Good Dee's Mediterranean Crock Pot Stuffing
As we all prepare our kitchens and waistlines for Thanksgiving, we're scouring the internet for side dishes to accommodate all of our guests. Stuffing is one of the most versatile side dishes at the table. You can take stuffing and make it your own. We decided to give some love to our Mediterranean loving friends. Vegetarian? No problem. Looking for a nut free stuffing? This is the one for you, just omit the pine nuts and replace with your favorite seed. Our low carb, sugar free muffin mix is made with sunflower seed flour. No almonds were harmed!!
You'll find that this stuffing hits all those fancy taste buds you've been neglecting. Serve along side roasted chicken, pan fried tofu or a delicious coconut curry. We left room for you to take it to the next level. Be sure to tag us on social media @gooddeesmix. We love doing keto with friends.
Need a step by step video? Check out our IGTV @gooddeesmix on Instagram.
Here's what you'll need:
1/3 cup of olive oil
1/2 yellow onion (diced)
1 red bell pepper (diced)
1/4 cup pine nuts
1/4 cup chopped parsley
3 garlic cloves (diced)
1/2 teaspoon allspice
1/2 cup sliced black olives (optional)
1. Set your crock pot to high or the 4 hour setting. While it heats - spray your crock pot with non stick cooking spray.
2. Chop your veggies, garlic and parsley and add to your crock pot.
3. In a mixing bowl, mix your muffin mix, eggs, oil and whisk into a batter. Mix well.
4. Add your all spice, 1/2 a serving of pine nuts, 1/2 servings of parsley and a pinch of salt to your batter and combine.
5. Spoon your batter into your crock pot and mix with the veggies.
6. Cover and lock your crock pot and set your timer to 2 hours or until edges are golden brown. The edges should be crisp and the center soft.
7. Cut your stuffing into large squares and pull all the edges off the wall. Fluff lightly with a fork, season to taste and set to warm until ready to serve.
* for a drier stuffing, allow to cook after fluffing for another 20-30 minutes on low.
Serve on a platter, garnish with the remaining pine nuts and parsley.