We're a big fan of everything that mom used to make - and our moms are AMAZING cooks - so this stuffing is legit. Plus side? It can be made up to a day ahead!
Ingredients:
2 loaves of your favourite Keto Bread (we used 1 loaf of our bread but omitted the EBTB seasoning + 1 loaf of this white bread with no sweetener)
** Make these loaves a couple of days prior and cut into cubes and leave out so they can dry up a bit!
3/4 cup butter
2 1/2 cups of chopped onions
1 cup chopped celery
1 cup chopped fennel
4 tsp dried sage
1 tsp salt
1 tsp dried savory
1 tsp marjoram
1 tsp ground pepper
1/2 tsp dried thyme
1 cup of chopped parsley
Splash of broth for reheating
Directions:
In a large skillet, melt butter over medium heat. Add onions, celery, fennel, sage, salt, savory, marjoram, pepper and thyme, stirring often, for 10-15 mins or under vegetables are tender. Transfer to a large bowl and toss with bread and parsley!
To reheat this, put in a casserole dish and drizzle some broth over it (just enough for a little moisture) and toss in the oven and 450 degrees for 10-15 mins or until warm!
