Keto Stuffing - Easy Thanksgiving Side

By Wendy Polisi

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!

Ingredients

– 1 1- lb loaf keto bread store-bought or homemade – ¼ 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 ½ cups chicken broth more as needed – ¼ cup fresh chopped parsley

Step 1

Preheat the oven to 300° F. Cut the bread into ¾ 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.

Step 2

Preheat the oven to 300° F. Cut the bread into ¾ 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.

Step 3

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.

Step 4

Place the bread, sausage, and vegetable mixture in a large bowl.

Step 5

In another bowl, whisk together the eggs, broth, and fresh parsley. 

Step 6

Pour the mixture over the bread and toss to combine.

Pour the mixture over the bread and toss to combine. – Bake covered for 30 minutes, and then uncover and bake for another 20 minutes.

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