Keto Turkey Leftovers Stuffing
When you’re facing a fridge full of leftovers from Thanksgiving, make a recipe that combines multiple dishes. This Keto stuffing recipe combines Keto croutons with leftover turkey, gravy, and a little crunch of celery. Instead of laboriously making your own Keto bread, use sliced Keto bread from a grocery store. After making the croutons for the stuffing, you can use your own cooked Thanksgiving turkey from home (or store-bought pre-cooked turkey breast) as well as leftover Thanksgiving stock and gravy. If you don’t have these items, chicken or turkey broth bought from a store will do too. This is a genius way to “get rid” of your leftovers in one meal-sized bowl or a meal prep container.
How to Make It
Step 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.
Step 2
You do not need to leave the croutons out to stale overnight, but they do need to fully cool before you make the stuffing – about 30 minutes. When you’re ready, turn on the oven to preheat to 350 degrees and spray a baking dish with pan spray. In a large mixing bowl, add ½ cup of croutons per serving with the extra virgin olive oil, salt, pepper, garlic powder, onion powder, thyme, and oregano. Fold the ingredients over until the croutons pick up all the oil and spices.
Step 3
Add diced celery to the bowl. Next, shred your cold or leftover turkey breast before adding it to the bowl too. Fold the ingredients over again to make an even stuffing mix before transferring it to the baking dish. Pack the stuffing down densely so it fills the corners of the dish, then pour the first amount of chicken broth over the stuffing. Cover the dish with aluminum foil and bake it in your oven for 60 minutes or longer – until the turkey is rehydrated and the croutons are soft.
Step 4
While the stuffing is cooking in the oven, make the gravy. Melt butter in a pan over low heat on the stove and add minced garlic cloves. Cook the garlic until it turns fragrant and the butter turns lightly golden. Then, pour only half of the second amount of chicken broth into the pan. Whisk tapioca flour in the other half of the chicken broth, and leave that aside while your pan comes to a simmer on the stove. Stir the thickened broth that was set aside into the simmering pan, then continually stir the broth until it reduces to a thin gravy.
Step 5
Leave the gravy aside to cool and thicken while the stuffing finishes cooking. Pour the warm gravy over the top of the hot stuffing, then allow the dish to cool for 5 minutes before serving. If you like browned edges, you can return the dish under your stove’s broiler after pouring the gravy on top. Refrigerate the stuffing after it cools to eat cold as leftovers or eat hot.
Ingredients
- Keto Wheat Bread
2.25 oz
- Extra virgin olive oil
3 tbsp
- Salt
0.25 tsp
- Black pepper
0.13 tsp
- Garlic powder
0.13 tsp
- Onion powder
0.13 tsp
- Thyme, dried
0.13 tsp
- Oregano, dried
0.25 tsp
- Celery
4 oz
- Turkey Fryer-roasters Breast Meat And Skin Cooked Roasted
4 oz
- Chicken broth
0.25 cup
- Butter, unsalted
2 tbsp
- Garlic
0.75 tsp, chopped
- Chicken broth
0.25 cup
- Tapioca Flour
0.5 tsp