Thanksgiving is almost here! A time to be thankful and spend time with family and friends, share old stories and create new memories. A time for laughter and joyful tears as everyone in the family can enjoy a holiday tradition of eating stuffing, regardless if you are following a ketogenic friendly diet or eating the entire Thanksgiving feast. As you prepare for that delicious meal, know that KetoVie is thankful to be able to bring high quality ketogenic foods to your table.
This year we’ve cooked up something special using our KetoVie Cafe Wholesome Bread to make our Stupendous Stuffing recipe. Sorry Aunt Mable, your stuffing won’t be the star of the show this year! Whether you’re watching the football game, or playing family games together, save room for dessert as we share our Pumpkin Spice Parfait recipe made with our KetoVie Café Cinnamon Donut Delights. The turkey, cranberry sauce and green bean casserole will all be on the dinner table, but the meal will not be complete without KetoVie Cafe.
KetoVie Café Thanksgiving Feast
Ingredients
Turkey and Stuffing:
50g KetoVie Café Wholesome Bread (1 roll)
41.7g Swanson Chicken Broth (3 Tbsp)
0.2g Thyme (1 pinch)
0.2g Rosemary (1 pinch)
0.3 Pepper, Black (1 pinch)
0.2g Sage (1 pinch)
12.5g Celery, Raw (2 Tbsp, diced)
26.8g Onions, Raw (2.5 Tbsp, diced)
2.5g Parsley, Raw (2 tsp, chopped)
40g Turkey Breast, Cooked (about 1.5 ounces)
14.8g Butter (1 Tbsp)
Gravy:
25g Cream, 36% (about 1 fluid ounce)
30g Swanson FF Beef Broth (1 fluid ounce)
30g Butter (2 Tbsp)
Pepper, Black (optional)
Provides 709kcal, 18.7g protein, 4.28g net carb (10.5g total carb), 3:1 ketogenic ratio
Tip: For a child-sized portion, cut recipe in half for a 354kcal serving.
Instructions
Cook turkey breast. An easy way to do this is to cook your turkey breast in a slow cooker with salt and pepper and 1 cup of water. Cook until internal temp of 165 degrees Fahrenheit.
Gather all of your ingredients.
Wash parsley and celery, blot with paper towels to remove water. If parsley is really wet, consider using a salad spinner to dry before chopping. Dice and weigh celery, onion, parsley and bread. Weigh remaining ingredients. Place bread cubes on a cookie sheet and broil in the oven until beginning to brown. Remove from oven. Sauté onions, celery and spices in butter. Add broth and parsley to the sautéed vegetables and remove from heat. Add toasted bread cubes to the sauté mixture. Transfer bread and vegetable mix to a small baking dish or ramekin. Bake at 450º for 10-20 minutes or until golden brown on top. Set aside to cool while preparing remainder of the meal.
To prepare gravy, put butter in a small sauce pan over medium heat and swirl until beginning to brown. Add cream and broth and whisk. Lower heat and simmer until thickened.
Enjoy!
Don’t worry, we didn’t forget about dessert! Our turkey dinner pairs perfectly with our Pumpkin Parfait recipe using KetoVie Café Donuts. It’s delicious.
