Some holiday favorites can’t and shouldn’t be missed just because of a keto or paleo diet. Now you’ll be able to enjoy a stuffing that’s even better than the ones you remember - Uprising’s Superfood bread is the basis of this delicious recipe. Our gluten free bread has zero added sugar and just 2 net carbs. Each loaf is artisan baked and approved for keto and paleo diets. The bread is a part of the perfect balance of this recipe, with a ratio of protein to healthy fat to fiber that will keep you energized and full. This recipe takes 2 days, we hope you’ll find that it’s well worth the effort!

2 Keto Kubes (2 Full Loaves of Uprising Food Keto bread)

2 Containers or 32.4 Ounces of Kettle and Fire Chicken Bone Broth

20 Ounces of Mirepoix (AKA mixed veggies)

1.50 tbsp(s), Sage, Fresh

1.50 tbsp(s), Rosemary

1.50 tbsp(s), Thyme, Fresh

3 tbsp(s), Italian Parsley Fresh

1 lb. Ground Pork (we recommend pasture-raised from a local farmers market if possible).

Preheat the oven to 350 degrees fahrenheit. Cut two whole Keto Kube loaves 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!
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. 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.
Cook Day: 30 minutes of hands-on time. 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. 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.
Transfer browned meat into a temporary holding bowl or container and then place the dutch oven or cast iron back on the heat. 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. 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.
Transfer all contents of the dutch oven to the baking pan. 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.
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. Bring to thanksgiving and accept this year’s award for best in show!

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