Keto Recipe: Thanksgiving Stuffing (Grain AND Nut Free)

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Thanksgiving Stuffing (Grain AND Nut Free)

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  1. Video Tutorial: [https://www.youtube.com/watch?v=QmM2Th41hng](https://www.youtube.com/watch?v=QmM2Th41hng)

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    RECIPE

    CORNBREAD

    1lb Ground Turkey

    6 Oz Ground Pork Rinds

    6 Eggs

    2 Tsp Baking Powder

    1/4 Cup Chicken Stock

    3 Tbsp Ghee

    1) Brown your turkey and drain. Add all of it to a blender along with all your pork rinds, eggs, baking powder, and chicken stock. Blend on low for ~1 minute.

    2) Using either a small cast iron pan or a loaf pan, add all of your ghee and place the pan into an oven set to 350°F for 15 minutes to get the ghee hot. Once out, carefully spoon in your mixture and spread it evenly.

    3) Cook this at 350°F for 40 minutes or until no wet batter remains.

    DRESSING/STUFFING

    1/4 Tsp Granulated Garlic

    1/2 Tsp Celery Salt

    1/2 Tsp Smoked Paprika

    1 Tsp Salt

    1/4 Tsp Black Pepper

    1/2 Tsp Ground Sage (up to 1 1/2 tsp total)

    2 3/4 Cup Chicken Stock (maybe more or less, see steps)

    1 Recipe of Carnivore Cornbread

    *OPTIONAL* 1/4 Cup Mirepoix, Sauteed (diced onion, celery, carrots)

    1) Dice up your cornbread and add half of your chicken stock along with all of your seasonings and your veggies if you’re adding them. Mix and chop this up while tasting the entire time. You’re tasting for how much sage you want in the dish and how wet it is. The goal for the texture before it’s cooked is soaked bread, no soup.

    2) Put this mixture into either a cast iron pan or a cooking vessel of choice and place it into an oven set to 350°F for 1 hour and 20 minutes or until golden brown on top. Serve hot.

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