- 1 pound Italian sausage, out of casing
- 1/2 cup diced onions
- 1/2 cup diced carrots
- 1/2 cup diced celery
- Green onion, diced
- 1 4 oz bag keto croutons (or toasted keto bread, chopped up)
- 1 tsp salt
- 1 tsp pepper
- 3 tsp poultry seasoning
- 1 cup chicken broth
- 1 egg
- Preheat oven to 350 F. Spray a baking sheet and set aside.
- In a skillet, brown the sausage. When almost done, add onions, carrots and celery. Cook for 2 mins.
- Pour in broth, salt, pepper, and add poultry seasoning.
- Add croutons/toasted bread and stir. Turn off the heat and cover skillet. Let the croutons absorb most of the water.
- Beat the egg. Once croutons have softened, stir in the egg.
- Tip out the stuffing into the baking pan.
- Bake for 25 minutes, until the stuffing has set and the top is browned.
- Garnish with chopped green onion.
