Keto Stuffing made with Kbosh Crust
Stuffing is the quintessential Thanksgiving side dish but that old breadcrumb-based recipe just won't do if you're on the keto diet. And that old boxed standby that you cook on the top of the stove is definitely a no-no.
There are many keto stuffing recipes out there, most of which incorporate almond or coconut flour-based bread. These recipes, though very delicious and close-to-authentic, are very heavy and high in calories. These Kbosh crust-based stuffing recipes are, without a doubt, the most delicious I've ever tested. They're much lower in carbs than traditional cornbread or boxed stuffing.
Pumpkin & Kale Stuffing
Ingredients
2 Savory KBosh Crusts (1 package)
1 pound ground pork, beef or turkey
1 tsp olive oil
1/2 tsp turmeric
1 tsp smoked paprika
1/2 cup pumpkin, roasted and cubed
1/2 tsp sea salt, divided
1/4 tsp freshly ground black pepper
1 TBS roughly chopped parsley
1 tsp ground sage
1/4 tsp rosemary
1/4 tsp Herbs de Provence
1 TBS shelled pumpkin seeds
1/2 cup wilted baby kale
1/4 cup small broccoli florettes
1/4 cup sliced mushroom
1/2 red onion, sliced
1 tsp garlic powder
Garnish with more Parsley & Pumpkin Seeds
Directions
Step One
Cut pumpkin into one inch cubes
Place in a bowl with 1 /2 tsp olive oil, salt, pepper, Herbs de Provence and rosemary
Coat pumpkin with seasonings
Place pumpkin on baking sheet and bake for 25 minutes
Step 2
Add 1/4 tsp olive oil and garlic clove to saute pan
Add baby kale and cook just until it wilts
remove and set aside
Step Three
Place remaining oil in large saute pan
Add ground meat, salt, pepper, paprika, garlic powder and turmeric
Slowly cook over a low-medium heat until meat is cooked through
Add onion, mushrooms, broccoli and wilted baby kale
Stirfry everything for just 3-4 minutes
Step Four
Crumble the KBosh crust and add the crumbles to the meat mixture
Add the pumpkin, parsley and pumpkin seeds
Cook on low, covered for 3 minutes
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| Crumbled Kbosh Crust |
Step Five
Place the pan into a pre-heated 350 degree oven, uncovered for 8 minutes
Garnish with fresh Parsley & Pumpkin Seeds
Cauliflower, Leek and Sausage Stuffing
Ingredients
2 Kbosh Crusts, crumbled
1/2 pound ground sausage crumbles
4 cups riced cauliflower
3 TBS olive oil
2 garlic cloves, minced
1/4 cup purple onion
1/2 cup Leeks, sliced
1/2 cup chopped celery
1/8 cup fresh sage, chopped
plus extra whole leaves for garnish
1/2 tsp fresh thyme
1/4 cup purple cabbage, chopped
1/2 tsp salt
1 tsp pepper
1/2 cup chicken broth
Directions
Place sausage in a large dry pan
Break into crumbly pieces and cook on medium until brown
In a Dutch oven, add oil, onions and garlic and cook just until translucent
Add leeks, celery, cabbage, thyme, salt, pepper & chicken broth
Cook for 10 minutes over a medium heat
Add riced cauliflower, stir, cover and cook 5 minutes
Add sausage and crumbled Kbosh crust, chopped sage, stir
Transfer to oven
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| Crumbled Kbosh Crust |
Bake uncovered for 10 minutes
Garnish with remaining sage before serving
Top off your Meal with this Authentically-tasting
1 carb Keto Gravy
Ingredients
4 TBS butter
1 cup Turkey Pan Drippings
2 cups beef broth
2 tsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp pepper
1/2 tsp xanthan gum
Directions
In a medium saucepan, melt butter
Add pan drippings and beef broth and whisk together
Bring to a boil
Add Worcestershire and garlic and season with salt and pepper
Reduce heat and simmer 10 minutes
Add xanthan gum and let simmer anther 10 minutes until it all incorporates and thickens. Add more broth if gravy is too thick
Happy Holidays!
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