Keto Christmas Vegetarian Mushroom Dressing
How to Make It
Step 1
Finely dice the onion and mushrooms and thinly slice the garlic and celery. Melt the butter in a skillet over a low/medium heat. Add the garlic, onions, mushrooms and celery to the skillet. Sweat gently for a few minutes until tender. Transfer to a mixing bowl to cool.
Step 2
Roughly chop the walnuts and cranberries. Add to the bowl with the cooled vegetables. Add the ground almonds, pine nuts, orange juice, zest, sage and rosemary. Season generously with salt and pepper and stir everything well until thoroughly combined.
Step 3
Preheat the oven to 375 degrees Fahrenheit and lightly oil a loaf tin. Crack the egg into the mixing bowl. Beat the egg with the other ingredients until well combined. The mixture should start to hold together.
Step 4
Spoon the dressing mixture into the prepared loaf tin. Press down with the back of a spoon or spatula to ensure it is an even layer. Transfer to the oven and bake for 25- 30 minutes.
Step 5
The dressing should be golden brown all over and completely cooked through. Slice into 8 even portions. Serve alongside your Keto Christmas mains.
Ingredients
- Mushrooms – 3 cup
- Celery – 2 large – stalk – 11″ to 12″ long
- Unsalted Butter – 2 tablespoon
- Garlic – 1 clove
- Raw Egg – 1 medium
- Sage, Dried – 1 teaspoon
- Rosemary, Dried – 1 teaspoon
- Almonds, Raw – 1 cup, ground
- Reduced Sugar Craisin Dried Cranberries by Ocean Spray – 1 tablespoon
- Orange Juice – 1 teaspoon
- Orange Zest – 1 x 1 teaspoon
- Walnuts – ½ cup
- Red Onion – ½ large
- Salt, Sea Salt – ½ teaspoon
- Pine Nuts – ¼ cup