KETO THANKSGIVING DINNER | KETO THANKSGIVING SIDES | Suz and The Crew

KETO THANKSGIVING DINNER | KETO THANKSGIVING SIDES | Suz and The Crew

November 3, 2019 5 By William Morgan


hey guys Suz here welcome back to
another what’s for dinner on keto this
one is a special Keto Thanksgiving dinner
edition with all the keto Thanksgiving
sides if you want to see how we made
this huge plate of keto Thanksgiving
food stick around keep watching make
sure you’re subscribed to our Channel
and give us a big thumbs up if you like
it so to start with the night before
we’re gonna make a batch of Carolyn
Ketchum’s cheesy skillet bread we’re
gonna use this for our stuffing so to
start with we’re mixing two cups of
almond flour in with a half a cup flax
seed meal 2 teaspoons baking powder half
a teaspoon salt and one and a half cups
shredded cheddar cheese we did sit a
half a cup of that to the side this is
three large eggs that are lightly beaten
and a half a cup of butter melted along
with 3/4 a cup almond milk and we’re
just mixing that all together really
really well in my cast-iron skillet I
have already put in a tablespoon of
butter to it and melted it in the oven
when the oven was preheated and I’m just
gonna swirl it around to make sure the
sides are fully coated and then I’m
gonna go ahead and put my bread mixture
in and just level it all out top it with
the cheese and bake this for 20 minutes
just till it’s lightly brown on the
edges and the cheese is nice and melted
and then stick it to the side and let it
cool down because we are gonna take this
apart and make it into our bread crumbs
for our stuffing this is a delicious
recipe on its own though and I highly
recommend you check it out so after it
cooled down I just kind of cut it into
looks like pie slices and just put it on
a regular baking sheet with nonstick
foil and I used a spatula to just chop
it into like half-inch pieces you can
see they just kind of got messy with it
basically want it to look like the
stuff that you buy in a big bag at the
store for those of you that buy premade
stuffing mix so after I’ve got it sliced
up we put it in the oven on 200 degrees
for about 3 hours to let it dry out and then
I left it overnight to continue
drying moving on the next morning to our
turkey I’m just cooking a turkey breast
this year it is seven and a half pounds
and I have all the usual suspects here
to season it Toni’s Creole seasoning for
the outside of it some sage some thyme
and a lot of butter for the skin so once
you get your turkey all cleaned up and
if it has any innards in it get those
out then you’re gonna go ahead
and pat it dry with a paper towel and
then I just give it a nice butter
massage and then take my sage and thyme
and kind of stuff it in between the skin
and the turkey and then I’m gonna coat
the outside of it with Cajun seasoning
this year I’m doing something new I’m
taking this seven and a half pound
turkey breast and cooking it in the
instant pot this is not how I wanted to
put it in here but I just stuffed it in
and made it fit any way it could cuz I’m
gonna take it out and do something
different with it at the end so just
stuffed it in there with two cups of
chicken broth and cooked it at high
pressure for 45 minutes I left it on the
keep warm settings so it can keep on
keeping on while I prepare the rest of
the meal so to get back to our stuffing
we’re taking about a pound of spicy
sausage and cooking that until it’s
brown and then I’m using a slotted spoon
to take the sausage out of the pan and
leave that grease in there to that I’m
adding a cup of diced celery and a half
a cup of diced onion and I’m just gonna
saute this a little bit before adding
two garlic cloves so it’s about a
heaping teaspoon of minced garlic and
continue to saute that before adding a
teaspoon dried sage a half a teaspoon of
kosher salt and 1/4 teaspoon black
pepper once that’s all done I am just
buttering a 13 by 9 baking dish I do
have my oven preheated to 350 and in
this bowl I’m mixing my celery and onion
with my sausage and just pouring those
bread crumbs on top and to that adding
1/2 a cup of I used low-sodium chicken
broth
cleaning up my messes as I go as best I can
and mixing that all together I should
have used a bigger bowl story of my life
and once I get that incorporated I do
have another dish over here to the side
that I have two large eggs in and to
that I’m going to add 1/4 a cup heavy
cream and whisk this together and then
I’m just going to pour this whole
mixture on top of my stuffing mixture
and then mix that all together before
putting it into my baking dish and for
this we’re gonna just spread it in there
evenly and bake it uncovered for 35
minutes and you do have to kind of play
around with this recipe to get it to the
exact texture that you like if you dry
your bread out too long it could be too
dry if not enough it’s mushy but that’s
just the same as any any stuffing not
just Keto stuffing next up while that’s
baking I’m gonna get started on my
original creation here which is my play
on a sweet potato casserole so I’m
adding 3 cups of cauliflower that’s
mashed to this I just did a whole bunch
in my food processor and to that I’m
adding a cup of pumpkin to give me the
color and help with the texture to make
it more like sweet potato casserole and
then I added 1/4 a cup brown sugar
swerve 2 beaten eggs I’m adding a
tablespoon of choc zero maple syrup
just to give it that yummy flavor just
like I would if it was a regular one
a teaspoon and 1/2 of cinnamon
1/4 of a teaspoon of nutmeg and 1/4 of a
teaspoon of cloves then I’m also adding
1/2 a teaspoon sea salt and a teaspoon
of vanilla and then a half a cup of
almond milk once I have that all in I
did add a third of a cup of butter
melted and then I’m just gonna mix this
all together really really well and
again I greased just with butter another
13 by 9 baking dish and once I have this
all mixed in I’m just gonna put it in
there
evenly and get started on making
the topping for it and I do have my oven
on 350 with my stuffing going so when I
pull that out I’ll be able to just pop
this right in there and for my topping
I’m taking a half a cup of almond flour
1/2 a cup of the brown sugar swerve
again a cup of chopped pecans and I’m
adding another 1/3 of a cup butter
melted to that and just whisking it
together until it gets into this crumbly
texture and then I’m just gonna use my
hands and take that and cover my fake
sweet potato souffle with that topping
and I did bake this for about 45 minutes
and here you go here’s what it looks
like when it comes out of the oven it
was so delicious this was as close to
the real thing as I think I could get
obviously I could keep working on the
recipe but it was pretty close
next up I took my turkey out of the
instant pot and I just put it on a pan and
am broiling it for 10 minutes to give it
that brown texture here’s the juices
left over in the instant pot if this was
actually Thanksgiving I would take those
and make some gravy I’d also make some
deviled eggs and some other veggies and
stuff to go with this too but for the
purposes of this video I’m just gonna
use some of those drippings to put all
over my stuffing and to round out our keto
Thanksgiving dinner we are going to make
the most glorious keto side which is
Rachael Gregory’s bacon mac and cheese I
will link the book that I got this out
of at the bottom so to make this I took
a half a cup of heavy cream three ounces
of cream cheese melted those together in
just a large saucepan and add a teaspoon
of garlic powder a teaspoon of onion
powder a teaspoon of paprika you can see
I’m adding in my sea salt and my pepper
and then forth of a teaspoon cayenne
pepper and you can see I’m just whisking
whisking whisking this as I go 2
teaspoons of regular yellow mustard
and then a cup and a half of shredded
sharp cheddar cheese and just whisking
until it’s all done and then I added
four cups of cauliflower rice and I did
pre steam this and then I had cooked
about six slices of bacon in the
airfryer and and just crumbled them and
added them to the mix and then I just
took my little oval casserole dish again
greased it down with the butter and just
added the mixture to that and topped it
with some more shredded cheddar I didn’t
really measure this and then I just
popped the whole thing in the oven on
350 for think about 15 to 20 minutes
just to really let it all melt together
and there you go guys there it is all
done and here just plated it up obviously
I’m not gonna eat this entire huge big
plate of food but for presentation’s sake
we usually tend to gorge ourselves at
Thanksgiving around these parts so here
you go again for the the real-deal day
of I would add some things to this like
deviled eggs and gravy and of course some
more vegetables but this is the gist so
I hope that this gave you guys some good
ideas for your keto Thanksgiving dinner
and just some great keto sides to make
any time of year and if you liked this
give us a thumbs up comment down below what
is your favorite Thanksgiving food and
how can we ketofy it and make sure
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a Sunday edition of what’s for dinner on
keto thanks guys bye
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