#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
25 min
cook time
1 h 40 min
ready time
2 h 5 min
Keto Thanksgiving Butter Ball Stuffing
Not to be confused with the turkey brand, this butter ball stuffing will make any turkey taste moist and savory. You can make this Keto stuffing recipe for actually stuffing your turkey or as a separate side dish. Instructions for both are included below in the directions. Keto croutons are conveniently made with store-bought Keto bread slices and drenched in extra virgin olive oil. Texturally pleasing veggies, like celery and spinach, are added to the stuffing as well as chopped buttery pecans. What makes this Keto stuffing so special is the creamy herb butter spread you’ll make to coat all the stuffing ingredients. Not only will the croutons become buttery soft and fragrant, but anything you stuff with this recipe will pick up the flavors as well.
What To Do With Extra Croutons
You may not necessarily use all the croutons you make in your stuffing. If you have extra croutons leftover, don’t waste them! You can blend them into Keto breadcrumbs to use for other recipes. You can season and use them as croutons on top of a salad and in soups as well.
Turkey Cooking Tips
Approximately 4 servings of butter ball stuffing should fill a turkey that feeds 4-6 people. Make more stuffing for larger birds. If you’re cooking the turkey with the stuffing, it’s recommended you also rub butter on the outside of the turkey. If you like crispy skin, make sure to baste multiple times during cooking. You can also add Keto sweetener or citrus juice to any stock to baste the turkey with to make a crispy skin too.
Net Carbs
0.9 g
Fiber
6.4 g
Total Carbs
7.4 g
Protein
4.4 g
Fats
30 g
296 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Keto Wheat Bread
2.25 oz
Extra virgin olive oil
2 tbsp
Salt
0.25 tsp
Black pepper
0.25 tsp
Celery
3 oz
Spinach
1 oz
Pecans, raw
1 oz
Butter, unsalted
6 tbsp
Garlic
0.5 tsp, chopped
Italian seasoning
0.25 tsp
Oregano, dried
0.13 tsp
Rosemary, dried
0.25 tsp
Chicken broth
0.25 cup
Recipe Steps
steps 4
2 h 5 min
Step 1
Turn on an oven to preheat to 300 degrees. Arrange approximately 1 slice of Keto bread per serving on a sheet tray, and place the tray in your oven to bake for about 30 minutes (depending on how many servings you’re making). Allow the lightly toasted bread to cool until you can touch it, then cut the toasted bread into cubes. Rearrange the bread cubes on your sheet tray, and return them to your oven to bake for another 10 minutes or longer. Bake the bread cubes until they turn into toasted Keto croutons that are firm all over and golden.Step 2
Once the croutons are cool to the touch, add ½ cup per serving to a large mixing bowl. Toss the croutons with extra virgin olive oil, then toss them a second time with salt and pepper until they pick up all the oil and spices. Dice the celery and chop the spinach and pecans, then add these ingredients to the mixing bowl. Toss the stuffing ingredients together a final time and set the bowl aside.Step 3
In a stand mixer fitted with a paddle attachment, add chopped butter and blend until the butter is creamy and smooth. Scrape the mixing bowl down multiple times with a spatula and continue mixing to break up any lumps. Add minced garlic, Italian seasoning, oregano, and rosemary to the mixer, and blend the ingredients together until you have herb butter that’s smooth like icing. Pour your stuffing into the mixer with the butter, and use a spatula to fold the ingredients over until the herb butter is coating every piece of crouton, vegetable, and pecan.Step 4
At this point, you can stuff your turkey with the stuffing and cook it to your liking. If you’re making the stuffing dish separate, then you will want to preheat an oven to 350 degrees. Spray a baking dish with pan spray and transfer the butter ball stuffing to the dish, packing it down to fill all the corners and any empty spaces. Pour the chicken broth over the stuffing, then cover the dish in aluminum foil. Bake the stuffing for 60 minutes or longer until the croutons are soft throughout.
