Sausage & Onion Keto Stuffing

 

This is a far better stuffing than the basic version I made with just my stuffing chaffles and chicken broth. In the video, I make my own pork sausage, but you can just buy your own. If you like more herbs in your stuffing, feel free to up the amount to 4 tablespoons.

Servings: 8servings

Prep time: 20minutes

Cooking time: 45minutes

Calories: 445kcal

Total Carbs: 12grams

Net carbs: 5grams

Fat: 34grams

Protein: 26grams

WATCH RECIPE VIDEO

Credit: Serious Keto

INGREDIENTS

• 2 TB Duck fat or butter
• 1 cup diced onion (sweet or red)
• 1 cup chopped baby portabella mushrooms
• 2 TB Stuffing herbs
• 1 cup browned pork sausage
• 1/2 cup crumbled bacon
• 8 chaffles stuffing chaffles – or 4 batches
• 3 large eggs
• 1 cup turkey stock

DIRECTIONS

• Melt duck fat or butter over medium heat and then saute the onion and mushrooms until they are soft.
• Add the stuffing herbs and bacon crumbles and stir for another minute before removing from heat.

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• In a large mixing bowl, combine 4 batches of my stuffing chaffles (8 total chaffles), chopped up, torn up, or processed in a food processor. This will be about 5 cups.
• Add the sauted vegetables and pork sausage.
• Whisk together 3 large eggs and 1 cup of turkey stock, then pour over stuffing mixture. Massage the ingredients together with your hands.
• Transfer to a baking dish (I use an 8″x11″ dish), cover with foil, and bake in a 350 degree oven for 45 minutes, removing the foil for the last 15 minutes.
• Allow to cook for 3-5 minutes before serving.