With our legit bread, 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!
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
Totally Legit Keto Stuffing (i.e. Dressing!)
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
- Preheat oven to 250°F/120°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.
- 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.
- Preheat oven to 350°F/180°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.
The name speaks for itself. Totally Legit. I was looking for a stuffing that didn’t use “cornbread” or sausage so was excited to stumble across this recipe. It turned out so good. The spice mix was perfect. I used store bought Keto bread and added mushrooms, because I had some left over. It came together perfectly and I didn’t even miss the carb filled recipe. I will be making the many times over. Thanks for sharing such amazing recipes.
I would really like to stuff the turkey with the dressing/stuffing, will that work?
I think it might become too soggy?
Ok, I don’t want soggy! I’ll make most of it in a dish.
I might do some as stuffing in a turkey and then broil it for 3 mins before setting on the table. 🙂 thanks for sharing it!
How did it work in the turkey? I really want to stuff the turkey, because…the BEST stuffing comes out of the turkey!
Serving size?
Cooked this ahead of time to reheat tomorrow because I am making conventional dressing for my guests. The flavor was WONDERFUL, but there was a bit too much egg for my taste. I loved it so much that I will make this for guests tomorrow with regular bread, but I will slightly increase the amount of spice (only slightly) and decrease the amount of egg, whisking them before I then add them to the dressing. I won’t miss conventional dressing tomorrow at all! Great job!
In my pre-low-carb and gluten-free life, I never used eggs when making dressing. Are they necessary to use in this recipe or can I leave them out and still get good results?
Eggs fluff up the dressing and make the stuffing/dressing airy and light. Mym grandmother made the best stuffing every, and she always used 4 or 5 eggs, and milk as well. I will be using a little half and half along with the chicken stock. I also use Belle’s poultry seasonings, which has all those seasonings from the recipe above in it.
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….
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!
I cannot seem to find the Keto bread recipe. Can you share the link please.
It’s linked in the post and recipe card 😉 https://www.gnom-gnom.com/gluten-free-paleo-keto-bread/
Can u use this same recipe to actually stuff a turkey, rather than bake the stuffing in a pan? Gives the “gravy “ such a great flavour I’d say:)
Thanks from Jill in Canada (who loves your site and recipes!)
Hi Jill, I was thinking the same thing. I had always stuffed the turkey with stuffing pre low carb and am pretty sure you can do the same with this stuffing. I think because the bread is pre-baked to get crunchy it will act similarly to regular bread. You can always make a batch and stuff a large chicken ahead of time to find out. Good Luck 🙂
I also want an answer to this question. Made the bread and will make the dressing Thursday if I can stuff.
Did anyone try stuffing the turkey with the dressing and if so how did it turn out? Would love an answer
Serving size?
This bread should be illeagal. Oh man! So good!! Yummy
😂!!
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?
Hi Mary! Possibly yes! I would check out the brown butter zucchini method of the ‘apple’ muffins (you could do chayote instead) xo!!
I have read the recipe three times and I don’t see apples in it…. you said to ‘replace’ the apples. Just wondering…
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
I use chayote (cooked with sweetener and lemon juice) all the time when I want apple texture and flavor. Only you have to stew the slices/chunks/pieces for a good while (30-40 minutes) before they soften enough to resemble apples in a cooked dish. If you put them in a baked good without cooking them first they will be hard and crunchy even after baking.