🦃 Keto & Gluten-Free Turkey Stuffing (for an 8 kg / 17 lb turkey)

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Step 1

In a large skillet or Dutch oven, melt 2 tbsp of the butter over medium heat. Add the onion, celery, and garlic. Cook 5–7 minutes until soft and translucent.

Step 2

Stir in the sausage and cook until browned and crumbly. Drain excess fat if necessary. Remove from heat and let cool slightly.

Step 3

(Optional). Pulse the cooked sausage in a food processor at low speed to the desired level of crumble.

Step 4

In a large mixing bowl, combine almond flour, Parmesan, sage, thyme, rosemary, poultry seasoning, salt, and pepper.

Step 5

Add the cooked sausage mixture to the bowl. Stir to distribute evenly. Pour in the beaten eggs and 2 cups of broth. Stir until the mixture holds together and is moist but not wet. Add extra broth as needed.

Step 6

Spoon the stuffing into the turkey cavity loosely (do not pack). If you overfill, the interior may not cook evenly. Place any extra stuffing in a buttered baking dish and cover.

Step 7

Roast according to your turkey recipe (generally 3 ½–4 hours at 325 °F / 165 °C).

Step 8

Ensure the stuffing inside the bird reaches 165 °F / 74 °C before serving.

Step 9

Sprinkle chopped parsley over top just before serving.

Step 10

Bake leftover stuffing separately at 180 °C / 350 °F for 25–30 minutes covered, then uncover and brown for 5–10 minutes.