Servings: 10 Prep Time: 20mins Cook Time: 40-50 minutes
10 oz Rosemary & Onion Croutons*
1/4 cup Breadcrumbs*
1/2 cup or 1 stick of Butter
1 1/3-1 3/4 cup of Chicken Stock
1 Egg, beaten
1 medium Onion, diced
2 stalks of Celery
2 cloves of Garlic
3 tsp Parsley
3 tsp Sage
2 tsp Rosemary
2 tsp Poultry Seasoning
1 tsp Salt
1/2 tsp Pepper
Preheat oven at 350F.
Melt butter in a skillet over medium heat, then sauté onions and celery for 5-7 minutes. Add in garlic and cook for an additional 2 minutes. Now sprinkle in all the spices and mix until well blended, then remove from heat.
Mix the egg into the chicken stock; this will prevent the egg from cooking during the mixing phase.
Combine the croutons and the breadcrumbs in a bowl. Pour in the egg and chicken stock mixture, the sautéed veggies, and add in the spices. Mix until well combined.
Place the stuffing into an oiled/buttered baking dish and bake at 350F for 40-50 minutes.
*If you need help with making croutons or breadcrumbs, there are recipes on my website.
Nutritional Facts for 1 serving of Keto Stuffing: 191.1 Calories, 13.9g Fat, 2.2g Net Carbs, 11.7g Protein.
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