Stuffing can still be the BEST part of Thanksgiving. Can you practically smell the bacon, sage, and apples wafting through the house? This delicious low-carb stuffing is rich, flavorful and gluten-free. Happy Thanksgiving, indeed!
Preheat the oven to 350°F (175°C). The recipe will make enough for stuffing the turkey and for a side dish to bake in the oven.
Brown onions, bacon and celery root in butter, ghee, lard or duck fat until golden.
Stir in two-thirds of the sage (save the rest for garnish), plus all of the grated apple and pecans. Set aside and let cool. Crumble or tear apart the slices of low-carb bread in a big bowl and pour the heavy cream on top. Let the bread swell a little.
Add the ground beef, spices, and the browned onion and spice mixture. Toss together, but do not overdo it. The stuffing should not be too uniform or compact. Use a large wooden fork or your (clean) hands.
Place in a greased baking dish and bake in the oven for 25–30 minutes or until the meat is thoroughly cooked.
Garnish with fresh sage leaves and serve on your Thanksgiving table.
You can replace the celery root with half the amount of celery; 3–4 stalks replace about ½ pound of root.
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