Keto Stuffing

Ingredients:

• 4 slices keto bread (or rolls) crumbled*
• 2 tablespoons olive oil, divided into 1 tablespoon each
• 3 tablespoons butter
• 2 stalks celery, roughly chopped
• 1/4 cup leeks, sliced
• 1/2 teaspoons garlic, minced
• 1 teaspoon Italian blend seasoning, or 1 tablespoon each fresh parsley, thyme and oregano (all minced)
• 1/4 teaspoon sage, minced
• 1/2 teaspoon each salt and pepper
• 1/2 teaspoon celery seasoning (optional)
• 3/4 cup chicken broth

Directions:

1. Crumble keto bread into a large cast-iron skillet or casserole dish.
2. Drizzle with 1 tablespoon olive oil and bake for about 5 minutes until lightly browned.
3. Place mixture in bowl and set aside.
4. Wipe out skillet with paper towel. Place skillet on burner, add butter and 1 tablespoon olive oil, and melt.
5. Add celery, leeks, garlic, seasonings, salt and pepper. Sauté chopped veggies for 3–5 minutes.
6. Add toasted breadcrumbs to skillet.
7. Cover skillet with foil.
8. Place skillet in oven.
9. Bake at 350F covered with foil for 10–15 minutes.
10. Remove foil. Bake an additional 5 minutes.
11. Serve.

Recipe by: Thanks Giving