Keto Thanksgiving: Side Dishes

Gluten Free Mushroom and Macadamia Stuffing

As the holiday season approaches, we’re all on the hunt for delicious, low-carb alternatives to traditional Thanksgiving dishes. Look no further! Today, we’re introducing a delightful keto stuffing recipe that’s not only gluten-free but also brimming with bold flavors. Our Keto Mushroom and Macadamia Stuffing with Chia Bread is a surefire way to elevate your Thanksgiving feast and cater to all dietary needs.

INGREDIENTS

BREAD

• 4 tbs chia seeds ground into flour
• 4 tbs psyllium powder
• 2 cups almond meal, finely ground
• ½ cup whey protein
• 1 level tbs aluminum free baking powder
• ¼ tsp red pepper flakes
• ¼ tsp dried garlic flakes
• ¼ tsp dried parsley flakes
• 1 tbs celtic sea salt
• 2 cups warm water

STUFFING

• 3 oz (84 gr) smoked guanciale or pancetta, diced
• 2 garlic cloves, peeled and smashed
• 10 fresh sage leaves, finely chopped
• few sprigs of fresh thyme, leaves separated
• 3 cups of mushrooms, sliced
• ½ cup macadamia nuts, coarsely chopped (buy bulk to save!)
• 3 oz (3 to 4 slices) prosciutto
• 1 cup bone broth (better homemade!)
• 1 teaspoon celtic sea salt

INSTRUCTIONS

BREAD

1. Mix all dry ingredients together well.
2. Add the 2 cups of water and mix (preferably with a mixer) until well blended.
3. Let the dough sit to rest for 10 minutes.
4. Pre-heat the oven to 350 degrees.
5. Oil a baking dish (about 6″ by 10″) with fat of choice ( I used MCT oil).
6. Scoop the dough in to the dish with a spatula, it should be soft and pliable but not too wet.
7. Smooth the dough down with moistened spatula or fingertips.
8. Bake for 20 minutes or until toothpick comes out clean.
9. Remove form the oven and let cool.

STUFFING

1. In a large frying pan, brown the guanciale with the sage and garlic on a medium flame, until the guanciale is browned.
2. Now add the mushrooms and let cook on a high flame for 10 minutes stirring often.
3. In the meantime, cut the cooled bread into small cubes.
4. Place bread cubes on a oiled cookie sheet and put under the broiler on high or 5 to 10 minutes, until brown and crispy on all sides.
5. Now remove the mushrooms from the pan and place in a a large bowl.
6. In the same skillet place the prosciutto cut in thin strips, and cook until crispy.
7. Remove bread cubes form the oven, and place in the bowl with the mushroom mix.
8. Add the prosciutto and the macadamias coarsely chopped.
9. Add the broth.
10. Mix well.
11. Place in a buttered oven dish and bake at 350 degrees for about 30 minutes, until top is slightly crisp.

Serving size: 1 portion
Makes: 9 servings

Nutrition

Net Carbs: 4.1 g
Fat: 25 g
Protein: 15 g

More Delicious & Guilt Free Thanksgiving Recipes

Sweet and Creamy Keto Custard Recipe for a Thanksgiving Delight

Sweet & Savory Keto Deviled Egg Dip

Mouthwatering Keto Pizza Dip Recipe

Low Carb Fried Mac & Cheese

Low Carb Buffalo Chicken Soup

Keto White Cheddar Stuffed Mushrooms

Keto Thanksgiving: Sausage Stuffed Mushrooms Recipe

Keto Thanksgiving: Gluten Free Stuffing

Keto Thanksgiving: Cheesy Zucchini Casserole

Keto Thanksgiving: Candied “Yams” with Marshmallows Recipe

Keto Thanksgiving: Baked Brie Recipe

Keto Thanksgiving: Keto Bacon Parmesan Chips Recipe

Keto Taco Dip

Keto Sauteed Cabbage

Keto Pumpkin Cheesecake

Keto Oreo Cookies

Keto Low-Carb Chicken Curry

Keto Kale Chips

Keto Jalapeno Popper Fat Bombs

Keto Italian Chicken Skewers

Keto Homemade Ranch Dressing

Keto Homemade Graham Crackers

Keto Ham and Cheese Stromboli Recipe: A Healthy Twist on Holiday Tradition

Keto Friendly Bacon Jam

• 1
• 2
• 3

Continue to Content

Yield: 9

Keto Thanksgiving: Gluten Free Mushroom and Macadamia Stuffing

Print

Ingredients

BREAD

• 4 tbs chia seeds ground into flour
• 4 tbs psyllium powder
• 2 cups almond meal, finely ground
• ½ cup whey protein
• 1 level tbs aluminum free baking powder
• ¼ tsp red pepper flakes
• ¼ tsp dried garlic flakes
• ¼ tsp dried parsley flakes
• 1 tbs celtic sea salt
• 2 cups warm water

STUFFING

• 3 oz (84 gr) smoked guanciale or pancetta, diced
• 2 garlic cloves, peeled and smashed
• 10 fresh sage leaves, finely chopped
• few sprigs of fresh thyme, leaves separated
• 3 cups of mushrooms, sliced
• ½ cup macadamia nuts, coarsely chopped (buy bulk to save!)
• 3 oz (3 to 4 slices) prosciutto
• 1 cup bone broth (better homemade!)
• 1 teaspoon celtic sea salt

Instructions

BREAD

1. Mix all dry ingredients together well.
2. Add the 2 cups of water and mix (preferably with a mixer) until well blended.
3. Let the dough sit to rest for 10 minutes.
4. Pre-heat the oven to 350 degrees.
5. Oil a baking dish (about 6" by 10") with fat of choice ( I used MCT oil).
6. Scoop the dough in to the dish with a spatula, it should be soft and pliable but not too wet.
7. Smooth the dough down with moistened spatula or fingertips.
8. Bake for 20 minutes or until toothpick comes out clean.
9. Remove form the oven and let cool.
   

STUFFING

1. In a large frying pan, brown the guanciale with the sage and garlic on a medium flame, until the guanciale is browned.
2. Now add the mushrooms and let cook on a high flame for 10 minutes stirring often.
3. In the meantime, cut the cooled bread into small cubes.
4. Place bread cubes on a oiled cookie sheet and put under the broiler on high or 5 to 10 minutes, until brown and crispy on all sides.
5. Now remove the mushrooms from the pan and place in a a large bowl.
6. In the same skillet place the prosciutto cut in thin strips, and cook until crispy.
7. Remove bread cubes form the oven, and place in the bowl with the mushroom mix.
8. Add the prosciutto and the macadamias coarsely chopped
9. Add the broth.
10. Mix well.
11. Place in a buttered oven dish and bake at 350 degrees for about 30 minutes, until top is slightly crisp.

Check out this recipe

Please leave a comment on the blog or share a photo on Instagram