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Turkey Stuffing Casserole

Turkey Stuffing Casserole

This turkey stuffing casserole is an excellent addition to your keto Christmas dinner.


  1. 1 Onion (Cut into 0.75cm cubes)
  2. 2 stalks Celery (Cut into 0.75cm cubes)
  3. 1/4 tsp Salt
  4. 1/2 tsp Pepper
  5. 80g Butter
  6. 1 Country Loaf (Cut into 1cm cubes)
  7. 4 KetoBuns (Cut into 1cm cubes)
  8. 2 tbsp Sage
  9. 1 tbsp thyme
  10. 1 tbsp Oregano
  11. 2 tsp Cayenne Pepper / Chili Flakes (Optional)
  12. 1 tbsp Flat Italian Parsley Leaves (Optional)
  13. 2 cups Chicken Stock
  14. 4 Eggs


  1. Cut the Country Loaf and KetoBuns into 1cm sized cubes, and set them aside in a large mixing bowl and mix together all the herbs and aromatics, then set aside.
  2. In a medium saucepan, sauté the chopped onion and celery with salt, pepper, and butter. Cook the celery first and add the onions about 3 minutes later. Cook until they are slightly transparent but still a little crunchy, then transfer to the bread mixture.
  3. Add 1 cup of chicken broth into the mixture.
  4. In a separate bowl, whisk together the eggs and the remaining chicken broth, then pour the egg mixture into the bread mixture.
  5. Mix gently until well incorporated. Be careful not to mix too aggressively as the bread is fragile.
  6. Let the bread soak for at least 20 minutes (or it can be kept in the chiller for up to 2 days).
  7. When you are ready to bake, oil your casserole dish with butter, then pour the bread mixture into the casserole dish.
  8. Bake for about 25 minutes until the top of the stuffing turns brown and crispy. The middle of the stuffing might jiggle a little, but it will set over time.

Note: When using SK Bouillon, use 60g of bouillon with 2 cups of water. If you use other chicken stock, remember to taste for salt and pepper before adding more.

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