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Keto Thanksgiving Cranberry Stuffing Recipe

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(2548 reviews)
By Zylo Nutritionist Team
Keto Thanksgiving Cranberry Stuffing
Zylo Recipes

Description

This holiday stuffing recipe offers a delightful twist on tradition, bringing together the comforting flavors of stuffing with the bright tang of cranberry sauce. Imagine a medley of textures: the satisfying chew of toasted bread, the juicy burst of cranberries, and the subtle richness of herbs. This dish is a celebration of complementary tastes, where savory meets sweet in perfect harmony.

Crafting this stuffing begins with transforming slices of bread into golden-brown croutons, infused with the aromatic essence of olive oil and Italian seasoning. A touch of sweetness is added to balance the tartness of the cranberry sauce. The vibrant flavors of lemon and orange zest brighten the overall flavor profile, creating a symphony of salt, fat, and acid that dances on the palate.

As you prepare the croutons, don't discard any stray breadcrumbs. These can be saved and repurposed in a variety of dishes. Store them in a cool, dry place to maintain their freshness, and use them later to coat pork chops, bind meatballs, or add a crunchy topping to gratins.

The possibilities are endless. When it comes to serving, feel free to customize the stuffing with your favorite broth and spices. Follow the instructions to bake it as a standalone side dish, or use it to fill your turkey.

If using as a turkey stuffing, omit any broth or stock to prevent the stuffing from becoming soggy. Remember to baste the turkey and any exposed stuffing as usual, ensuring a moist and flavorful bird.

Preparation Time

Prep Time
20 min
Cook Time
1 h 55 min
Total Time
2 h 15 min

Nutrition Information

Per 1 serving serving
C
Calories
450 Kcal
C
Carbs
18 g
Fi
Fiber
8 g
Sugar
5 g
P
Protein
15 g
C
Fats
35 g
Saturated Fats 15 g
Unsaturated Fats 18 g
Cholestrol 120 mg
Sodium 450 mg
Potassium 300 mg
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Ingredients

    1.
    Keto Wheat Bread
    Keto Wheat Bread
    2.25 oz
    2.
    Cranberries, fresh
    Cranberries, fresh
    0.75 cup
    3.
    Water
    Water
    0.5 cup
    4.
    Lemon juice
    Lemon juice
    0.25 tsp
    5.
    Liquid stevia
    Liquid stevia
    15 Drop
    6.
    Extra virgin olive oil
    Extra virgin olive oil
    3 tbsp
    7.
    Salt
    Salt
    0.25 tsp
    8.
    Italian seasoning
    Italian seasoning
    0.25 tsp
    9.
    Onion powder
    Onion powder
    0.13 tsp
    10.
    Brown Sugar Replacement
    Brown Sugar Replacement
    0.5 tsp
    11.
    Orange Peel Or Zest Raw
    Orange Peel Or Zest Raw
    0.25 tsp
    12.
    Chicken broth
    Chicken broth
    3 tbsp

Instructions

    1.
    Turn on an oven to preheat to 300 degrees. Arrange approximately 1 slice of Keto bread per serving (no more than 10g carbs) on a sheet tray, and place the tray in your oven to bake for about 30 minutes (depending on how many servings you re making). Allow the lightly toasted bread to cool until you can touch it, then cut the toasted bread into cubes. Rearrange the bread cubes on your sheet tray, and return them to your oven to bake for another 10 minutes or longer. Bake the bread cubes until they turn into toasted Keto croutons that are firm all over and golden.
    2.
    While the bread is in the oven, make the cranberry sauce by combining frozen whole cranberries, water, lemon juice, and liquid stevia in a pot on the stove. Cover the pot and heat the cranberries until they re simmering and bursting in the water. Once the cranberries have burst, gently smash them to a pulp with the back of a fork. Keep the pot covered and continue heating the cranberries over low heat until a thickened sauce forms. Leave the thickened cranberry sauce aside to cool and firm up.
    3.
    The croutons will need to be completely cooled before they can be used - at least 30 minutes. Preheat the oven to 350 degrees and spray a baking dish with pan spray before setting it aside. In a mixing bowl, combine cup of croutons per serving with the extra virgin olive oil, salt, italian seasoning, onion powder, and brown sugar substitute. Fold the croutons over until they pick up all the oil and spices. Then, follow by folding the thickened cranberry sauce and fresh orange zest into the croutons until the ingredients are swirled in.
    4.
    Transfer the stuffing mix into a baking dish and pour in the chicken broth. Cover it with aluminum foil and bake the stuffing for approximately 45 minutes or until all the croutons are soft. If you like browned edges, you can cook the stuffing uncovered under a broiler at your discretion. Let the stuffing cool for just 5 minutes before serving warm.