Ingredients:

  • 1 pack of Keto Buns by Unbun Foods, diced into 1/2-inch cubes
  • 1 cup (2 sticks) unsalted butter, divided
  • 1 extra-large yellow onion, diced small (about 2 1/2 cups)
  • 1 1/2 cups celery, diced small
  • 2/3 cup Italian flat-leaf parsley leaves, finely minced
  • 1/4 cup fresh sage leaves, finely minced
  • 3 tablespoons fresh rosemary (sticks discarded), finely minced
  • 2 tablespoons fresh thyme (sticks discarded), finely minced
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • 2 1/2 cups low-sodium chicken broth or any broth of your choice, divided
  • 2 large eggs

Directions:

  1. Preheat oven to 250F and place cubed bread onto parchment lined baking sheet stirring occasionally until bread is slightly dried out (around 35-45 min)
  2. Once the bread has cooled, transfer to a large bowl and set aside
  3. Preheat oven to 350F and coat baking dish with avocado oil cooking spray. Set aside.
  4. In a large skillet, melt 1 stick of butter over medium-high heat until melted. Add in the onions, celery, and cook vegetables, stirring frequently until soft and lightly browned, about 10 minutes. Transfer vegetables to bowl with Keto Bun cubes.
  5. Add the herbs, salt, pepper, and 1 ¼ cups of broth, tossing well to combine; set aside.
  6. In a small bowl, add the remaining broth and the eggs whisking until well-combined.
  7. Pour mixture over bread, gently toss until combined and pour mixture into prepared baking dish.
  8. Cover with foil and bake for 30-35 minutes and then uncover and bake for an additional 30-35 minutes or until the top is a light golden brown to your liking.
  9. Serve immediately as stuffing is best enjoyed warm. Feel free to gently reheat if necessary and ENJOY!

We hope you enjoy these better-for-you, healthy swaps using Unbun Foods clean-ingredient products to recreate all of your favorite classics.

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