Here’s How to Make Keto Stuffing for Thanksgiving
No one wants to diet on Thanksgiving. But if you’re eating ketogenic—or you’re hosting your keto Uncle Bob—traditional stuffing is sadly off-limits. (Womp-womp.) But file this under “things we’re thankful for” this year: Our friends at Uprising Food, the creators of the best ketogenic bread we’ve ever tasted, are sharing their signature recipe for keto stuffing, by chef Adam Cohen. And wanna know a secret? You can sub Uprising’s keto bread for regular bread in your favorite stuffing recipe too.
2 loaves Uprising Food Keto Bread
1 pound ground pork
Kosher salt and freshly ground black pepper
20 ounces store-bought Mirepoix
1½ tablespoons fresh sage, stems removed, finely chopped
1½ tablespoons fresh rosemary, stems removed, finely chopped
1½ tablespoons fresh thyme, stems removed, finely chopped
1½ tablespoons fresh Italian parsley, stems removed, finely chopped
2 containers (32.4 ounces) chicken bone broth (like Kettle and Fire)
Day One: 1. Preheat the oven to 350°F. Cut the bread into cubes and place on two baking sheets. We recommend aiming for fifths (5 x 5 x 5 cuts for each side), but you don’t need to stress about being perfect here. However, we recommend this because one key to a great stuffing is to have both “crusty points” and soft bites with each helping. This size works best to get the right feel of the bite.
2. Bake until you have “mini toasts” but not fully hard croutons, 45 to 60 minutes. The cubes should be browned and crisp on the outside with some softness left inside. (This is the step to get right and the most important part of making amazing stuffing.)
3. Remove the mini toasts from the oven and place them in a safe open-air spot in the kitchen to dry out for 12 to 24 hours.
Day Two: 1. Preheat the oven to 350°F. In a large Dutch oven, brown the pork, breaking it up into small pieces with a wooden spoon. Season with salt and pepper. (Optional cheffy move: Stop browning right when you create the Maillard reaction—you’ll see brown but not black bits on the meat.)
2. Place the browned meat into a temporary holding bowl or container. Add the Mirepoix, sage, rosemary, thyme and parsley to the Dutch oven and sauté over medium-high heat until the water from the veggies is released, about 1 minute. Remove from heat.
3. Add the pork and mini toasts to the Dutch oven, using a wooden spoon to combine. (Optional cheffy move: Scrape the bottom of the Dutch oven to get the little brown Maillard bits of pork that may be stuck to the bottom into your stuffing. These are flavor boosters.) Transfer to a 9-by-13-inch glass baking dish.
4. Pour the chicken bone broth over the stuffing. (Note: It’s probably going to look “soupier” than you are comfortable with. That’s how it’s supposed to look at this stage, so don’t worry.) Bake in the oven until there’s no standing broth left in the pan, up to 2 hours. (The cooking time will vary depending on your oven.)
7g net carbs