Jeles' Sassy Thanksgiving Keto Stuffing

INGREDIENTS:

For the Biscuits:

2 1/4 cups Anthony's Almond Flour

1 1/4 tsp baking powder

1/4 tsp salt

1/4 tsp pepper

1/2 tsp of Adobo Goya

1/2 tsp of garlic powder

5 tbsp. butter

3 large eggs

1 1/2 cups shredded cheddar cheese

For the Stuffing:

1/2 pound hot Italian sausage

1/2 pound Sweet Italian sausage

1/2 pound of Mild Italian sausage

1/2 tsp dried sage

1/2 tsp Adobo Goya

1/2 cup chopped red onion

3 celery stocks, diced

4 tsp of garlic, minced

3/4 cup chicken broth

1/4 Heavy Cream

1 large egg

3/4 cup of chopped walnuts (optional)

3 tbsp fresh Parsley chopped

3 tbsp fresh Oregano chopped

3 tbsp fresh sage chopped

3 tablespoons butter, melted (last STEP)

DIRECTIONS:

Preheat the oven to 350 degrees.

Prepare a baking sheet with parchment paper for the biscuits.

In a medium-sized bowl, mix almond flour, baking powder, salt, adobo, garlic and pepper. Add butter (room temperature) and mix until the mixture is like sand. Stir in eggs and fold in cheese. Combine until it forms a sticky dough.

Spray cupcake pan well, drop biscuit dough in each. Doesn't matter the size because you will be using this to make your stuffing

Bake for 20 minutes until cooked and slightly browned

Set aside to cool (I suggest making these the day before and leaving them out to dry out a bit (if you can stand not to eat one)

When ready to make stuffing:

Preheat oven at 375*

On a baking sheet, crumble up all biscuits into large cubes

Bake 8 minutes until brown and dried

Heat a skillet on the stove over medium heat

Crumble and cook sausage, season with dried sage, adobo and salt & pepper to taste. Reserve a little of the grease to sauté onions and celery

Place baked croutons and cooked sausage in a large casserole dish

In the same skillet that the sausage was cooked in, sauté onions, garlic, and celery until soft, about 10 minutes.

Place that mixture into the casserole dish, now sprinkle 3/4 cup of chopped walnuts over mixture

In a small bowl, stir in the egg, fresh herbs, heavy cream, chicken broth mix well

Finally, pour the mixture into the casserole dish, using a wooden spoon tossing the mixture to incorporate everything

Cover dish with foil and cook

Preheat Oven at 350*

Bake for 15 minutes

Remove foil, and pour melted butter on top of the stuffing

Cook for another 15 minutes uncovered

Enjoy!!

Holiday’s~ Stuffing~ Sausage Stuffing~ Walnuts~ Keto~ Jeleszinhas recipes

Total Servings: 12 ~ Serving size: 3/4 cup ~Calories: 321~

Net. Carb: 2g

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