Grain Free Stuffing, Paleo, Keto Friendly
This is a breakthrough, even for me who often creates paleo or grain free recipes. I do this for all my readers who struggle with food allergies, diabetic diet concerns and those on a ketogenic or low-carb diet. Each serving is 6 net carbs!
Almond Flour Grain free Biscuits Serve as the Base for Grain Free Stuffing
I had the genius idea to start with this grain free biscuit that gets better every time I make them. The key to the success of this biscuit getting high and fluffy is to make sure you use extra large eggs and really whip the whites well. If your egg whites aren’t gloriously fluffy, the biscuits will flop. Watch the quick video but make a double batch and add extra eggs. I’ve edited the recipe to add one more egg white as I accidentally did this and it improved an already great biscuit!
Once the biscuits are cooled, (you must cook them), cut into big croutons. Gently bake for about 5 minutes or so to get them a little golden brown. Grain free biscuits do not act like gluten flour biscuits, so we do what we can to push them. I have found that keeping the croutons on the large size (larger than croutons you buy in the store) is best. If you happen to have any that turn into bread crumbs, dry and cool them completely and save them for another recipe.
Once you have your toasted croutons, you’re ready to make your stuffing any way you choose, keeping in mind you will NOT need as much broth as regular recipes. Keep the broth to about 1 1/4 cups. One idea is to take a chicken broth and cook it way down to have some concentrated flavor.
The broth you use makes a difference. I choose a good tasting organic broth. I like the Pacific brand and the whole foods 365 brand. Do not buy broth that has a lot of added unnecessary flavors. Of course, you can make your own with this recipe. Heat the broth first. It pulls the flavors together!
Buy some fresh sage and make a sage brown butter. The flavor is to die for.
Sauté your celery for at least 10 minutes ahead of the onion. Why? Celery never wants to soften the same way onions do. I don’t like crunchy celery in my stuffing, but if you do, then go ahead and put them in pan at the same time.
Add sausage for flavor. If you have sausage drippings add them to the onion/celery combination. We like country sausage in this recipe, but Italian sausage is always welcome anywhere as far as we’re concerned. If you’re daring, use chorizo!
A video is coming this week! In meantime, watch the video for how to make the biscuits, but make sure to double the recipe.
I find that with grain free recipes like this, it’s easy to veer off in the wrong direction. The video will help you stay on course.
Don’t just eat this for Thanksgiving. You can stuff chicken breasts, chicken, pork chops, and so on. Another idea is to take left over chicken (or cooked chicken breasts), shred the meat and mix with the stuffing before baking. That’s a one dish meal!
Enjoy your holiday without guilt! Calculating 10 servings, this recipe has 6 net carbs per serving.
- Grain Free Biscuits (make double batch recipe here but see notes)
- 4 stalks organic celery, diced
- 2 yellow or sweet onions, diced
- ½ teaspoon poultry seasoning
- 1 pound country sausage
- 3 tablespoons freshly chopped sage or 1 teaspoon dried sage
- 1 tablespoon chopped fresh parsley
- 1 egg
- 1 cup chicken broth
- Sage Browned butter (optional)
- Sage Browned Butter Ingredients
- 6 sage leaves
- 2 tablespoons butter
- Make Biscuits, adding in some freshly chopped sage, black pepper, and poultry seasoning. See notes.
- Cool biscuits.
- Cut into large cubes, larger than cubes you buy in store.
- Bake cubes for 5 to 10 minutes at 375 until golden brown.
- In a frying pan, make country sausage, reserving two tablespoons of fat.
- If not using sausage heat butter in pan.
- Sauté celery and onions until softened. If you like celery soft, saute first for 5 to 10 minutes before adding onion.
- Heat broth in sauce pan.
- Put stuffing into a cast iron pan or shallow baking dish
- Toss with celery/onion, herbs, and egg.
- Slowly add broth. Mix gently.
- Bake at 350 for 15 minutes, covered with foil.
- Add browned butter (see below) This is optional for extra buttery crunch, but you don't have to do this.
- Remove foil and continue to bake another 15 minutes or until top is golden brown.
- Heat butter in pan and add sage leaves, until they are crisp.
A shallow dish works best to get the most crunchy top.