celebratory meal... sigh...

The keto YouTube channel All Day I Dream About Food had a great recipe for keto chocolate-chip cookies and thus earned my trust. But the lady is now batting .500 because I just made her "keto stuffing" recipe as a way to get rid of some leftover sausage (English bangers and chicken chipolatas), and the overall result was too dry. The recipe also called for garlic, which I generally like, but which I never use when making American stuffing. 

stuffing—wide shot

One step in the ADIDAF stuffing recipe calls for the making of a keto cheesy bread, a sort of combination almond-flour, fathead dough (soda-bread batter, really). You're supposed to make the bread, then oven-dry it to arrive at, effectively, croutons. But in the end, I thought the croutons came out too dry, and even pouring in the savory "custard" (eggs, cream, stock) and baking the stuffing didn't reconstitute it into something moist. I'll skip the crouton phase and leave out the garlic the next time I make this recipe. I also miss the sweeter—or at least less savory—elements that I put in my own stuffing, like raisins and boiled chestnuts.

in the bowl... looks kind of okay

Overall, this gets a "C." As I said above, I'll leave out the garlic and skip the drying phase next time. I prefer the bread in my stuffing to be moist; I don't care if it ends up too crumbly to look like neat, little cubes (hell, I've made stuffing with panko before!). Baking is usually enough to provide little crunchy bits on the surface. I also realize that everyone's cooking facilities are a little bit different, so these problems might not be the fault of the recipe at all.