How To Make Keto-Friendly Stuffing With Celery, Olives & Mushrooms
Who says you can't stick to your keto during the holidays?
This recipe from Tasha Metcalf's Keto: A Woman's Guide & Cookbook will have everyone at your Thanksgiving dinner going up for seconds, and not just the keto crew.
Text or Email us for Your Special Access Code to Reorder and / or a Consultation.
847-986-5101 or Hello@DowlingNaturopathic.com
The recipe calls for chicken, but you can, of course, follow the same method for your turkey this Thanksgiving. No matter the bird, the stuffing will provide a fragrant and filling (pun intended) addition to your meal.
The olives give the dish a great flavor and texture—one that isn't often on a Thanksgiving table. If you do manage to scavenge some leftovers, you can meal prep with the rest and have stuffing for days.
Roasted Chicken With Celery Olive Stuffing
Ingredients:
- 1 whole 3-pound (1.4-kg) chicken, skin on
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon olive oil
- ¼ teaspoon salt
- 2 cloves garlic, minced
- ½ cup (70 g) quartered black olives
- ½ cup (70 g) quartered kalamata olives
- ½ cup (70 g) quartered green olives
- 4 stalks celery, chopped
- 4 large button mushrooms, diced
- ¼ cup (35 g) pine nuts
- ¼ lemon, cut in wedges
- Preheat oven to 350°F (180°C or gas mark 4).
- Remove giblets and neck from chicken; discard or save for another use. Pat chicken dry using paper towels. Slide fingers under the chicken skin at the openings to loosen skin and create deep pockets for seasoning.
- Combine coriander, cumin, olive oil, salt, and half of the garlic. Spread paste over the chicken meat underneath the skin. Season outside of skin with any remaining spice mixture.
- Combine remaining garlic with olives, celery, mushrooms, and pine nuts. Stuff the mixture inside the cavity of the chicken along with lemon wedges. Optional: Truss the chicken with cooking twine, securing the legs and wings close to the body for a more even cook.
- Place chicken on a roasting pan, breast-side up.
- Bake for 1 hour, 10 minutes, or until internal temperature of chicken and stuffing has reached a minimum of 180°F (82°C). Baste chicken every 20 minutes with the drippings.
- Remove from heat, cover with aluminum foil, and let rest for 20 to 30 minutes prior to serving.
- Remove stuffing from the cavity and serve alongside carved chicken.