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Protein Sparing Stuffing

So many of you tell me how much you love my protein sparing bread and it warms my heart!

I have been making my psmf bread for over 16 years now and it works perfect for making stuffing!

My protein sparing Stuffing has been on our Thanksgiving table for years and I hope that this will be a new recipe tradition for your keto family too!

To make my delicious protein sparing stuffing, I use Kettle and Fire chicken broth!

I personally only use Kettle and Fire bone broth because of it’s exceptional flavor and top quality ingredients! It really makes the flavor of my protein stuffing extra delicious!

Because bone broth can be regarded as a liquefied form of the important components of bones, the medicinal benefits of bone broth are attributed to the exceptionally high levels of minerals and amino acids. In fact bone broth can be considered both a high quality multi-mineral and collagen supplement. Great for keeping you healthy and strong!

Click HERE to order yourself some delicious healthy Kettle and Fire bone broth!

And get your keto friend a box too! 

Use Coupon Code: KETOADAPTED for 20% off your entire order!!

Click HERE to watch a very helpful video on Protein Sparing and how to do PSMF properly and avoid the weight loss mistakes I see all the time! 

Protein Sparing Stuffing

Maria Emmerich
Prep Time 4 minutes
Cook Time 48 minutes
Course Dairy Free, Nut Free, Poultry, PSMF Recipes, Side Dish
Cuisine American
Servings 12
Calories 120


  • 1 tablespoon bacon fat
  • ¼ cup onion chopped
  • 8 ounces mushrooms sliced
  • 2 stalks celery chopped
  • 1 pound extra lean ground turkey
  • 1 teaspoon dried sage
  • 1 teaspoon poultry seasoning
  • 1 cup Kettle & Fire Chicken Bone Broth any flavor
  • 1 teaspoon Redmond Real salt
  • ½ teaspoon fresh ground black pepper
  • 4 large egg whites beaten
  • 1 batch of Protein Sparing Bread click HERE for PSMF Wonder Bread


  • Preheat the oven to 325 degrees F.
  • Place the bacon fat in a large cast iron skillet over medium heat. Add the onion, celery, mushrooms and spices. Sauté until tender and translucent. (NOTE: if you need more liquid for sautéing, I add a few tablespoons of chicken broth)
  • Add the extra lean ground turkey and sauté while breaking up pieces until it is cooked through and no longer pink, about 4 minutes. Cut up the Protein Sparing bread into small 1 centimeter cubes.
  • Place the keto bread cubes in the pan with the sausage mixture. Add the broth and mix well (you can add more if desired). Season to taste with salt and pepper. Stir in the egg whites.
  • Bake, covered, in a greased 1½ to 2 quart casserole for 35-40 minutes. Uncover and bake for 5-10 more minutes until golden brown on the top.
  • Store extras in an airtight container in the fridge for up to 5 days or in the freezer for up to a month. To reheat, place in a casserole dish in a 350 degree F oven for 6 minutes or until heated through.


Calories: 120 | Fat: 2g | Protein: 21g | Carbohydrates: 2g | Fiber: 0.4g | P:E Ratio: 5.8


“Hi Maria! Celebrated today…100 lbs off since January 2021,

Total of 183 lbs gone!

Without you this would never have been possible. Your recipes are all my family eats now. Thank you again for changing my life!” – Felicia

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

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Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Marcia Vimazal says:

    Hi Maria,
    I am a bit confused regarding instruction #3 for the dressing recipe, which notates :”Add the extra lean ground turkey and sauté while breaking up pieces until pork is cooked through and no longer pink, about 4 minutes. Cut up the Protein Sparing bread into small 1 centimeter cubes.”

    I do not see pork in the ingredient list. Would you please clarify?

    Thank You-Marcia Vimazal

  • Gwen says:

    Hi Maria and Craig,
    Step 3. talks about extra lean ground turkey and then pork. Could you clarify?
    Your boys are growing up so handsome and with beautiful smiles!!!

  • sue in CA says:

    Ground turkey, pork, sausage … all mentioned. Truthfully I would prefer sausage … same amount as ground turkey?

  • Bobbi says:

    This looks amazing! Thank you so much for sharing all your hard work. I have many of your cookbooks already and am getting more. It’s a shame that someone else posted your recipe before you were ready. Giving credit is the least someone can do. To bad they gave the actual recipe instead of encouraging people to buy your book. Now that would be respectful. I know how much time, effort, and money go into developing recipes. You are quite generous for all the free connect you give out. Thank you again!

  • Taylor says:

    Your recipes are awesome! Thank you for sharing.

    Do you have a conversion ratio for turning your older protein sparing bread recipes into the new easy one? I was looking at the pizza crust made with your protein sparing bread recipe — I wanted to use it for a pie crust but I don’t want to use the egg whites only the egg white powder.

    Comments were closed for that post or I would have posted there 🙂 I want to make a pumpkin pie with it and maybe a lemon pie too using your hard boiled egg pudding recipe.

    • Maria Emmerich says:

      I would just sub the egg whites, protein powder and cream of tartar for this for any of the other recipes. 🙂

  • Linda A. says:

    Can I assume that your new “Easy” Protein Sparing Bread can also be used for this recipe?

  • Maureen says:

    Looking for a celiac safe dressing. Would this recipe work?

  • Dana Kelley says:

    Can I (should I) make the stuffing recipes without meat? Does the sausage or ground turkey add that “extra something “ that you have to leave it in? I want to make it this Thanksgiving but we’ve traditionally had stuffing without meat.

  • ChapelHillBetsy says:

    I’m looking forward to using this recipe for Thanksgiving. I’m curious, how far in advance should I make the Protein Sparing Bread before using it in the stuffing? In the past in making no-keto stuffings I would use bread that I let get a bit stale, or I cubed it and dried the cubes in the oven before using them in the stuffing.

  • Jenny Ellison says:

    Would it cause any issues to omit mushrooms?

  • Valeria Dombiak-Woelfel says:

    I seem to be missing something. where is the sausage mixture of step 4? am I supposed to add sausage to ground turkey? how much? thanks

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