Ever since I baked the first batch of Almond Buns I knew I was onto something big. There has been no end to the creativity and uses for the almond buns including pizzas, waffles, endless breakfast ideas and even hor d’oeurves! It remains the most popular article and I think people really enjoy having a low carb option for bread. With Thanksgiving looming, I decided I wanted to create an entire keto Thankgiving feast for my wife and I. I ended up making a Fried turkey as the main course, along with keto cauliflower mash, cheesy green bean casserole and this almond bun stuffing. it all turned out wonderfully and I even topped it all off with some keto giblet gravy made from scratch turkey broth!
The first step in this recipe is to prepare the almond buns per the original recipe. I won’t go into great detail since its covered in the original article but the main change is to double the recipe and add thanksgiving spices to the dry mix. I should note that the almond buns are pretty much a blank canvas by default and you can spice them according to the occasion like this version.
Once you have added the liquid ingredients to the batter, it should look like this. Make sure it is liquidy and not clumpy. For this batter, it is very important the ingredients are warm before being mixed so you get the correct consistency. I warm the eggs in hot tap water before using them and microwave the butter.
Here are the almond buns, ready for the oven. I still used the muffin top pan so I could get all of the edges on the pieces. We are going to essentially create seasoned almond bun croutons out of the almond buns so we need them to crisp up anyway. Now you should have a stack of finished almond buns!
Next lay the croutons out on a silicon mat. Bake at 200 degrees for 1 hour to dry them out.
For the meat of this stuffing I went with Chorizo. Chorizo is a mexican sausage with a nice spice to it which adds a lot to the dish. They also sell ground Chorizo which is another option if you don’t want to chop it up..
For preparing the Chorizo and the vegetables, I strongly recommend using a 12″ cast iron skillet with a large helping of bacon grease as the frying oil.
Once you’ve finished cooking all the ingredients, transfer the items to a large mixing bowl.
Now that we have the vegetables all cooked, and the croutons baked, we need to turn our attention to the liquid part of the recipe. Ideally, you have turkey broth ready to go in your fat separator as shown above. If not, sub for chicken broth.
Combine equal parts of turkey broth and cream with the eggs to form the liquid component. Then add this to the large mixing bowl along with the croutons. Mix by hand until the mixture is fully combined.
Now the stuffing is ready to bake. Cook at 350 degrees for about an hour to an hour and a half or until the top starts to brown.
- 2x Almond Bun Recipe
- 1 Small Onion
- 5 Green Onion Stalks
- 3 Stalks Celery
- 2 8 oz chorizo sausages
- 2 Tbsp Minced Garlic
- 1 Tbsp Parsley
- 1 Tbsp Thyme
- 1 Cup Heavy Cream
- 1 Cup Turkey Broth
- 1 Tbsp Rosemary
- 4 Tbsp Bacon Grease
- 2 Eggs
- Start by making a double portion of the Almond Bun recipe per instructions with the addition of Parsley, Thyme and Rosemary
- Once done, chop up buns into ½ inch sections and bake for 1 hour at 200 degrees until brown and crispy
- Chop up the vegetables and the Chorizo
- Heat up the oil and fry the Chorizo for several minutes until cooked
- Add onions and celery and cook until translucent
- Add green onions and garlic and continue cooking
- Transfer vegetables and meat to a large mixing bowl
- In a separate bowl, combine 1 cup Turkey Broth with 1 Cup Heavy Cream and two eggs, whisk until mixed
- Add Almond Bun Croutons to the large mixing bowl
- Add liquid to the mixing bowl and use your hands to mix together
- Pour mixture into an oven safe bowl and cook for one hour at 350 degrees
- If not cooking separately, use half of the liquid and stuff the turkey with the stuffing