Keto stuffing is full of flavor. This recipe is low carb, gluten-free, nut-free and sugar-free. The breadcrumbs are made using my coconut flour biscuit recipe. Then they're paired with stir-fried vegetables and fresh herbs. Serve for Thanksgiving or Christmas with turkey, ham or roast beef.
In a large bowl, combine the coconut flour, baking soda and salt together. Add in the eggs and melted butter and mix. Let sit for 2-3 minutes to help coconut flour absorb the moisture. Mix again. See detailed instructions here.
Divide the batter into 6 pieces. Roll them into balls then gently flatten with the palm of your hand. Place on a baking sheet lined with parchment paper. Bake at 350°F for 20 minutes. Remove from oven and let cool.
Once cooled, slice the biscuits into small cubes for the bread crumbs. Set aside .
Stuffing Mix:
Preheat the oven to 350°F. Spray a large casserole dish with nonstick cooking spray (I use avocado oil).
In a frying pan over medium-high heat, add a bit of cooking oil, minced garlic and chopped onion. Cook until the onion turns translucent, about 1-2 minutes.
Add in the chopped carrots and celery. Stir together and cover with a lid. Cook for 5 minutes, stirring occasionally. TIP: If you don't have a lid that covers your frying pan you can use aluminum foil or a baking sheet as a cover.
Add in the mushrooms, chopped pear and apple. Cook covered for 2-3 minutes more.Sprinkle the poultry seasoning over top and mix everything together. Cook covered for 1 more minute.
Now add the stir fry mix to a large bowl along with the breadcrumbs from biscuits, chicken broth, chopped thyme, sage and parsley. Season everything with salt and pepper. Stir everything together.
Beat 3 eggs in a small bowl, then pour into the stuffing and mix.
Pour the stuffing into a rectangular baking dish. Bake uncovered for 40 minutes.
Once baked, remove from oven and let cool 10 minutes. Then use a spatula to break apart into smaller clumps. Serve while still warm with turkey, ham, chicken or roast beef. Enjoy!