Low-Carb Thanksgiving Sausage Stuffing (dressing)
Thanksgiving is a tough holiday for people who are watching their weight, right? Well, not me. This is the first of a series of recipes that I’ll post for (US) Thanksgiving that you can enjoy without feeling guilty.
This recipe is exactly what I would make before I transformed myself with a ketogenic diet, except for the bread. I use Mahler’s Low-Carb Bread for the croutons. Everything else is exactly the same.
Start with a mirepoix (chopped celery, carrots, mushrooms, and garlic sauteed in an entire stick of butter), add crumbled sage or italian sausage, and add some chopped fresh herbs (mostly sage, with some thyme and rosemary). At the end, throw in a few sliced black olives and onion powder to taste.
You then add some chicken stock. If you make it yourself, great! If you buy it, get the low-sodium stock. You want to be able to control the salt yourself. While this is all warming up on the stove, toast a handful of low-carb bread to get it crispy and brown. How much? In my test run I toasted 6 slices and produced about 3-4 cups of mirepoix with 4 cups of stock. You should experiment, though. There really isn’t any way to screw it up as long as you have enough of everything.
Cut the toasted bread into small cubes and place in a large mixing bowl. Pour the hot stock/mirepoix over the bread and combine. If it’s too dry, add a bit more stock. Now it’s ready to either stuff a bird, or to be roasted and toasted in a baking pan. Pour a little more melted butter over the top before baking if you like. Bake at 300 degrees for 30-40 minutes. Get it nice and crispy. If you want to stuff a bird, well… have at it!
I introduced this recipe on my ketogenic lifestyle podcast with Richard Morris, 2 Keto Dudes.