Comments on: Totally Legit Stuffing (i.e. Dressing!) 🍞 gluten free, keto & paleo

By: Lana McQuown

Lana McQuown — Sat, 27 Nov 2021 23:35:37 +0000

The name speaks for itself. Totally Legit. I was looking for a stuffing that didn’t use “cornbread” or sausage so was excited to stumble across this recipe. It turned out so good. The spice mix was perfect. I used store bought Keto bread and added mushrooms, because I had some left over. It came together perfectly and I didn’t even miss the carb filled recipe. I will be making the many times over. Thanks for sharing such amazing recipes.

By: Karen

Karen — Tue, 24 Nov 2020 01:35:46 +0000

In reply to Kristina Black. How did it work in the turkey? I really want to stuff the turkey, because...the BEST stuffing comes out of the turkey!

By: Sharon

Sharon — Fri, 20 Dec 2019 00:28:25 +0000

In reply to Kristina Black. Did anyone try stuffing the turkey with the dressing and if so how did it turn out? Would love an answer

By: diana

diana — Thu, 05 Dec 2019 13:59:57 +0000

In reply to Mary Blemler. I use chayote (cooked with sweetener and lemon juice) all the time when I want apple texture and flavor. Only you have to stew the slices/chunks/pieces for a good while (30-40 minutes) before they soften enough to resemble apples in a cooked dish. If you put them in a baked good without cooking them first they will be hard and crunchy even after baking.

By: Kristina Black

Kristina Black — Thu, 28 Nov 2019 00:49:46 +0000

In reply to Paola van der Hulst. Ok, I don’t want soggy! I’ll make most of it in a dish. I might do some as stuffing in a turkey and then broil it for 3 mins before setting on the table. :) thanks for sharing it!

By: Paola van der Hulst

Paola van der Hulst — Wed, 27 Nov 2019 20:49:25 +0000

In reply to Kristina Black. I think it might become too soggy?

By: Kristina Black

Kristina Black — Wed, 27 Nov 2019 04:33:13 +0000

I would really like to stuff the turkey with the dressing/stuffing, will that work?

By: Kristina Black

Kristina Black — Wed, 27 Nov 2019 04:31:06 +0000

In reply to Leslie George. I also want an answer to this question. Made the bread and will make the dressing Thursday if I can stuff.

By: Patti p

Patti p — Sun, 10 Nov 2019 15:16:04 +0000

In reply to Kim. Eggs fluff up the dressing and make the stuffing/dressing airy and light. Mym grandmother made the best stuffing every, and she always used 4 or 5 eggs, and milk as well. I will be using a little half and half along with the chicken stock. I also use Belle's poultry seasonings, which has all those seasonings from the recipe above in it.

By: Leslie George

Leslie George — Wed, 06 Nov 2019 11:20:34 +0000

In reply to Jill Julie. Hi Jill, I was thinking the same thing. I had always stuffed the turkey with stuffing pre low carb and am pretty sure you can do the same with this stuffing. I think because the bread is pre-baked to get crunchy it will act similarly to regular bread. You can always make a batch and stuff a large chicken ahead of time to find out. Good Luck :)