Technically I’m Canadian and my Thanksgiving was last month in October, but because the American Thanksgiving is coming up this week, I thought I’d show you that you can make stuffing with my Ultimate Keto Buns! I decided to do this recipe last minute and upload it now so that you can all have a good Thanksgiving dinner with good food! I hope you enjoy this Paleo Keto Stuffing!
I decided to use some fresh herbs from my garden, rosemary and thyme, and add a bit of pork sausage and veggies. I actually haven’t eaten wheat stuffing in over two years and was really pleased that the stuffing with the keto buns worked really well. I didn’t change anything, in terms of what goes inside the recipe, except I used my keto buns instead of wheat bread.
I first made a huge batch of the keto buns and baked it in a large rectangular pan to make a large loaf. I then cut the loaf into cubes, poured some butter over and baked it once more to toast the cubes. While that was in the oven, I fried some onions, celery, sausage and different spices. I added the bread to the meat, mixed it all together and poured some chicken broth over. It was absolutely delicious! I found the keto buns really absobed the chicken bouillon well.
- 3 tbsp salted butter or ghee or olive oil
- Preheat the oven to 220C/430F.
- Combine the eggs, lard, salt, sesame seeds, onion flakes in a large bowl. Top with the almond flour. With a stick blender, mix everything until there are no more 'flour' bumps.
- Line a 30x25cm pan with parchment paper. Pour the keto buns batter in and make sure it's evenly distributed. Place in the oven and bake for 25 minutes exactly.
- Take out of the oven. I did this part while it was hot so be careful! Take the loaf out of the pan, slight it in half lenght wise, and cut into cubes.
- Place the cubes over a baking tray and pour 2 tbsp of salted butter over the bread cubes. Mix together, spread out and bake for 15 minutes to toast the cubes.
- Dice the onion, mince the garlic, dice the celery and chop the parsley.
- In a large cast iron skillet, melt 1 tbsp of salted butter and add the onions and garlic. Cook for 1-2 minutes and add the celery. Cook a few more minutes and add the sausage. Cook a bit more until the sausage is cooked through and add the chopped parsley, the rosemary and thyme, salt and pepper. Mix everything together.
- Take the bread cubes out of the oven and carefully add to the pan with the sausage mix. Coat the bread with the stuffing make sure everything is nicely getting covered and cook for a minute. Pour in the chicken bouillon over the stuffing. Pour 1 tbsp of melted butter over the stuffing and place it in the oven. Bake for 30 minutes.
- Take out of the oven and enjoy!!