Proper Stuffing (i.e. Dressing!) 🍞 gluten free, keto & paleo

This grain free and keto stuffing varies little from tradition; delivering the familiar bite and mix of herbs that make itΒ a classic hit for the holidays!

Freshly baked low carb & keto stuffing
Gluten Free, Paleo & Keto Stuffing (i.e. Dressing)

Grain Free & Keto Stuffing 🍞

i.e. Proper Dressing

OK, so technically we’re talking about dressing here and not stuffing, which is baked inside the bird. But given that it’s generally not recommended nowadays to stuff your bird… potato, potato.

I’m also going to be employing the help of our famous soft ‘n fluffy sandwich bread (you could bake it as buns too!). If you’ve already made it, you know it tastes all lovely and yeasty. And it turns out it crisps up beautifully too, making one extraordinary stuffing-to-boot.

You’ll honestly be hard pressed to find a difference to the traditional stuff. #ideal

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Keto Stuffing (i.e. Dressing) with a serving spoon
Gluten Free, Paleo & Keto Stuffing (i.e. Dressing)

Keto Stuffing (i.e. Dressing) with a serving spoon

Proper Grain Free & Keto Stuffing (i.e. Dressing!)

Course: Side Dish
Cuisine: American
Keyword: gluten free, grain free, keto, low carb
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 10
Calories: 273 kcal

This grain free and keto stuffing varies little from tradition; delivering the familiar bite and mix of herbs that make it a classic hit for the holidays! 

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Ingredients

  • 1 loaf our keto sandwich bread about 500g
  • 6 tablespoons grass-fed butter or olive oil, divided
  • 1 pound yellow onions about 2, finely diced
  • 1 cup diced celery
  • 4 cloves garlic ran through a press
  • 1/4 teaspoon nutmeg freshly ground (optional)
  • 1/4 teaspoon allspice optional*
  • 1/2 cup chopped parsley
  • 2 tablespoons finely chopped sage leaves
  • 1 tablespoon finely chopped rosemary
  • 4 springs thyme leaves only
  • 2 cups chicken broth
  • 2 eggs lightly beaten
  • 1/4-1/2 teaspoon kosher salt to taste

Instructions

  1. Preheat oven to 250Β°F/120Β°C. Slice and dice sandwich loaf to preference, you can do either larger chunks or smaller bits. Scatter bread in a single layer on a rimmed baking sheet and bake, stirring occasionally, until dried out (45-60 mins). Transfer to a large bowl. 

  2. Prepare the rest while the bread is in the oven. Melt 4 tablespoons of butter (ghee or olive oil) in a skillet or pan over medium heat. Add in the onion, celery, garlic, a touch of salt and cook, stirring often, until it just begins to brown (about 10 minutes). Add in the nutmeg and allspice (optional) and cook for a couple more minutes until fragrant. Transfer to bowl with bread and toss with the parsley, sage, rosemary and thyme. Allow to cool completely. 

  3. Preheat oven to 350Β°F/180Β°C and butter generously a 10x8x2" baking dish. Whisk broth with eggs and salt. How much seasoning you add will depend on your broth, so you may want to give it a taste before adding in the eggs. Pour broth mixture onto bread, folding gently until thoroughly combined. Transfer stuffing onto prepared dish, scatter remaining butter on top, cover with foil and bake for 30 minutes. Uncover and bake until browned, about 10-15 minutes more. 

Recipe Notes

*Adding nutmeg and allspice is totally optional, but they do add a lovely touch!Β 

Nutrition Facts
Proper Grain Free & Keto Stuffing (i.e. Dressing!)
Amount Per Serving
Calories 273 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 8g 40%
Sodium 380mg 16%
Total Carbohydrates 9g 3%
Dietary Fiber 6g 24%
Sugars 2g
Protein 9g 18%
Vitamin A 5%
Calcium 9%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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For The Holidaze!

11 comments

  1. Sheila Mello says:

    Can I prepare this Thanksgiving morning and bring it in the baking dish all ready to my daughters to cook or do I need to stop sooner before transporting it?

    I am very excited about using many of your recipes for our Keto Thanksgiving! Thanks….

    • Paola says:

      Hi Sheila! I’m not sure I’m getting your question 100%, but yes you can make it ahead and bring over ready-made (just warm it up briefly!) xo!

  2. Mary Blemler says:

    I love your recipes. I plan to make this for Thanksgiving. I think I will add a 1/2 to 1 cup of cranberries. Would adding chayote squash work in place of apples? If so would you boil it first and toss with lemon juice before adding to the stuffing?

    • Paola says:

      Hi Mary! Possibly yes! I would check out the brown butter zucchini method of the ‘apple’ muffins (you could do chayote instead) xo!!

    • Holly says:

      I have read the recipe three times and I don’t see apples in it…. you said to β€˜replace’ the apples. Just wondering…

      • Paola says:

        There are no apples! I believe Mary’s ‘usual’ stuffing recipe calls for apples and cranberries (so I suggested using the brown butter zucchini method of the ‘apple’ muffins

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