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Today I decided to upload two recipes, one for a Low Carb Paleo Bread and one for Low Carb Stuffing that uses that bread! I was working on a new bread recipe and I thought it’d be the perfect opportunity to upload one last Thanksgiving recipe for my Thanksgiving series! I decided to make my traditional stuffing recipe that I always make each year with celery, onions and pork sausage. Last year, I had made my stuffing with my Ultimate Keto Buns where I had tripled the batch, but this year I decided to try a new bread recipe.
I recently, well yesterday, got these mini pumpkin ramekins from Staub. How cute are they?! They come in pumpkin, white and black. I think I’m going to get the black ones next month and also possibly the actual big 3.5 quart pumpkin cocotte. I haven’t decided whether I’ll get the pumpkin colour or white as they are just SOO cute. I decided to make the stuffing in them since it’s fall and pumpkin designs are perfect for Thanksgiving!
I’m thinking this may be the last recipe I upload for Thanksgiving this year as I’m running out of time and I have 10+ more recipes that are waiting to get uploaded! This year I decided to upload a Thanksgiving menu series so that you could have some ideas as to what to eat and stay low-carb and gluten-free! For the mains, I have a Keto Thanksgiving Turkey with a Keto Turkey Giblet Gravy or a Paleo Gravy if you’re dairy-free, Three-Cheese Cauliflower Mac & Cheese and Creamy Mashed Cauliflower. For the sides, I have some Cheesy Keto Biscuits, Sugar-free Cranberry Sauce, a Sausage Gravy & Biscuits Skillet recipe and Roasted Mushrooms & Bacon. For dessert, I have a Paleo Pumpkin Pie and a Sugar-free Strawberry Rhubarb Crisp.
Low Carb Stuffing
Ingredients
- 1 recipe Low Carb Paleo Bread
- 200g7/oz ground pork
- 4 sticks celery (150g/5.29g)
- 1 onion (240g/8.4oz)
- 1/2 cup butter (120g/4.23oz)
- 1/2 tbsp marjoram
- 1/2 tbsp thyme
- 1/2 tbsp parlsey
- 1/2 tbsp salt
- 1/2 tbsp black pepper
- 1 cup chicken broth
Instructions
- Preheat the oven to 190C/375F.
- Cut the bread into cubes and line onto a tray. Place in the oven and toast for about 10-15 minutes.
- While the bread is toasting, let's make the stuffing. Dice the onion and celery.
- In a frying pan, melt the butter and add the onion, celery and ground pork. Cook until the pork is fully cooked. Turn off the heat.
- Place the toasted bread into a large baking dish. Add the buttery veggies and pork to it, all of the spices and mix together. Add the bouillon and carefully mix.
- Place into the oven and bake for 20 minutes.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Hélène Nicole says
This is great. I really missed bread.
Maria says
Hi Mira, are the measurements for the herbs, salt and pepper 1/2 a tablespoon? It seems like a lot for a small amount of meat and bread.
Mira says
Hi Maria, that’s how I much I put in there and it was fine! You can lessen it if you want.