Stuffing Herbs
Course: IngredientCuisine: AmericanDifficulty: Easy
Servings
8
servingsPrep time
10
minutesCooking time
10
minutesCalories
55
kcalTotal Carbs
1
gramNet carbs
1
gramFat
6
gramsProtein
.1
gramBy doing a little upfront work with this recipe, you can have stuffing chaffles (or chaffle stuffing) on demand. I strongly encourage you to use fresh herbs in this recipe, as opposed to dried. It makes a world of difference.
Ingredients
4 TB unsalted butter
1/2 cup chopped celery
1/4 cup chopped onion
1/2 TB finely chopped rosemary
1/2 TB finely chopped thyme
1 TB finely chopped sage
2 TB finely chopped parsley
1 pinch salt
8 grinds fresh black pepper
Directions
- Melt butter in a saute pan over medium heat. Add celery and onions and cook until onions are translucent.
- Add rosemary, thyme, sage, salt and pepper and stir for 2-3 minutes.
- Add parsley and stir for 30 seconds, then remove from heat.
- Use this mixture in stuffing chaffles or chaffle stuffing. Optionally, you can freeze this mixture in tablespoon portions for future use.
Recipe Video
Notes
- Serving size is one tablespoon.
GREAT RECIPE ! THANK YOU, for sharing your knowledge to the Keto community.
I made two batches of this tonight. It smells delicious!!
These are definitely great to make in bulk and then freeze into tablespoon portions. I wish it had been something I’d thought of at the end of the garden season this year when I was up to my eyeballs in fresh herbs that I didn’t know what to do with.
Ha! This is the base to the very non-keto stuffing my mom made every year. I’m loving the fact that I can put this into my chaffle maker and get a keto goodie that tastes like our stuffing.Thanks!
Perfect flavor proportions!