Protein Sparing Stuffing
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 120 | Fat: 2g | Protein: 21g | Carbohydrates: 2g | Fiber: 0.4g | P:E Ratio: 5.8