The holidays are all about tradition, and it doesn't get much more traditional than stuffing. Think you have to give it up just because you are on a low carb diet? No way! This Keto Stuffing with Sausage provides all the comfort of the original. You won't miss the carbs here!
Want to enjoy all your favorites during the holidays but stick to your low carb or keto diet?
You can with this delicious Keto Stuffing.
With sausage, low carb veggies, and keto bread, you can enjoy all of your favorite flavors with zero guilt. This recipe is one the whole family will love.
Ingredients for Low Carb Stuffing
Keto Bread: You can use any keto-friendly bread here. (Or make your own.) I don't do gluten, so zero carb bread doesn't work for me. If it works for you, there will be fewer carbs. Because of the bread factor, keep in mind that nutritional information is estimated.
Oil - Any keto-friendly oil works here.
Garlic - I prefer freshly minced, but frozen or jarred is a great time saver.
Salt and Pepper - I use pink Himalayan sea salt and fresh ground tri-colored pepper.
Butter: Unsalted allows you to adjust the level of salt more precisely. If you use salted butter, make sure you consider that when salting.
Sausage: If you aren't serving this to children, hot sausage adds a nice kick here. Either pork or turkey works fine.
Onion - I like yellow onion, but white would work here too.
Celery: If you are low carb and not keto, you could also use carrots.
Fresh Herbs: You can use whatever blend of herbs that you like here.
Eggs - I used large eggs. This recipe isn't too fussy, so extra large would work also.
Broth - I like to make homemade bone broth in my Instant Pot. It adds so much flavor!
The bread can be toasted up to three days ahead of time and kept in an airtight bag at room temperature.
The casserole can be put together up to one day ahead of time and kept covered in the refrigerator.
- If you are having a smaller holiday celebration this year, this Keto Roasted Chicken makes the perfect main course to go along with stuffing.
- Veggie sides don't get any better than Roasted Green Bean with Parmesan.
How to Make Keto Stuffing
See the recipe card below for full instructions with measurements.
First, start by preheating your oven.
Cut the bread into cubes and toss with the olive oil and garlic. Season with salt and pepper and arrange in a single layer on a baking sheet.
Cook until golden brown. (Cooking time will vary according to the bread you use.
Increase the oven temperature to 350° F.
While the bread is toasting, melt the butter and cook the sausage until it is cooked through, breaking up with a wooden spoon.
Add the onion, celery, thyme, and rosemary to the pan. Season and cook for 8 minutes, scraping up the browned bits.
Transfer the bread, sausage, and veggies to a large bowl.
In a separate bowl, whisk together the eggs, broth, and parsley.
Pour the mixture over the bread and toss to combine.
Spray a baking dish with oil. And spread the stuffing in the pan.
Spray a piece of foil and place the foil over the stuffing, sprayed side down.
Follow the instructions for cooking according to whether you want moist or crispy stuffing.
You May Also Like:
- Wondering the best way to use leftover turkey? This Keto Turkey Casserole is out of this world!
- Keto Raspberry Sauce is fabulous with Cheesecake and the combo makes a great ending to any celebration.
- 1 1- lb loaf keto bread store-bought or homemade
- 1/4 cup extra-virgin olive oil
- 1 teaspoon minced garlic
- Salt and pepper
- 4 tablespoons unsalted butter
- 12 ounces sweet Italian sausage casing removed
- 1 yellow onion diced
- 1 celery stalk diced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 2 large eggs
- 1 1/2 cups chicken broth more as needed
- 1/4 cup fresh chopped parsley
- Preheat the oven to 300° F. Cut the bread into 3/4 inch cubes and toss with the olive oil and garlic. Season to taste with salt and pepper. Bake, occasionally tossing until golden brown, about 35 to 45 minutes, until toasted. (The actual time will depend on the bread you use; pay close attention towards the end of the toasting time.)
- Increase the oven temperature to 350° F.
- Meanwhile, melt the butter in a large pan over medium-high heat. Add the sausage and cook for 7 minutes, breaking up the meat with a wooden spoon.
- Add the onion, celery, thyme, and rosemary to the pan. Season to taste with salt and pepper and cook for 8 minutes, scraping up the browned bits.
- Place the bread, sausage, and vegetable mixture in a large bowl. In another bowl, whisk together the eggs, broth, and fresh parsley. Pour the mixture over the bread and toss to combine.
- Coat a 9 x 13-inch baking dish with cooking spray. Spread the stuffing in the pan. Spray a piece of foil with cooking spray and place the foil over the stuffing, sprayed side down.
For Moist Stuffing
- Bake covered for 55 minutes.
For a Crispy Top
- Bake covered for 30 minutes, and then uncover and bake for another 20 minutes.