KETO SAUSAGE STUFFING

Get ready for a preposterously sensible keto stuffing formula that's good for the vacations then flavourous that you’ll wish to create it ALL the time. Ketoers and non-ketoers alike can love this Keto Sausage Stuffing!

This keto stuffing formula is therefore, so good. Therefore sensible that I reasonably wish to prevent putting this on ink post right away and build some. I grew up in a very house wherever stuffing was an everyday dinner incidence year-round  because of the magic of boxed kraft paper Stove high Stuffing, therefore I’m undoubtedly Associate in Nursing eat-stuffing-whenever-it-sounds-good reasonably gal.

KETO SAUSAGE STUFFING

Even if you usually solely eat stuffing throughout the vacations, this Keto Sausage Stuffing formula could be adequate to sway you into consumption it a lot of oft. it's detonating with flavor and uses muggins bread to function the bread backup man. It’s undoubtedly definitely worth the further step of creating muggins bread — I’ve tried some keto stuffing recipes that antedate bread or use pork rinds, and that they simply aren’t a similar. these items is 100% price it! 

You can build another version of this stuffing by victimization my Keto quick bread Muffins formula rather than the muggins bread. you'll be able to build muffins because the formula is written, or bake the formula in Associate in Nursing 8×8″ oven-safe dish. (Keep an eye fixed thereon, however you may probably ought to bake it 25-35 minutes if you go that route.)

INGREDIENTS :

• 1/3 cup coconut flour
• 1/4 tsp salt
• 1 1/2 cups shredded mozzarella cheese low-moisture and part-skim
• 2 tbsp cream cheese
• 1 tbsp Swerve Confectioners
• 2 tsp Italian seasoning
• 1/2 tsp baking powder
• 2 large eggs slightly beaten
• 2 tbsp heavy whipping cream

Stuffing Ingredients:

• Bread above, cut into 1/2” squares
• 2 lbs ground pork
• 1/2 tsp salt
• 1 tsp fennel seed
• 3 tbsp butter
• 1 1/2 cups chopped celery
• 3/4 cup chopped white onion
• 1 1/2 tbsp poultry seasoning
• 12 oz chicken broth
• 3 large eggs slightly beaten
• 1/2 cup fresh parsley

INSTRUCTIONS :

Bread Instructions:

1. Preheat oven to 425 F and line a baking sheet with parchment paper or a non-stick silicone baking mat.
2. Combine coconut flour, Swerve Confectioners, Italian seasoning, baking powder, and salt in a small bowl and set aside.
3. In a microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave for 45 seconds on high, then remove and stir. The mixture will not be fully combined at this point, but make sure to spread out the cream cheese as much as possible.
4. Return cheese and cream cheese to the microwave for another 45 seconds. Remove and stir again, fully combining the mixture.
5. In a large bowl, combine the beaten eggs, whipping cream, and flour mixture. Then add the cream cheese/cheese mixture and knead with your hands until a dough forms. (If the dough starts to stiffen, microwave again for a few seconds.)
6. Place it on your lined baking sheet and roll it out into a rectangle, 1/3” thick.
7. Bake for 12-14 minutes, until slightly puffed up and browned. Remove from oven and let cool.
8. Once cooled, cut into 1/2”x1/2” squares. Place bread pieces in a large bowl and set aside.

Stuffing Instructions:

1. Heat oven to 350 F.
2. Combine pork, salt, and fennel seeds in a large skillet. Cook over medium heat, breaking up the pork until it is fully cooked and browned. Transfer pork mixture to a large bowl and set aside.
3. In the same skillet over medium heat, melt the butter. Once melted, add celery and onion and cook until the vegetables have softened, about 5 minutes. Sprinkle poultry seasoning over mixture and cook for another 2 minutes, stirring to combine.
4. Pour chicken broth into mixture and stir to combine.
5. Turn off the heat and pour the vegetable/broth mixture over the bread pieces. Toss carefully to combine.
6. Finally, add the pork, beaten eggs, and parsley. Toss carefully to combine. The mixture should be moist; if not, add more chicken broth.
7. Pour mixture into a casserole dish lightly greased with butter.
8. Bake for 40 minutes, rotating the casserole dish halfway through.

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