Staying low carb for the holiday season doesn't need to be hard, especially with Keto bread from Bake in a Minute. Whether you're making something sweet or savoury, Bake in a Minute is versatile enough to make everything from a Keto dessert recipe, an easy garlic mug bread cake, or even this low carb Thanksgiving Stuffing recipe.

 

This recipe is keto, paleo, low carb grain free and gluten free - ALL OF THE THINGS! Now it's time to start baking! Follow this easy tutorial on how to make a Grain Free Low Carb Stuffing for your holiday dinner.

 

• 200g Bake In A Minute bread mix
• 3 eggs
• 4 tbsp butter
• 2 tbsp Olive Oil
• 1/8 tsp finely chopped rosemary

Stuffing Recipe

• 200g ground sausage
• 2 Stalks of Leeks (halved and thinly sliced)
• 4 stalks of celery (chopped)
• 3 cloves minced garlic
• 1/2 tsp Burlap and Barrel Thyme
• 1/4 cup fresh sage finely chopped
• 1/4 cup fresh parsley finely chopped
• 1 tsp fresh rosemary finely chopped
• 1 cup of chicken broth
• 2 whisked eggs
• 1/8 tsp of Burlap and Barrel Black Peppercorns
• 2 tbsp of olive oil

1. Preheat oven to 350°F
2. In a large bowl mix together the Bake in a Minute, eggs, butter, olive oil and rosemary
3. Transfer to a generously greased 8" x 8" cake pan (if greased very well, you don't need parchment paper - see video)
4. Spread evenly
5. Bake at 350°F for 20-25 minutes.  Outer edges should appear slightly golden. 
6. Remove from oven and allow to cool completely in the pan
7. Once cooled use a spatula to loosen the edges and then flip the pan over onto a cutting board to remove the bread.  (set aside)

Stuffing Recipe

1. In a skillet, cook/ brown sausage
2. Add 1 tbsp of olive oil, leeks, celery and garlic.
3. Add black pepper
4. Saute for 5 minutes until veggies are cooked down and slightly translucent
5. Break the bread with your hands into bite sized pieces and place in a large bowl
6. Transfer the sausage mixture to the same bowl
7. Add the fresh herbs and the thyme
8. Gently mix without breaking the pieces of bread
9. Add 1 cup of chicken broth and mix gently
10. Add 2 whisked eggs and mix once again
11. Transfer to a 9" x 13" casserole pan, drizzle top of stuffing with 1 tbsp of olive oil, cover with tinfoil and bake at 350°F for 30 minutes.
12. Remove tin foil and bake for another 10 minutes.