Per request on my Instagram, a grain-free KETO STUFFING recipe that’s easy to digest using a few simple swaps! Because let’s face it, it’s all about the sides, am I right?
1 loaf of my 4-ingredient Paleo White Sandwich Bread or 1 loaf of sourdough (not keto but still easy on the tummy)
Click HERE on why sourdough is easier to digest than other breads and how to know if it’s true sourdough
1 Tbsp ghee or coconut oil
1 large onion, diced
3 large zucchini, diced (or sub celery if you don’t have issues with celery)
2 cloves garlic, minced
1/2 cup chopped parsley
1 Tbsp. minced fresh thyme
1/2 tbsp. freshly chopped rosemary
Salt and pepper to taste
4 Cups bone broth
2 large eggs, beaten
1. Tear bread into pieces and bake on a baking sheet at 200 F for 15-20 minutes to dry it out.
2. Remove bread from oven and turn up the temperature to 350 F. In a large skillet over medium heat, melt ghee. Add onion and cook until soft. Stir in zucchini, garlic, parsley, thyme, and rosemary and cook for 1 more minute then season with salt and pepper.
3. In a large bowl, toss together bread, skillet mixture, bone broth, and eggs until well combined, then transfer into a baking dish and cover with lid (or foil if you don’t have a lid)
Bake for about 45 minutes, then remove lid and cook until bread is golden at the top (about 10 more minutes)