low carb mediterranean stuffing
Rated 5.0 stars by 1 users
Cuisine
Queer On Keto
Prep Time
120 minutes
Cook Time
30 minutes
Ingredients
-
1 package scotty’s everyday bread mix
-
2 tbsp EVOO
- 1 packet (2 ¼ t.) active dry yeast
- 1 ¼ cup warm water (95- 110 °F)
-
2 tbsp pesto
- ¼ cup kalamata olives, pitted & sliced
- ¼ cup artichoke hearts, quartered
-
1 tbsp flat leaf parsley, chopped
-
1 tsp chopped garlic
-
1 tbsp pine nuts
- 1 - 1 ½ cup seasoned chicken broth, boiled
Directions
In a mixing bowl, combine warm water and yeast until fully dissolved. Add olive oil, pesto, kalamata olives, and artichoke hearts. Add in bread mix from packaging and mix for 2 minutes at medium speed, stopping to scrape down the sides.
Transfer to a loaf pan and let proof for 2 hours at room temperature.
Once proofed, preheat the oven to 375 °F and brush the top of your dough with your egg wash. Bake for 10-12 minutes.
Let cool. Slice the bread and dice into small cubes. Toss with olive oil and bake for 15 minutes, tossing around the pan every so often so as to not burn. They should be crunchy once baked.
Toss croutons with chopped parsley, garlic, and pine nuts in a bowl. Pour piping hot broth over mixture and toss until well mixed. Transfer to a loaf pan and broil for 1-2 minutes, just until the top begins to brown. This will happen fast, so watch closely. Best served with pan-roasted chicken. Enjoy!