November 17, 2020
A keto friendly take on the most important Thanksgiving holiday side dish! This stuffing delivers all the classic flavors but none of the carbs.
1 pound defrosted ground ostrich steak
1 loaf keto bread (readily available at most supermarkets)
4 tablespoons butter
2 stalks celery, diced
1/2 cup yellow onion, diced
2 garlic cloves, minced
1 tbsp chopped fresh sage
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tbsp chopped fresh parsley
1 1/2 cups stock (ostrich broth, beef, chicken, or vegetable stock will work)
Special Kitchen Tools: none
Begin by cutting your keto bread into smaller pieces. You can cut into cubes or tear apart by hand. Melt 3 tbsp of the butter and place in a large bowl, add bread and toss until the bread is coated. Sprinkle with salt and pepper and toss again.
Spread out on a sheet pan and bake at 350 degrees for 10 minutes or until the bread is crispy. Set aside.
Place 1 tbsp butter and ground ostrich in sauté pan and begin to cook. Add celery, garlic, and onion and cook until the veggies are soft and there is no remaining pink in the ostrich. Add fresh herbs and cook 1 minute while stirring. Remove from heat.
Place toasted bread and meat mixture back into a bowl with your stock or broth and mix. Place in a baking dish. Cover with foil.
Place in oven and bake at 350F for 20 minutes, remove foil, put back in the over for another 10 minutes to allow the top to get to a golden brown.
Top with chopped parsley and serve.
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