Ingredients
1 cup of unsalted butter
12 slices of Keto-Friendly Bread
1/2 cup onion, diced
2 stalks of celery, diced
1/2 cup carrot, diced
1 1/2 Tbl poultry seasoning
2 cloves garlic, minced
1 tsp kosher salt
2 large eggs
1 1/2 cups chicken stock ( more if you like a more moist stuffing)
Directions
The night before: pull out your Natural Ovens Keto-Friendly Bread (Or Buns can work too), cut up into about 1" squares, and let sit out overnight to harden. Achieve the same result by baking the cubes at 250 degrees Fahrenheit for 30 minutes, and let cool.
The day of: melt the butter in a large skillet over medium heat, and add your diced onions, celery, and carrot.
Stir mixture often until the onions are translucent, then add in the garlic, seasoning and salt and cook for an additional 2-3 minutes. It should smell very good at this point.
Drizzle in 3/4 cup of broth and gently stir. Turn off heat.
Preheat oven to 375 degrees Fahrenheit.
In a small bowl, whisk 3/4 cup of broth and the two eggs together.
In a large bowl, place your bread cubes, and add in the egg mixture, along with your vegetable mix, and gently fold everything together until it is thoroughly combined. Add more broth if mixture feels dry.
Transfer your mixture into a buttered dish, and bake until a thermometer inserted into the center of the stuffing reads 160 degrees Fahrenheit. This should take about 30 minutes to reach.
Leave the stuffing uncovered, and bake for an additional 30 minutes, or until the top is browned and crisp.