This keto-friendly stuffing has all the makings and flavors of a top-notch Thanksgiving side. It’s different, but still delicious, and non-keto dieters wouldn’t bat an eye at this. It’s nice and herby and has a great meaty flavor from the pork and chicken stock. Use frozen riced cauliflower for a shortcut—just be sure to thaw it first and drain well. If you prefer a softer stuffing, keep this in the oven for a few more minutes so the cauliflower won’t have as much texture.
How to Make It
Preheat oven to 350°F. Cook bacon in a skillet over low until some of the fat is rendered, 2 to 3 minutes. Increase heat to medium-high; cook bacon, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Add sausage to drippings in skillet; cook, stirring to break up chunks, until browned, about 5 minutes. Transfer sausage to plate with bacon. Add onion, celery, garlic, salt, and pepper to skillet; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.
Whisk together stock, parsley, thyme, sage, and eggs in a large bowl. Add bacon and sausage, stirring to combine. Add cauliflower and onion mixture; stir to combine. Sprinkle in almond flour; stir to combine. Pour mixture into a 3-quart baking dish. Sprinkle with cheese. Bake in preheated oven until mixture is set and the top is browned, 45 to 55 minutes. Let stand 10 to 15 minutes before serving.