Keto Chaffle Stuffing
Your turkey finally has a companion on your holiday table. Introducing keto chaffle stuffing - a low carb savory dressing you can stuff into your bird or serve as a Thanksgiving keto side dish.
Keto Chaffle Stuffing Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Chaffle Croutons Ingredients
- 4 egg
- 2 cups mozzarella cheese
- 1/2 cup almond flour
- 1/4 cup parmesan cheese
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup olive oil
- 2 tablespoon parmesan cheese
- 1/4 teaspoon garlic powder
- 3 slices bacon, cut into small pieces
- 1 small leek or onion, chopped
- 8 oz sliced mushrooms
- 1 tablespoon chopped sage
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 2 tablespoons chopped parsley
- 2 tablespoons unsalted butter, melted
Keto Chaffle Stuffing Directions
Make chaffle batter
Preheat waffle maker to medium high heat and preheat oven to 250 degrees. Whisk together all the chaffle ingredients - egg, mozzarella cheese, almond flour, parmesan cheese, baking powder and salt.
Pour 1/4 of the chaffle mixture into the center of the waffle iron. Close the waffle maker and let cook for 3 minutes or until waffle set.
Chuck into chunks
Remove chaffle from the waffle maker and repeat with remaining batter until you have four chaffles. Cut the chaffles into small bite sized chunks.
Place chaffle chunks in a large bowl or plastic ziploc bag. Add olive oil, 2 tablespoon paremesan cheese, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Toss or shake until combined. Spread coated chaffle chunks onto a parchment lined baking tray and bake at 250 degrees for 30 minutes. Remove from heat and set aside. Increase oven to 350 degrees.
Fry some bacon
While chaffle breading is cooking, move on to make the bacon mushroom mixture. In a larger skillet, cook bacon over medium-high heat until crispy. Remove bacon pieces from the skillet and set aside, leaving the bacon grease behind.
Cook the leek
Lower stovetop to medium heat. Add sliced leek and cook for 1 minute.
Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon of black pepper. Continue cooking until mushrooms are partially softened.
Stir in minced sage and cook for 1 minute. Add white wine and continue cooking while scraping the brown bits from bottom of the skillet. This has all the flavor. Let cook for 2 minutes.
Add chaffle bread
Add chaffle breading to the bottom of a large casserole dish.
Toss and bake
Spoon mushroom mixture on top of chaffle breading. Stir in chicken bone broth and parsley. Add bacon crumbles. Drizzle melted butter on top. Bake at 350 degrees for 25 to 30 minutes. Stir chaffle stuffing halfway through. Add more chicken broth if needed.