You're gonna love this keto stuffing, it tastes and smells yummy just like traditional! It's one of my favorite keto Thanksgiving recipes.
- 12 cups (about 16 slices) keto bread
- 1 cup salted butter (1 stick)
- 1 cup onion, diced
- 1 cup celery stalks, diced
- 1 teaspoon garlic powder
- 1 tablespoon poultry seasoning
- 1/4 cup fresh parsley, chopped
- 1 teaspoon Kosher salt
- 1 tablespoon ground black pepper
- 2 cups vegetable broth
- 2 large eggs, beaten
- Option 1: The day before, tear or slice bread into 1 inch pieces and leave out overnight on a baking sheet to dry out.
- Option 2: On the day of, tear or slice bread into 1 inch pieces, and lightly toast bread in the oven at 350ºF for 15 minutes with the oven door slightly open.
- Melt butter in a large skillet over medium heat.
- Brush a 9x13 inch baking dish with some of the melted butter and set aside.
- To the skillet add onion and celery. Cook, stirring constantly, until translucent and fragrant, about 2-3 minutes.
- Season with garlic powder, poultry seasoning, parsley, salt and pepper. Stir it all together.
- Deglaze pan with about half of the broth.
- Mix beaten eggs with remaining broth.
- Place bread cubes in a large bowl and pour seasoning mixture over bread.
- Toss to evenly distribute seasonings over the bread cubes.
- Pour egg mixture over stuffing.
- Fold in egg mixture.
- Transfer mixture to a buttered baking dish. Spread evenly in a single layer.
- Bake in a pre-heated oven at 350°F for 1 hour or until crisp and golden-brown.
- If you are making this dish a day ahead, transfer stuffing to a buttered baking dish, cover and chill in the fridge until 30 minutes before you plan to bake it.
- You need dry bread for good stuffing.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: sides
- Method: bake
- Cuisine: American
Keywords: keto, Thanksgiving, dinner, low-carb, bread, stuffing, homemade, turkey, dressing