Keto Stuffing
Keto stuffing that stays in distinct cubes instead of collapsing into paste. The almond flour bread is dried low and slow for two days first, and the liquid is kept deliberately tight. 4.4g net carbs per serving, and the day-of work is under an hour.
Equipment
- 10-inch oven-proof skillet
- Two rimmed baking sheets for drying in a single layer
- 9x13 baking dish
- Large mixing bowl
Ingredients
For the Herb Bread Base (make 1-2 days ahead)
- 2 cups blanched almond flour 224 g, fine ground
- 1/2 cup golden flaxseed meal 56 g
- 2 tsp baking powder
- 1/2 tsp fine salt
- 1 1/2 cups sharp cheddar cheese 170 g, shredded
- 3 large eggs room temperature
- 1/3 cup butter 75 g, melted, plus more for the skillet
- 3/4 cup unsweetened almond milk 180 ml, plain
For the Stuffing
- 12 ounces chicken or turkey Italian sausage 340 g, casings removed
- 4 tbsp butter 56 g, divided
- 1 cup celery 100 g, diced
- 1/2 cup yellow onion 80 g, diced
- 2 cloves garlic minced
- 1 tsp dried rubbed sage
- 1 tsp poultry seasoning
- 1/2 tsp kosher salt taste first, the sausage is salty
- 1/4 tsp black pepper
- 2 tbsp fresh parsley chopped
- 1/2 cup chicken broth 120 ml, low sodium
- 1/4 cup heavy cream 60 ml
- 2 large eggs beaten
Instructions
Day 1 - Bake and Dry the Bread
- Bake the bread: Heat the oven to 425°F and butter a 10-inch oven-proof skillet. Whisk the almond flour, flaxseed meal, baking powder and salt, then stir in the cheddar so every shred is coated. Beat the eggs with the melted butter and almond milk, add to the dry ingredients and mix to a thick batter. Scrape into the skillet, level, and bake 16-20 minutes until the centre springs back. Cool in the pan 15 minutes, turn out and cool completely.
- Cube: Cut the cooled bread into 1/2-inch cubes - about 8 cups. Spread in a single layer across two baking sheets so they dry rather than steam.
- Dry low and slow: Drop the oven to 200°F and dry the cubes 2 1/2 hours, turning the trays once. Switch the oven off and leave the cubes uncovered on the counter overnight. They must snap, not bend. This step is what stops the stuffing collapsing into paste, and a hotter oven will not substitute for it.
Day 2 - Assemble and Bake
- Brown the sausage: Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the sausage, breaking it into small pieces, and cook 6-8 minutes until cooked through and browned in places. Lift into a large mixing bowl.
- Cook the aromatics: Add the remaining 3 tablespoons butter to the same pan - poultry sausage leaves almost no fat behind, so do not skip it. Cook the celery and onion 6-7 minutes until soft. Add garlic, sage, poultry seasoning, salt and pepper and cook 1 minute more. Tip into the bowl with the sausage.
- Combine gently: Add the dried bread cubes and parsley and toss. Whisk the broth, cream and eggs together, then pour over in three additions, folding gently between each. Fold, do not stir - every extra pass breaks more cubes.
- Bake uncovered: Heat the oven to 350°F and butter a 9x13 dish. Spread the mixture in without packing it down. Bake uncovered 35 minutes until the top is crisp and deeply golden and the centre is set. Foil traps steam, which is exactly what you spent two days removing.
- Rest: Let it sit 10 minutes before serving so the custard finishes setting.
Notes
Make ahead: assemble the whole dish, cover and refrigerate up to 24 hours before baking. From cold it needs about 20 minutes longer; cover with foil for the first 20 of those.
Stuffing the bird: cut the broth from 1/2 cup to 1/4 cup. The turkey adds its own juices and the stuffing has nowhere to lose that moisture.
Store-bought keto bread: use about 8 cups of 1/2-inch cubes and dry them 15-20 minutes at 300°F instead. Commercial loaves are fibre-fortified and hold their shape better. Check net carbs per slice; they range from 1g to 3g.
Sausage: use chicken or turkey Italian sausage and check the label. Poultry sausage renders almost no fat, which is why this recipe uses 4 tablespoons of butter where other versions get away with 2.
Storage: 4 days refrigerated, 2 months frozen once baked and cooled. Reheat at 325°F for 20 minutes uncovered; individual portions crisp best in a buttered skillet.