Dear Uprising Family, 

The "Official Uprising Stuffing" recipe has arrived. It's so good that we are calling this the "No-Disclaimer-Needed" Low Carb Pandemic Stuffing ... designed by Uprising's Chef Adam Cohen, this stuffing is a PALATE PLEASER first and keto compliant second (yet it only has 7 Net Carbs per serving).

We've put together some food magic this year ... our goal is for healthy folks to be the hero of this year's Thanksgiving by helping you create the best stuffing your friends and family have ever tasted! 

FYI ... we had a non-keto, foodie who despises eating leftovers taste test this stuffing. She ended up eating it 3 days in a row and twice on Sunday (literally). It's that good!

Now, Here's The Highlights: 

• 7 Net Carbs Per Serving (already uploaded to MyFitnessPal)
• 8 Total Ingredients (with links below)
• 12 Total Steps (both beginner and advanced cooking skills friendly)
• 10 Servings = Exactly 1 Full 9” x 13” Pyrex Pan
• Total "Hands-On" Time to Prepare =  45 Minutes 
• Total "Hands-Off" Baking Time =  2 Hours 
• 2 Optional "Chefy Moves" But Zero Required 
• Becoming The Talk of Thanksgiving = Priceless

P.S. We uploaded everything into MyFitnessPal for all of those folks who want to make their tracking life easier. Here's a quick access link to the nutritional facts. 

Now, The Ingredients:  

The Bread:

• 2 Keto Kubes (2 Full Loaves of Uprising Food Keto Bread). Click to order. 

The Broth:

• 2 Containers or 32.4 Ounces of Kettle and Fire Chicken Bone Broth. Click for Example.

The Veggies:

1. 2 Containers or 20 Ounces of Mirepoix (AKA mixed veggies). Click for example. 
2. 1.50 tbsp(s), Sage Fresh. Click for example. 
3. 1.50 tbsp(s), Rosemary, Fresh. Click for example.
4. 1.50 tbsp(s), Thyme, Fresh. Click for example.
5. 3 tbsp(s), Italian Parsley Fresh. Click for example. 

The Meat:

• 1 LB. Ground Pork (we recommend pasture-raised from a local farmers market if possible). Click here for example online. 

Directions: A Two Day Plan 

Day 1 - Prep Day: 15 minutes of hands-on time

1. Cut two whole Uprising Superfood Cubes into “mini cubes” and place on baking sheet(s). We recommend aiming for fifths (5 x 5 x 5 cuts for each side) to get the most delightful stuffing sized pieces … but NO NEED to stress about being perfect.  We recommend this size because a key to great stuffing is having both “crusty points” and soft bites with each serving. This size works best to get the right feel of the bite! 
   
   
   
2. Bake at 350°F for 45 - 60 minutes, until you have “mini-cube-toasts” NOT FULLY HARD CROUTONS. The mini cubes should be browned and crisp on the outside but still have “give” and a softness left in the center. This is THE STEP to get right and the most important part of making amazing stuffing. 
   
   
   
3. Once you have the “mini-cube-toasts”, remove from oven and place them in a safe "open-air" spot in your kitchen. They should cool for 12-24 hours. 
   

Day 2 - Cook Day: 30 minutes of hands-on time. 

1. Separate herb leaves from their stems (discard stems), place all herbs on the cutting board and chop the herbs ... go crazy! When you have them finely chopped, place in a small bowl to the side. 
   
   
   
2. Use a dutch oven, cast iron, or favorite browning pan to brown the pork. Make sure you break up the pork with a wooden spoon into small pieces eliminating the clumpiness. Season with a pinch of salt and pepper. 

Optional “Chefy” Move: Try to stop browning right on the line where you create the Maillard reaction (brown but not black bits) but don’t worry if you prefer to stop it slightly before.   

1. Transfer browned meat into a temporary holding bowl or container and then place the dutch oven or cast iron back on the heat.
   
   
   
2. Combine all herbs and Mirepoix into the dutch oven (should be on medium heat at least). Stir and mix for approximately 1 minute to simply “release the water” from the veggies. Turn the heat off. 
   
   
   
3. Combine the meat and “mini-cube-toasts” back into the dutch oven. Use the spoon to mix the ingredients thoroughly until it’s somewhat uniform. 

Optional “Chefy” Move: Try to scrape the bottom of the dutch oven as you combine to get the little brown bits of pork that may be stuck to the bottom into your stuffing. These are flavor boosters. 

1. Transfer all contents of the dutch oven to the baking pan. Our amazon recommendation here. 
   
   
   
2. Pour both containers of chicken bone broth over the stuffing getting everything decently wet. It’s probably going to look way “soupier” than you are comfortable with … that’s how this recipe is supposed to be at this stage; don’t worry. 
   
   
   
3. Place the stuffing in the oven for 60-90 minutes on 350 degrees. The time will GREATLY vary depending on your oven so focus on cooking until there’s no standing broth left in the pan. That’s when it’s done. As long as you stay at 350 and don’t try to rush the bake you will be safe and sound even if your oven requires 2 hours.  
   
   
   
4. Bring to thanksgiving table and accept this year’s award for best in show!

Additional Tips:

1. Can I Make Less? Yes!!! You'll notice that we designed this recipe to be easily cut in half so you could make a smaller portion just for fun or for a smaller group. 
   
   
2. What Else Can I Do With It? We love to take the stuffing the next morning, reheat on the cast iron and fry an egg with it ... enter breakfast stuffing from heaven!  
   
   
3. Can I "Uprising-ify" My Own Favorite Stuffing? Yes but this recipe is PERFECTLY balanced for an awesome flavor profile. However, totally cool to adapt to your liking and traditions. We do recommend following our instructions closely on the mini-cube-toast making and the ratio of chicken broth to bread. If you make sure you nail those two things, your own experiment should go great!

If we've hit the mark, we'd love your help spreading the word! Please share with your peeps as you see fit.

Also, feel free to comment or ask us questions if you need help!  

Quite possibly the best. chicken panini. recipe EVERRRRR. 🙌

Before we get started, nothing about this is Italian, but go Italy!😂⚽️🤷🏽‍♂️

This one has it all baaaaby!—roasted sliced chicken🐓, fresh mozzarella🥛, sizzling bacon🥓, and ripe avocado🥑 sandwiched in between two slices of delicious, slice how YOU want it, can't believe it is this HEALTHY, this DELICIOUS, and this FRESH Uprising Bread🤯—the world-dominant gluten-free bread with ZERO added sugar (and NO preservatives) that’s artisan baked with just TWO (yes, TWO!!!!!) net carbs. (blood sugar spikes "you are banished!!")

YES. NOPE. YES. 

This is NOT your STANDARD sandwich.

It’s a symphony🎻, perfection in motion, a mozart worthy MIX of amazing FLAVORS, fantastic TEXTURES, and follow your nose👃🏼 all around the kitchen AROMAS.

 

It is THE Ultimate Chicken Panini, better known as, the "Up-Panini" (as you'll probably call it to your friends)...and it is SURE to leave your mouth watering for a second-PRE-BIOTIC FIBER ENHANCED SUPER GUT FRIENDLY HEALTHY FAT PROTEIN PACKED sammy in no time! (Z Henry, OUT. ✌🏼)

2 slices Uprising Bread (the magic🎩 ingredient)

8 oz deli roasted sliced chicken

4 oz fresh mozzarella 

4 strips uncured bacon

2 tbsp prepared mayo

¼ medium avocado

2 slices vine ripe tomato

¼  tsp cayenne 

1 tsp oregano

1 tsp garlic powder

1 tsp fresh lemon juice

¼ tsp crushed red pepper flakes

Salt and pepper to taste

1. Preheat the panini press, or if you do not own a panini press (WHY NOT?! They are awesome!), a large saute pan will work just the same. Butter one side of each piece of Uprising Bread.  (we recommend Kerry GOld if you are looking for a brand!) 
2. In a medium-size mixing bowl, add mayo, lemon juice, oregano, garlic powder, cayenne, red pepper flakes, and salt and pepper. Mix well to incorporate all ingredients evenly. Spread mayo mixture on the opposite side of buttered (delicious) Uprising Bread.
3. Top the mayo side of bread with sliced chicken breast, mozzarella, bacon strips, bacon strips, avocado, and lastly, vine ripe tomato. Finish by topping with the other buttered piece of your "super bread" facing outward. Grill on the panini press for 4-5 minutes or until Uprising Bread is golden kiss your mama brown and cheese is melted. If you do not own a panini press (again, how tragic--us Uprisers use them ALL the time!!!), you can press into a medium heat saute pan for 2 to 3 minutes per side. 

 

PS Feeling frisky and free?! (AWESOME!) If you want to get wild, email zach@uprisingfood.com with your favorite Uprising recipe that you would like to share (or heck, send even an improvement to an already existing one!). We love publishing our fans (and improving our own) content!!! 

PPS Have an idea for content you'd like to see from Uprising? Want to produce free content for Uprising (we will find a way to share it, trust us!!!) because you love us and are talented with a hankering for tik-tokin' with the best of them? 

Send it on it to zach@uprisingfood.com...we ABSAFREAKINLUTELY LOVEEEE🍞💙 our fans!!!!!!

 PPS Did you know that panini is Italian for "toasted bread" and the Up-Panini is delicious for any occassion?!??! 😜 #gotem #imhilarious

PPPS [IMAGE CAPTION---->]We don't sell that much merchandise right now, but we do eventually want to create stuff you would wear! So message me about the "Psyllium is Sexy" concept or come up with your own! (one more time: zach@uprisingfood.com)

A classic Reuben sandwich is a fan favorite. In our recipe, when the flavors hit your tongue, your tastebuds will revel in the harmonious, tantalizing, and succulent balance of delicious tastes and heartiness. With mouth-watering corned beef sliced delicately in between two slices of Uprising Bread—a gluten-free bread with zero added sugar that’s artisan baked with just two net carbs—and topped with warm bacon dressed slaw, your friends won’t believe you when you tell them this dish is keto-approved.

4 slices corned beef 

½ tbsp caraway seeds

2 slices Uprising Bread

2 slices of Swiss cheese

Warm Bacon Dressed Slaw

1 cup shredded cabbage

6 slices uncured bacon

¼ cup reserved fat from the bacon

3 tbsp white wine vinegar

1 tbsp minced onion

2 tsp brown mustard

2 tsp brown sugar substitute of choice 

½ tsp paprika

¼ tsp garlic powder

Salt and pepper to taste

 

Russian Dressing

1 cup mayo

3 tbsp sugar-free ketchup

2 tbsp mustard

2  tbsp chopped dill pickle

1 tbsp pickle juice

½  tsp granulated sugar substitute of choice

Salt to taste

1. In a medium-sized mixing bowl, mix all Russian dressing ingredients together and stir until all are blended smoothly, set aside for use later. 
2. Place the bacon in a medium-sized saucepan over low heat. Stir the bacon often to keep from sticking, cook until fat has begun to render down. Raise heat to a medium-high and continue to stir frequently until the bacon is crispy. Used a slotted spoon to transfer bacon to a paper towel-lined plate, crumble, and set aside for later.
3. Return the same saucepan that contains the bacon drippings to medium heat. Add onion and garlic powder, continually stirring. Immediately add the rest of the dressing ingredients. Let this all cook down for 1 to 2 minutes at most, and then add back bacon. Remove from heat and set aside for use momentarily.
4. Preheat a large skillet or griddle to medium heat. Lightly butter one side of bread slices, then spread non-buttered sides with Russian dressing. Layer 1 slice of swiss cheese with 2 slices of corned beef, ¼ cup of bacon dressed slaw top with caraway seeds, and an additional slice of swiss cheese. Top with remaining bread slices, buttered side out. Grill sandwich until both sides are warm and toasty, which is usually 5-6 minutes per side. Serve fresh off the grill!