Keto Stuffing Recipe

This keto stuffing recipe is a Spanish take on your traditional stuffing recipe, which packs in a lot more flavor, whilst being low carb, to impress your friends and family at the dinner table over the holidays.

I recently attended The Good Food and Wine festival here in Australia and was blown away by the performances by many of the chefs who were cooking live in front of an audience, in particular, a chef named Miguel Maestre.

His take on stuffing was by using chorizo as the base and incorporating pistachios (for texture), along with mushrooms for volume and a little lemon zest to zest up the flavor.

He then proceeded to pour about 5 minutes nonstop of olive oil into the food processor, and at this time I knew that this recipe would make a great keto stuffing, so this recipe is inspired by Miguel Maestre.

Since the chorizo already has plenty of paprika and other spices mixed in, its the perfect simple base that already contains most of the flavor. The other ingredients are either adding to the zest, texture or body of the stuffing, so feel free to change this recipe any way you see fit.

Traditionally, this recipe pairs well with white meats, as the “meatiness” can be absorbed through proteins like chicken and turkey.

Spanish cooking always incorporates nuts for texture, and adding these pistachios is the perfect way to experiment with Spanish cooking without having to play with potato chips (also another Spanish cooking trick) but is not so keto friendly.

 

Be sure to try this stuffing in your next Thanksgiving turkey or Christmas roasted chicken. It will not only spice up a traditional recipe but will impress those hard to please critiques. I hope you enjoy making this recipe as much as I did watching Miguel create this too.

Keto Stuffing Recipe

• CourseDinner
• CuisineDairy Free, Gluten Free, Low Carb / Keto, Paleo

Servings5 People

Prep Time5 Minutes

Cook Time0 Minutes

Passive Time0 Minutes

Ingredients

• 130g Chorizo(1 whole)
• 160g Mushrooms
• 1tsp Lemon Zest
• 25Deshelled Pistachios
• 30ml olive oil(2 Tbsp)

Instructions

1. Slice the chorizo into chunks, along with the mushrooms. Zest the lemon, making sure no pith (white flesh) is added.
2. Place all ingredients into a food processor, and blend on low for 15 seconds. Add the olive oil and blend again.
3. Add to any white meat such as chicken or turkey and enjoy.

Recipe Notes

Can make ahead and freeze until needed.

The post Keto Stuffing Recipe appeared first on FatForWeightLoss.

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