We created this Healthy Thanksgiving Stuffing recipe because we wanted to enjoy Thanksgiving goodness without feeling like absolute crap after. Stuffing is a staple at every Thanksgiving Dinner. But don’t use that store bought boxed stuff; it’s full of every thing bad and none of that good, good! We’ve used Keto Buns (made with almond flour), organic vegetables and bone broth — What?! The best part: it’s quick and easy! Read on for the best side dish to bring to your Holiday dinner this season.

Serving Size:4        Prep Time:   10 min              Cook Time: 20 min 

Cooking With Brashley – Episode 18

In this episode you’ll learn how to properly cut a leek, why celery is a super vegetable, and why you should always use bone broth and none of that Chicken Stock that you find at the grocery store.

We teach holistic cooking through weekly YouTube videos, click here to see the playlist. Don’t forget to subscribe so you don’t miss out on the next episode!


  • 4 Keto Buns
  • 4 stalks of celery, chopped
  • 1 leek, chopped
  • 1 clove of garlic, minced
  • 1/4 tsp of sage
  • 1 tbsp of celery seasoning
  • 1 cup grass-fed butter, melted
  • 1/2 cup of Bone Broth
  • Avocado oil for drizzling
  • sea salt and black pepper
  • pepper


Keto Buns Prep

  1. Break apart your Keto Buns
  2. Drizzle with Avocado Oil
  3. Set Oven to 350 degrees
  4. Bake for 5-10 minutes or until Golden Brown

Vegetables Prep

  1. Chop leek and celery
  2. Mince garlic
  3. Place leek, celery and garlic in mixing bowl
  4. Add spices, melted butter and bone broth
  5. Add browned up crumbled Keto Buns to bowl
  6. Mix crumbled Keto Buns and wet ingredients
  7. Place in casserole dish and bake on 350 degrees until brown, 20 minutes

Recommended Recipes or Blogs:

Loaded Baked Cauliflower

Bone Broth

Lemon Dill Salmon with Roasted Potatoes & Brussel Sprouts