No holiday feast is complete without a generous portion of delicious hearty stuffing. This year, trade in the carb-heavy, and highly processed boxed version for this fresh, low-carb, and delicious recipe. In this video, Nutritionist Bella Grace will teach you how to make her Grandmother’s famous stuffing with a healthy twist. It’s sure to be the star of your holiday spread. This recipe is Ketogenic, Paleo, and Metabolic.
Prep Time: 10 min.
Cook Time: 1 hr. 30 min.
Total Time: 1 hr. 40 min.
- 1 loaf Metabolic Bread
- 1/2 cup grass-fed butter, or dairy-free alternative
- 2 yellow onions, diced
- 4 garlic cloves, minced
- 1 lb. sausage (pasture-raised, organic)
- 1 cup of chicken bone broth
- 1 egg
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh rosemary
- 2 tbsp fresh sage
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Preheat the oven to 350°F and lightly grease a baking dish with butter, or avocado oil.
Break up the Metabolic bread into small cubes (bite-sized) and place on a large baking tray. Bake in the oven for 10 minutes or until crisp.
In a cast-iron skillet, melt grass-fed butter over medium heat. When hot, add onion and garlic and sauté for 2 minutes until fragrant. Add the sausage meat and cook for 10 minutes, or until browned. Use a wooden spoon to break it up into small pieces.
Add all ingredients to a large mixing bowl and stir to combine. Pour out stuffing onto the large baking tray and bake for 1 hour 15 minutes, or until really crispy.
Serve warm! Pair with your favorite protein sauce and sides.