Use this as a stand-alone dressing, or use to stuff chickens, turkeys, or other fowl.
Keto Bread Stuffing
Yield: 6 servings of 1 cup each
295 calories, 23.8g fat, 16.94g protein, 3.66g net carbs
1/2 recipe Keto Soul Bread Buns
1/2 lb bulk mild Italian sausage
1 tbsp Kerrygold butter
1 stalks celery chopped
1/8 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1-1/2 teaspoons poultry seasoning
3/8 cup organic chicken broth
2 large organic eggs
1/4 cup organic heavy cream
Once the bread has finished baking, allow it to cool, then slice into 1/2 inch thick slices. Lay the slices on a baking rack set over a large cookie sheet and set into a warm (200F) oven for about 2 hours, until quite dry. Chop into 1/2 inch chunks and transfer to a large bowl.
Preheat the oven to 325F and grease a 9×13 glass or ceramic baking dish.
In a large skillet over medium heat, brown the sausage until mostly cooked through, breaking up any chunks with the back of a wooden spoon. Transfer the sausage to the bowl.
Add the butter to the skillet and let melt. Add the celery, onion, salt, and pepper, and cook until vegetables are tender, about 4 minutes. Add the chopped sage and cook one minute more, then transfer the vegetables to the bowl. Pour the chicken broth over all of the ingredients in the bowl and toss to combine.
In a medium bowl, whisk together the eggs and cream. Pour over the stuffing ingredients and combine well. Spread the stuffing into the prepared baking dish and cover with foil. Bake 40 minutes, then remove foil and bake another 10 minutes, until top is browned and a bit crispy.