Keto Cranberry Pecan Stuffing
Indulge in the savory goodness of our Keto Cranberry Pecan Stuffing—a low-carb twist perfect for your holiday table or pairing with a roast chicken dinner.
Equipment
Ingredients
- 10 cubes about 16 slices of keto bread, cut into 1/2 inch cubes
- 1 cup celery about ¼-inch dice
- 2 cups yellow onion about ¼-inch dice
- 10 tbsp unsalted butter divided, plus additional for buttering the pan
- 2 tbsp fresh sage leaves finely chopped
- 1 tbsp fresh thyme leaves chopped
- 1 tsp poultry seasoning I use Bell's
- 1 1/2 tsp pink salt plus additional to taste
- 1 tsp fresh cracked black pepper plus additional to taste
- 1 cup sugar-free dried cranberries
- 1 cup toasted pecans coarsely chopped
- 1/4 cup fresh Italian parsley leaves , chopped
- 3 cups chicken bone broth + more if needed
- 2 large eggs
Instructions
- Preheat oven to 250 degrees F.
- Spread the bread cubes into an even layer on two baking sheets.
- Bake 50-60 minutes, until bread is lightly-toasted and dry throughout. Rotate pans halfway through baking time.
- Let croutons cool completely at room temperature.
- Raise oven temperature to 375 degrees F.
- Butter a 3-quart gratin or shallow baking dish.
- Melt 8 tablespoons butter in a large skillet over medium-high heat.
- Add the celery and onion and cook, stirring frequently, until onions are softened and translucent, about 8-10 minutes.
- Add the salt, black pepper, sage, thyme, and poultry seasoning. Cook for an additional 1-2 minutes, until the herbs are fragrant.
- In a large bowl, mix together croutons, onion and celery mixture, dried cranberries, pecans, and parsley.
- Moisten with 2 cups broth and let stand for a few minutes for the bread to soak up the liquid. Season to taste with additional salt and pepper.
- In the liquid measuring cup, beat together the remaining broth and the eggs.
- Fold the egg mixture into the stuffing mixture to combine. If the stuffing seems dry, add additional bone broth a little bit at a time. The broth should permeate the croutons, but the mixture should not be "mushy".
- Pour the stuffing mixture to the prepared baking dish.
- Cut the remaining butter into small cubes and scatter over the top of the stuffing. Cover the pan with a piece of foil. Bake for 30 minutes. Uncover and continue baking for 15-20 minutes, until edges are crispy.
- Let the stuffing rest for 15 minutes before serving.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 338kcalCarbohydrates: 21gProtein: 14gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 67mgSodium: 691mgPotassium: 153mgFiber: 8gSugar: 5gVitamin A: 621IUVitamin C: 6mgCalcium: 43mgIron: 1mg
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