Stupid-Easy Recipe for Gluten-Free Keto Thanksgiving Bread Stuffing (#1 Top-Rated)


Satisfy everyone at your holiday table with this health-conscious update on classic bread stuffing. Keto-friendly breads (often made with nut rather than grain flour) can be found in many grocery and specialty stores. For the lightest-textured stuffing, look for the least dense loaf you can find; it will weigh less than other comparably sized keto-friendly breads and may be labeled “paleo-friendly.” You’ll want to read the label’s nutrition and ingredient info carefully to be sure the bread works for your diet.

Satisfy your sweet tooth with this easy-to-make recipe for Gluten-Free Keto Thanksgiving Bread Stuffing.

1. Info for Gluten-Free Keto Thanksgiving Bread Stuffing

  • Cook Time: 1 hr 42 min
  • Total Time: 1 hr 42 min
  • Servings: 10
  • Calories: 117.74 kcal

2. Ingredients for Gluten-Free Keto Thanksgiving Bread Stuffing

  • Nonstick cooking spray (or olive oil)
  • 12 slices keto bread (12 slices is about 12 cups bread pieces)
  • 1 1/2 lb. leeks (white and light green parts only)
  • 1/2 head cauliflower (small, about 1 lb.)
  • 4 celery stalks
  • 5 garlic cloves
  • 4 Tbsp. unsalted butter
  • 1/4 cup fresh sage (chopped)
  • 1/2 tsp. salt (for vegetables)
  • 1/4 tsp. black pepper (for vegetables)
  • 2 large eggs
  • 2 1/4 cup unsalted chicken broth (more or less as needed)
  • 1/2 tsp. salt (for egg mixture)
  • 1/4 tsp. black pepper (for egg mixture)

3. Directions:

3.1 Preheat

Preheat the oven to 400°F.

3.2 Prep

Coat a 2 1/2 qt. shallow baking dish with nonstick cooking spray. Cut the bread into 1 inch pieces.

3.3 Oven

Transfer the bread cubes to a large baking sheet and arrange in a single layer. Bake bread cubes on middle rack of oven until lightly toasted, 10-12 minutes. When done, transfer to a large bowl.

3.4 Prep

Cut the leeks in half lengthwise and rinse well. Pat dry, then cut crosswise into 3/4 inch slices. Coarsely chop the cauliflower. Cut the celery into 1/2 inch slices. Mince the garlic.

3.5 Stove

Melt the butter in a large nonstick frying pan over medium heat. Add the leeks, cauliflower, celery, garlic, sage, salt, and pepper. Cook, stirring occasionally, until vegetables are tender, 14-15 minutes. Add vegetables to the bowl of bread cubes.

3.6 Prep

Whisk the eggs, broth, salt, and pepper together in a medium mixing bowl. Pour over the bread mixture and mix until well combined. Transfer stuffing to the prepared baking dish and cover with a sheet of foil.

3.7 Oven

Bake the stuffing on middle rack of oven for 30 minutes.

Carefully remove the foil. Continue baking until top is crisp and an instant-read thermometer inserted in center of stuffing registers 165°F, 15-20 minutes.

3.8 Check

Check to see that stuffing is done. Remove from oven or add time as needed.

3.9 Serve

Let stuffing cool for 10 minutes before serving.


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