutrient ratio: Calories from carbs (5%), protein (21%), fat (73%)
Ingredients (makes 16 regular or 8 large servings):
- 1 recipe Sourdough Keto Baguettes - see allergy-free tips in the intro for suitable alternatives
- 600 g gluten-free sausage meat (1.32 lb/ 21.2 oz)
- ¼ cup ghee or lard (55 g/ 1.9 oz)
- 1 large white onion (150 g/ 5.3 oz)
- 3 cloves garlic
- 2-3 celery stalks (120 g/ 4.2 oz)
- 1 tbsp freshly chopped sage leaves or 1 tsp dried
- 1 tbsp freshly chopped rosemary or 1 tsp dried
- 3 cups chicken stock or bone broth - you can make your own (720 ml / 24 fl oz)
- ⅓ cup heavy whipping cream or coconut milk - I like Aroy-D coconut milk (80 ml / 3 fl oz)
- 2 large eggs
- 1 tsp salt or to taste (pink Himalayan or sea salt)
- ¼ tsp black pepper
When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Make the sourdough keto baguettes. I made mine 2 days in advance but freshly baked baguettes will work too. Cut the baguettes into about ½-inch pieces (1 cm). Preheat the oven to low, 100 C / 210 F.
- Place the diced bread on a baking sheet lined with baking paper and transfer into the oven. Dry in the oven for 3 hours. You need to dry the bread so that it can soak all the juices when you mix it with the remaining ingredients. Then remove from the oven and set aside on a cooling rack.
- Preheat the oven to 175 C / 350 F. Remove the sausage casing and place the sausage meat on a hot pan greased with half of the ghee. Break any large pieces with a spatula...
- ... and cook until the meat is browned from all sides. This will take just 6-8 minutes. Then, use a slotted spoon and transfer the meat in bowl. Set aside.
- Peel and slice the onion and chop the garlic. Place the onion in a the same pan greased with the remaining ghee and cook over a medium heat until fragrant and lightly browned. This will take about 10 minutes.
- Meanwhile, chop the celery and all the herbs (rosemary and sage) into small pieces.
- Add the herbs and celery to the onion and keep cooking for another 5 minutes or until the celery is tender.
- When done, take off the heat and set aside. Place the dried keto bread pieces, sausage meat and cooked onion & celery into a large mixing bowl.
- Pour in the chicken stock and combine well. Let the bread soak up all the juices.
- Crack the eggs in a bowl and mix with the cream. Season with salt and pepper.
- Place the content of the large mixing bowl in a baking tray. Pour the egg mixture evenly all over the stuffing and place in the oven.
- Cook for 35-40 minutes. When done, remove from the oven and set aside on a cooling rack. Eat immediately or let it chill completely and store in the fridge for up to 5 days.