This keto stuffing recipe is a Spanish take on your traditional stuffing recipe, which packs in a lot more flavor, whilst being low carb, to impress your friends and family at the dinner table over the holidays.
I recently attended The Good Food and Wine festival here in Australia and was blown away by the performances by many of the chefs who were cooking live in front of an audience, in particular, a chef named Miguel Maestre.
His take on stuffing was by using chorizo as the base and incorporating pistachios (for texture), along with mushrooms for volume and a little lemon zest to zest up the flavor.
He then proceeded to pour about 5 minutes nonstop of olive oil into the food processor, and at this time I knew that this recipe would make a great keto stuffing, so this recipe is inspired by Miguel Maestre.
Since the chorizo already has plenty of paprika and other spices mixed in, its the perfect simple base that already contains most of the flavor. The other ingredients are either adding to the zest, texture or body of the stuffing, so feel free to change this recipe any way you see fit.
Traditionally, this recipe pairs well with white meats, as the “meatiness” can be absorbed through proteins like chicken and turkey.
Spanish cooking always incorporates nuts for texture, and adding these pistachios is the perfect way to experiment with Spanish cooking without having to play with potato chips (also another Spanish cooking trick) but is not so keto friendly.
Be sure to try this stuffing in your next Thanksgiving turkey or Christmas roasted chicken. It will not only spice up a traditional recipe but will impress those hard to please critiques. I hope you enjoy making this recipe as much as I did watching Miguel create this too.