I’m in a little bit of a hurry to get these posted so if someone is inclined to try them for the holiday, they have a little more time so no long winded, Hobbity rambling.
You’re welcome 🙂
Let’s get right to the point, one of the hardest things with Turkey Day is stuffing. Bread. CARBS. Ugh.
Not on my watch.
Use my Keto Bread recipe for your bread crumbs :).
Let’s get right to it, shall we?
Hobbit's Keto Stuffine
- 1 loaf of Hobbit’s Bread, diced
- 1 tbsp coconut or olive oil
- 4 Italian sausage links
- 1/4 cup fresh or frozen cranberries
- 1 tbsp chopped onions
- 1/4 cup mushrooms
- 1.5 tbsp poultry seasoning
- 1.5 cups chicken stock
Dice the bread into small chunks.
Spread your diced bread on a baking sheet. Put in the oven for at least an hour at 250 or until they are nicely toasted but not burnt. Set aside in a large bowl.
In a skillet, heat the oil over medium heat. Add sausage, cook until browned.
Remove from skillet while you saute the mushrooms, onions, and cranberries.
When the cranberries start to split, add the sausage back in and toss a few times. Mix the seasoning in with the stock (if unsalted, add a little). Pour into the skillet and let heat until steams. Dump over the bread crumbs and stir until well combined and all the bread is wet. There will be liquid at the bottom, that’s good :). Dump into a shallow casserole dish or large bread pan.
Bake in the oven for 20 minutes at 350F or until the tops of the stuffing browns. Serve.
NOTE: Mine isn’t baked yet in the pic below, that has to wait until Thanksgiving. I’ve made this before so don’t worry, I have my temps and times right 🙂